As Mother’s Day is just around the corner, we would love to share two special treats for moms: a lovely orange cake and a warming chamomile tea. Two recipes have a special place in our hearts.
The orange cake is a perfect excuse to use the new season navel oranges just arriving at Victorian markets (it’s always wise to shop at local markets to see what are in season!). The original recipe appeared in one of those books published by the Australian Women Weekly, which produced some classic Australian cookbooks. In our updated version, we have chosen to include the warm spices of cinnamon and star anise to the mix. They add beautiful warming notes to the cake.
And a nice cake should be accompanied with excellent tea. We recommend you to make our honey chamomile tea (recipe below) for mom. The floral herbal tea has sweetness from honey, and it is said to aid calmness and relaxation. Serving hot, it is just so perfect for a wintry day.
We have already pictured this lovely cake and tea combo at your table, after perhaps a nice lazy lunch or dinner. Nothing too rush, just lots of family time to spend with each other.
Do tag us @ricekitchen or #ricekitchen on our social media if you make any of our Feast Boxes or recipes. We would love to hear from you!
SPICED ORANGE SYRUP CAKE
- 1 large orange (around 300g)
- 500ml (2.08cup) water
- 400g caster sugar
- 1 piece cinnamon stick, 1 clove, 1 star anise
- 250g unsalted butter, softened
- 220g castor sugar, extra
- 4 eggs
- 225g self-raising flour
- 2 tablespoons cornflour
Whole sliced orange marmalade
- 2 large orange, sliced, pips removed
- 400g caster sugar
- 800 ml water
- 2 lemons, juices
- Preheat oven to 170C. Grease deep 22cm round cake pan; line base and side with baking paper.
- Divide orange into quarters. Remove seeds, and put the peel and flesh in a saucepan with the water, sugar and spices. Bring to the boil, stir until the sugar dissolves. Reduce heat, simmer, uncovered for around 30 minutes or until the orange peel is tender. Strain the syrup and keep warm.
- Reserve the orange solids and process in a blender into a fine puree. Set aside.
- Beat butter and extra sugar in a bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.
- Stir in combined sifted flour and cornflour, and the orange puree.
- Pour mixture into prepared pan; bake for about 50 minutes or untill a skewer inserted comes out clean.
- Meanwhile, simmer reserved syrup over heat in small saucepan until thickened slightly. Discard the whole spices.
- To make the marmalade, place the orange slices, sugar and water in a large saucepan. Bring the mixture to a gentle simmer. Simmer gently for between 60 to 90 minutes, until the orange slices are cooked through. For the last 15 minutes, add the lemon juice and mix through the marmalade.
- Stand cake in pan 5 minutes, then turn, top-side up, onto wire rack set over tray. Pour hot syrup over hot cake until the syrup is absorbed in the cake.
- Serve warm or at room temperature with marmalade and whipped cream if desired.
Note: for this cake, it is best used Navel or Valencia Oranges. An equal amount of mandarins can also be substituted for the oranges.
CHAMOMILE AND HONEY TEA
- 1 tsp dried chamomile
- 1 cup of hot boiling water
- 1 tsp honey
- Add dried chamomile to your teapot or infuser. Pour in the hot boiling water. Place your infusion device in to the water. Allow the tea to steep for five minutes.
- You can now enjoy your tea with honey!
Have a great Mother's Day X