This recipe comes from episode 4 of Lyndey Milan’s Summer Baking Secrets.
Ingredients
Orange Jelly
85g pkt orange jelly crystals
Orange and Lime Marmalade Custard
6 egg yolks
6 teaspoons caster sugar
6 teaspoons cornflour
1 ½ cups (375ml) cream
1 ½ cups (375ml) milk
1/3 cup (110g) orange and lime marmalade
One bowl Orange and Lime Sponge
1 cup (150g) self raising flour
3/4 cup (150g) caster sugar
150g butter, softened
3 eggs, lightly beaten
Grated zest one small orange
Grated zest and juice of one lime
1 tablespoon granulated sugar
Chantilly Cream
300ml cream
1 tablespoon icing sugar mixture
½ teaspoon vanilla bean paste
Orange and Lime Marmalade Drizzle
½ cup (160g) orange and lime marmalade
½ cup orange juice
100ml orange flavoured liqueur, sherry or extra orange juice
To assemble
100g punnets blueberries
1 orange, segmented
Thin orange and lime slices and shreds, cooked in a little sugar and water until soft and syrupy
Instructions
For orange jelly: Make up jelly according to packet directions using 100ml less water than instructed. Then pour jelly into small silicone moulds (from Lyndey Milan range) and refrigerate until set, for 4 hours or overnight.
For orange and lime marmalade custard: Whisk the egg yolks, sugar and cornflour together until pale and thick. Put the cream and milk in medium saucepan over a low heat, bring to simmering point and then remove from heat. Pour cream and milk over the egg yolk mixture, stirring continuously. Return the mixture to the saucepan, return to low heat and stir until the custard thickens and coats the back of a spoon, this can take about 6-8 minutes. Stir in the marmalade, pour into a bowl, and cover the top with plastic wrap to prevent a skin forming. Refrigerate custard for couple of hours, or overnight.
For one bowl orange and lime sponge: Preheat oven to 180°C (160°C fan-forced). Lightly grease the base and sides of a deep 18cmx 18cm square baking pan, line base and two sides with a sheet of baking paper. Sift flour into the bowl of an electric mixer. Add the sugar, butter, eggs, and orange and lime zest. Beat on a low speed until combined. Increase to high speed and beat for 2-3 minutes or until light and creamy. Pour mixture into prepared pan, smooth surface. Bake for 25-30 minutes. Touch the cake lightly in the centre, if it springs back to shape then the cake is cooked. Sprinkle the granulated sugar on the hot cake, drizzle with the lime juice. Allow to cool completely before turning out, topside up.
For the Chantilly cream: Softly whip the cream, and add the icing sugar and vanilla bean paste and whisk until soft peaks form.
For the orange and lime marmalade drizzle: Heat marmalade and the orange juice in a small pan over low heat, stirring until warm and well combined. Remove from heat and stir in orange liqueur.
To assemble: Turn out the jellies, cut sponge into small cubes. Place a layer of sponge cubes over base of a big glass bowl. Drizzle with a little of the orange and lime marmalade drizzle, then add some jelly. Top with some custard. Repeat this layering. Refrigerate for an hour or overnight.
To serve: Cover with Chantilly cream and top with orange segments, blueberries and the syrupy orange and lime slices and shreds.
