I can't get the image of a hypnotised Christian Slater offering to get orange sherbert out of my mind. Mostly because I made orange creamsicle sherbert as part of a New Years Eve dessert. I had two oranges left over from the Christmas insanity so it seemed like a good way to use them up. And it's crazy hot here so cold desserts are better.
I cut the original recipe in half, because the whole recipe when I made strawberry ice cream broke the lid on my machine. This worked much better and was actually frozen when I took it out.
To go with my sherbert I borrowed a clementine cake recipe from Jamie's Great Britain cookbook, but instead of making a big cake, or predictable cupcakes, I used my brand new mini Bundt tray. I think they look adorable.
I'm skipping out on the lemon icing though, I think the sherbert is sugar enough!!
Happy New Year everyone, I hope 2015 is more good things than bad. Starting with cake and icecream hopefully bodes well!
Orange Creamsicle Sherbert – adapted from the Cuisinart Recipe Booklet
- 3/4 cup orange juice (about the juice of one naval orange)
- 1 1/2 tablespoons caster sugar
- 3/4 cup thickened cream
- 3/4 cup reduced fat milk
- 1 teaspoon vanilla extract
- Zest of half the orange
Put the juice and sugar in a blender and blitz until the sugar has dissolved. Add the cream, milk, vanilla extract and zest then blitz to combine.
Pour into your ice cream maker and set for 60mins. One finished swap into an airtight container and pop into the freezer until you're ready to serve.
Little Orange Cakes – from Jamie's Great Britian cookbook, My Nan's Clementine Cake
- 125g unsalted butter, softened plus extra for greasing the pan.
- 225g golden caster sugar
- 4 large eggs
- 1 large orange (zest and juice)
- 200g ground almonds
- 100g self-raising flour
Preheat your oven to 180C. Grease a 12 tin mini Bundt tray, or 12 cupcakes, or a 20cm loose-bottomed springform cake tin.
Beat the softened butter with 125g caster sugar and until it's light and creamy. Add the eggs one at a time, beating well inbetween. Add the zest, fold in the ground almonds and sift in the flour.e. Mix and gently combine everything before spooning into your chosen tin. Bake for about 30mins (less for mini bundts and cupcakes – keep an eye on them) or until risen and golden. Check with a skewer if uncertain, it should come out clean.
Leave to cool in the tin while you make the orange syrup.
Put the remaining 100g of caster sugar into a pan and add the juice of the orange. Place the pan on a medium heat for a few minutes until the sugar has dissolved. While the cake is still hot, poke lots of holes in the top with a cocktail stick and pour the syrup all over it. Once the syrup has been absorbed move to a wire rack to cool.
Serve cake and sherbert together in a very humid hot summers night.