The Most Delicious Orange Cake

When I was gearing up for the baking competition this past weekend, I came across a recipe for orange cake on one of my favourite blogs, Eating Out Loud.  I had the oranges all ready to make it, but just completely ran out of time.  So the oranges sat, kind of forgotten about and sad for the rest of the weekend while I took a much needed break from the kitchen.  Yesterday I was craving dessert, and seeing how I hate wasting food and the recipe looked simple, I decided to give it a go.  My expectations couldn’t have prepared me for how absolutely DELICIOUS this cake was going to be.  Its light and airy while still being so incredibly moist and flavourful.  The glaze has just the right amount of citrusy sweetness.

You can find the recipe here on Allen’s website Eating Out Loud.  I baked my cake in a 10 inch tube pan for approximately 50 minutes and it came out perfect.  You will notice a lack of zest in my cake compared to Allen’s, this is because Mr. BotC isn’t a fan of citrus zest so I omitted it from the frosting and only put about a tsp in the cake.  I would recommend using the full amount to get an extra punch of orange flavour, but its still fantastic cut back if you too have something not fond of zest.

Thank you Allen so much for this recipe, I will be making this again for sure!

Dinner & a Movie: Wedding Crashers –Look at Them Melons… Sorbet

Dinner and a Movie is co-hosted by Marc of No Recipes and Susan of Sticky Gooey Creamy Chewy, where a new movie is picked each month to watch and inspire you to create a dish based on said movie.  I’m excited as this is my first month participating, and this month’s movie, Wedding Crashers, proved to be quite a challenge!

I wanted to stay away from anything “wedding-y”, as I figured that would be too easy, but food isn’t a large feature of the film…unless you count Owen Wilson’s character sickening his love interest’s fiancé with Visine! (my Visine is staying safely in the medicine cabinet, thanks!).

One of the actresses in the movie is Jane Seymour, playing the part of Kathleen (“Kitty Kat”), the mother of the Crashers love interests.  She is not so much the cooking-baking, knitting, book circle type of mom though.  She likes the drink, and although married, takes a heated interest in Owen Wilson’s character, John. 

In the scene that inspired my dish, Kathleen walks into the room where John is putting on his shoes and announces to John she’s had certain “aesthetic” work done.  She refuses to let him leave amid his protests until he inspects the work for himself.  Of course, with him being amazed how “realistic” the aesthetic work is,  he doesn’t give the response she had hoped for, and with disgust calls him a pervert and storms out!  Given that Jane Seymour was 54 when this scene was shot, where in Hollywood anyone past 25 seems to be deemed “over the hill”,  I say kudos for her!  So without further ado, and without need for further explanation, my recipe:

Honeydew Melon Sorbet

Ingredients

• 1 pound, 5 ounces diced honeydew melon, seeded and peeled (about 3/4 of a large melon)
• 3 tablespoons freshly squeezed lemon juice
• 1 cup white granulated sugar

Directions

Place the seeded and peeled melon in the bowl of a food processor and process until smooth. Add the lemon juice and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; if you don’t have a thermometer, this will most likely take a couple of hours, you want the mixture thoroughly cold.

Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions.  It can be served immediately if thick enough or transferred to an airtight container and placed in the freezer.

(Adapted from Alton Brown, Good Eats, episode: Melondrama)

This sorbet has a gorgeous bright flavour, and a creamy texture that would have you believing it contained dairy of some kind.  The sugar can be adjusted based on the sweetness of the melon you choose and your personal preferences.  When choosing a honeydew, you want to get one that feels heavy for it’s size and is a creamy yellow colour…green most likely means it is not mature yet.  You also want to avoid any with overly soft or brown parts.  California honeydews are not in season right now (our melon was from Costa Rica) so I would care to bet this would taste even more delicious when they are.

This went perfect with the gorgeous warm weekend we just enjoyed, inspiring the coming days (and not soon enough!) of summer.

You can check out the April Dinner and a Movie Round up for all submissions over at Marc’s blog.  Hope to see you at next month’s Dinner and a Movie!   Happy Eating!