Orange Macaroon Cake

This is a new recipe I found today online. - http://womansday.ninemsn.com.au/readersrecipes/8207600/orange-macaroon-cake

I wanted to make something nice for us and was craving a taste of Orange and Coconut in the style of a Cake. 

I must admit mine didn't turn out as well as the picture, It was a little flat.
Mmaybe I needed a hotter oven, still the smell is perfect and we are looking forward to taste testing after tea. 
* Tastes so moist and yum defiantly try it again. 

Orange Macaroon Cake

INGREDIENTS

60g butter, chopped, at room temperature
½ cup caster sugar, plus
½ cup extra
2 teaspoons grated orange zest
2 eggs, separated
1 cup self-raising flour, sifted
1/3 cup orange juice
½ cup desiccated coconut

Method

1. Preheat oven to moderate, 180°C. Lightly grease and line a 20cm cake pan with baking paper, extending 1cm above rim.
   
2. In a bowl, using an electric mixer, beat butter, sugar and zest together until light and fluffy. Beat in egg-yolks. Fold in flour and juice. Spoon mixture evenly into pan.
   
3. In a second bowl, beat egg-whites until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating between additions until thick and glossy. Gently fold coconut through.
   
4. Spread meringue over cake mixture in pan. Bake for 35-40 minutes, until cooked when tested. Allow to cool completely in pan. Store in an airtight container.

 

Linzer Hazelnut Tart

Linzer Hazelnut Tart

SERVES 6-8

PREPARATION 30 min (plus chilling)

COOK 40 min

Ingredients

1 cup Hazelnuts (Or use Hazelnut meal ) , 

1 2/3 cups plain flour,

2 teaspoons mixed spice, 

½ cup Castor sugar,

grated zest of 1 Orange, 

150 g butter chopped

2 egg yolks, 

1 ½ cups Raspberry Jam 

 

Icing sugar and cream to serve

Directions

1. Roast hazelnuts in a moderate over, 180*C for 10 minutes, cool then rub together in a tea towel to remove skins, Process hazelnuts in a food processor until ground or chop by hand very fine for same result, Place in a bowl and add sifted flour, spice, sugar and zest.
2. Add butter and rub in using fingertips, until mixture becomes together then add egg yolk and mix to a dough using your hands, Turn out onto a well floured surface shape mixture into a ball, wrap with cling wrap and chill in fridge for 1 hour.
3. Preheat oven to moderate 180*C, lightly grease a 23cm loose bottom flan pan.
   Roll ¾ dough between two sheets of baking paper until 3mm thick, Ease into Pan, Trim edges (pasty is very short or crumbly so just press crumbs back into pan) Chill 10 minutes.
4. Meanwhile lightly kneed remaining pastry and trimmings together, Roll between 2 sheets of baking paper to a 10cm x 25cm rectangle, chill for 10minutes, with a fluted pastry cutter if you have one or a knife, cut into 10 strips each 1.5cm wide.
5. Spread jam over pastry case, arrange 5 strips across the tart, then the remaining strips across to form a lattice pattern.
6. Bake for 35-40 minutes until golden, cool in pan for 10 minutes, dust with icing sugar and serve in wedges with cream.