Eggless Strawberry Orange Tart Cake
... a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! Makes one 8" tart cake
Ingredients
Eggless orange sponge
- 210 g buttermilk room temperature
- 35 g oil
- 15 g clarified butter/ghee melted
- Zest of 1 orange
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 50 g wholewheat flour/aata
- 115 g plain flour/maida
To moisten
- 20 ml Cointreau or simple orange sugar syrup
Cream filling
- 105 g 25% fat cream
- 1 tsp agar agar
- 15 g sugar {to taste)
- 50 g white chocolate chopped
- 100 g cream cheese softened
- 100 g strawberries chopped
To top
- 75 g fresh strawberries
- 1 tsp castor sugar
- Strawberries mint, edible flowers to garnish
Instructions
Eggless orange sponge
- Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
- In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
- Pour the batter into the prepared tin, and tap on the counter to level.
- Bake for 30 minutes, until the tester comes out clean.
- Cool completely, then demold the cake and place it upside-down on the serving platter. Trim the base if desired.
Cream filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
- Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
- Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.
Topping
- Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.
Assemble
- Moisten the cake with Cointreau or a simple orange sugar syrup.
- Fill the cavity with diced strawberries, then pour the cream filling over.
- Place the cake in the fridge to set overnight.
- Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.