“There is nothing quite like a freshly brewed pot of tea to get you going in the morning.” — Phyllis Logan
But what if you go for the wrong pairing? The rest of your day will be ruined. And, well, biscuits dunked in tea is not the only right and proper way of enjoying it. How often do you pair your tea with a cake? I frequently do so.
Last weekend, I made myself an orange bundt cake with salted caramel whisky sauce. Sounds great? Well, it tastes great too. It not only fits perfectly at the brunch table, but can also be made for dessert, and cubed and added to a trifle. It's easy to make and you can store it throughout the week. The best part is that you can experiment with any citrus fruit lying around your home. While orange is my favorite, you can try the same with red grapefruit, lemon, or lime.
For the orange bundt cake, you’ll need…
For the salted whisky caramel sauce, you’ll need…
Then, you’ll have to…
Preheat the oven to 350°F. Butter and flour the inside of a bundt tin. Mix the baking powder, flour and salt in a bowl. In a larger bowl, mix the sugar and butter, until it becomes light and fluffy. Add the eggs one at a time and beat as soon as you add one. Add the vanilla, orange juice, zest, molasses and blend. With a metal spoon, fold the flour mix. Once done, spoon the cake batter into the tin, smoothen the top, and bake for about 40 minutes. Let the cake cool in the tin for 10 minutes.
In a saucepan, blend sugar, butter, salt, and water over medium heat. Bring the mix to a boil and simmer for 10 minutes. Stir occasionally until the sauce turns dark amber. Switch off the heat and blend the whisky, creams, and salt. Let the sauce rest for at least 15 minutes so that it thickens well. Drizzle it over the cake before serving.
The Journalist dates back to the early 20th century.
Summer is upon us. You can smell it in the blooming buds around you.