Prep Time 15min. Total Time 1hr. 25min. Servings 18 servings
Add sour cream and lemon pudding to make this delicious mandarin orange cake rich and moist. Creamy Mandarin Orange Cake has delicious layers of citrus.
- 1 pkg.(2-layer size)yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O lemon Flavor Instant pudding
- 1-1/3 cupsBREAKSTONE'S or KNUDSEN Sour Cream, divided
- 3/4 cupwater
- 1/4 cupoil
- 3 Eggs
- 2 Tbsp.orange zest
- 1/4 cuppowdered sugar
- 1 tub(8 oz.) cool WHIP Whipped Topping, thawed
- 1 can (11 oz.) Mandarin Oranges, drained
- 4 tbsp olive oil
- 300g shallot, half chopped, the rest thinly sliced
- 2 garlic cloves, crushed
- 500g pack risotto rice (we used arborio)
- 200ml white wine
- 1.2-1.4l/2-2½ pts hot vegetable stock
- about 50g butter
- 100g vegetarian Parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)
- 1 large butternut squash (about 1.2kg unprepped weight), peeled and cut into small cubes
- 200g pack vacuum-packed chestnut, roughly chopped
- 100g pack pine nut, toasted
- small bunch sage, chopped
- 2 sprigs rosemary, finely chopped
- 2 Savoy cabbages (you only need the outside leaves)
- 250g tub mascarpone
- Heat 2 tbsp oil in a large pan and fry the chopped shallots over a low heat for 10 mins until well softened. Add the garlic, cook for another min, then tip in the rice. Stir the rice until coated in the oil, and keep stirring until the grains are really hot and starting to hiss. Pour in the wine and stir. Once it’s almost all been absorbed, start adding the stock, a ladle at a time, allowing each ladleful to absorb before adding the next. Stir in a good knob of butter and 25g of the vegetarian parmesan and season to taste. Tip onto a large baking tray and spread out so that it cools quickly (see Know-how, below). Once cool, keep covered in the fridge. Can be cooked and cooled up to 2 days ahead.
- Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting pan. Toss with 1 tbsp oil and roast for about 30 mins until softened and golden, turning it occasionally. Meanwhile, melt another knob of butter in a frying pan, add 1 tbsp oil, then fry the sliced shallots until softened and dark golden, about 15 mins. Stir in the chestnuts, pine nuts and herbs, season, then cook for another 2 mins until heated through. Mix with the roasted squash. Can be made up to 2 days ahead.
- Bring a large pan of salted water to the boil. Remove any tough outer leaves from the cabbage, then separate the large green leaves from the heads. You’ll need about 10. Blanch for 2 mins or until just tender, then plunge into cold water and drain.
- Line a 23cm springform cake tin with cling film (or, if reheating in the oven, just butter the tin liberally), then line with most of the cabbage leaves, overlapping slightly and leaving an overhanging edge. Mix the remaining vegetarian parmesan and the mascarpone together, seasoning well with salt and pepper. Spoon half the risotto into the tin (if you’ve chilled the risotto overnight, it’ll need breaking up a little with a fork), then top with the squash mix. Spoon the mascarpone mix over the top, then finish with a second layer of risotto, pressing in firmly.
- Fold the overhanging edges of the cabbage over the risotto and then ‘seal’ it in with the remaining leaves. Cover with the overhanging cling film; weight down with a dinner plate. Can be made up to 2 days ahead (if risotto is cooked, cooled and layered on the day).
- To reheat, turn the cake (still in its cling film) out of the tin onto a microwave-proof plate and cook on Medium for 10 mins or until piping hot throughout. (Microwaving will give you the best results as it keeps the cabbage green and vibrant.) To reheat in the oven, leave the cake in its tin, cover with buttered foil and heat for 30 mins at 180C/fan 160C/gas 4 until hot through.
- 250g pack butter, softened
- 250g golden caster sugar
- 4 eggs
- 250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
- 2 tsp gluten-free baking powder
- 250g mashed potatoes, forked through so it doesn't go in as one lump
- 2 lemons, zest and juice
- 1 orange, zest and juice
- 175g icing sugar
- squeeze lemon juice (save a little from the cake quantity)
- chocolate eggs, to decorate, if you like (check they're gluten-free)
- Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
- Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.
- 1 Seville orange
- a little melted butter, for greasing
- 100g plain chocolate, broken into pieces
- 3 eggs
- 280g caster sugar
- 240ml sunflower oil
- 25g cocoa powder
- 250g plain flour
- 1½ tsp baking powder
- orange candied peel, to decorate
- 200g plain chocolate, broken into pieces
- 225ml double cream
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.