Made by hand in France since 1818 these delightful confections add an exotic and professional touch to desserts, ice cream creations, chocolates and cakes
These add sweetness and texture to cakes, biscuits and sweets. They have a mild floral flavour that is perfect for light summer bakes and desserts.All products are allergen free.
As all ingredients used in each product are natural the colour may vary slightly from the online image.
55ml per jar.
Recipe Ideas: MIMOSA CAKE
Serves 6
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 25 minutes
SPECIAL EQUIPMENT: Silverwood Angel cake pan
Sunday Brunch: Mimosa Cake
Ingredients For the Cake:
11 egg whites
1 1/2 cups confectioner's sugar
1 cup (about 4 ounces) cake flour
1/4 teaspoon salt
1 cup (about 7 ounces) granulated sugar
For the Orange Cream:
1 cup heavy cream
1 tablespoon zest and 1/4 cup juice from 1 orange
2 tablespoons powdered augar
3 oranges, cut into supremes Procedures
For the Cake:
1 Adjust oven rack to middle position and preheat to 350°F. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. In a separate bowl sift together confectioner's sugar, cake flour, and salt. Whisk the egg whites on medium-high until they form soft peaks, about 1 1/2 minutes. With the mixer running, add the granulated sugar in a steady stream and continue to beat until stiff peaks form, about 1 minute longer
2 Add remaining dry ingredients in four additions until all the ingredients are evenly incorporated. Gently pour into an ungreased tube pan and bake until cake is deep golden brown, about 40 minutes. Allow to cool on a rack.
3 For the Orange Cream: Wash out mixer bowl and add cream, orange zest, orange juice, and powdered sugar. Whisk at medium high speed until peaks form, about 1 minute. Serve the cake topped with orange cream and sugared mimosa flowers.
