candied peel, a cake & bejeweled ladies
Servings: 12 slices
ingredients:
for the cake:
- 3 eggs
- 150 g brown sugar
- 200 g mascarpone
- 2 organic oranges (zest only)
- 1 organic lemon (zest only)
- 1 tbsp grated ginger
- 200 g all-purpose flour
- 2 tsp baking powder
- a pinch of salt
- 75 g candied peel (orange & lemon)
for the icing:
- 200 g icing sugar
- juice of a lemon
equipment:
- handheld electric mixer
- loaf tin (25 cm)
- baking parchment
how to:
for the cake:
- Preheat the oven to 160° C w/ fan.
- Grate the zest of the oranges & the lemon.
- Grate the fresh ginger.
- Line the loaf tin w/ baking parchment (to be able to lift the cake after its baking session in the oven).
- Mix the eggs, the sugar, the mascarpone & a pinch of salt w/ your handheld electric mixer until fluffy. Add the flour & the baking powder & mix until all is well incorporated.
- Add the grated zest of the oranges & the lemon as well as the grated ginger.
- Add the candied peel & incorporate w/ a spoon.
- Pour the mess into the prepared loaf tin & put it in the preheated oven for about 50 min at 160° C w/ fan.
- Make the famous test w/ a wooden pin ... Add another 5-10 min in the oven if necessary.
- Let the cake cool down in the loaf tin for about 10 min; then lift the cake out of the loaf tin. As soon as the cake is at room temperature peel off the baking parchment.
for the icing:
- Squeeze the lemon. Mix the lemon juice w/ icing sugar. Start w/ about half of the icing sugar & add more spoon by spoon. Stop when you think the icing is as thick as you like it.
- Spoon the icing all over the cake 6 let it come to a rest.
Notes
Candied peel: I had some leftovers from candied orange peel & candied lemon peel. You may also rely only on candied orange peel or candied lemon peel. My leftovers were about 75 g - you may also work w/ up to 100 - 125 g.
Icing: It depends on the amount of lemon juice how much icing sugar you'll need. Take the amount of 200 g as a guideline.
The cake is fine on your kitchen counter - covered - for at least 2 days. Then you may store the cake in your fridge for up to at least 4 days. In the fridge the cake will get more dense, but nevertheless stays delicious.
Sorry: no experience w/ freezing.