Spiced Orange and Almond Cake

with Garden Poached Rhubarb and Main Ridge Cashmere Pannacotta

Spiced Orange and Almond Cake

with Garden Poached Rhubarb and Main Ridge Cashmere Pannacotta
Method

For the Orange Cake
Preheat oven to 170C. Butter and line cake mould with baking paper. Toast coriander seeds in pan then put in grinder or mortar and pestle and grind until fine.
In a mixer, beat softened butter and sugar together until pale then add egg one at a time until combined. Add all other ingredients one at a time in order given until batter is made, making sure each is combined before adding the next. Bake in oven for 30-40 minutes or until skewer comes out clean.

For the Panna Cotta
Soak gelatine in cold water. In a pan, put sugar, cream, orange juice and zest and vanilla beans. Place on heat and bring to a simmer then let cool. Squeeze out gelatine and combine them. Whisk in cashmere goats curd and place in container. Chill to set.

For the Sous Vide Rhubarb
Wash and cut rhubarb into small finger-sized batons. Mix all together and put in sous vide bag and seal. Place bag in water bath at 800C for 20-25 minutes, or until tender to the touch. Remove and chill.

To Serve
Put a little rhubarb puree on the plate then place a portion of the cake on the plate. Add a few batons of rhubarb, and place a large quenelle of cashmere pannacotta in the middle of the plate. Garnish with fresh orange segments, strawberries, mint and garden borage flowers.


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