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Paradise and Pennant Candied Fruit

Eggless Orange Saffron Cake

This cake is a wonderful combination of orange and saffron with touches of ginger in the mascarpone icing. With a cake this moist and flavorful, you won’t miss the eggs one bit.

Ingredients:

Cake:

• 5 cups of sifted All Purpose Flour (or cake flour)
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 4 Tbsp. sugar
• 1 14oz. can sweetened condensed milk
• 1 cup of orange juice (no pulp) *1 cup water can be used for a lighter flavor
• 2 Tbsp. white vinegar
• 2 Tbsp. vanilla extract
• ½ cup of melted butter (1 stick)
• 4 Tbsp. grated orange zest
• 1/4 cup Paradise Orange peel
• 1/2 cup of sweetened tropical pineapple chunks*
• 1 Tbsp. of cornstarch
• ¼ tsp. of saffron

NOTE: Toss sweetened orange peel and tropical pineapple chunks in cornstarch & set aside.

Orange Mascarpone Frosting:

• 16 oz. container of mascarpone cheese (room temperature)
• 2 cups of Cool Whip (whipped topping)
• 2 Tbsp. of fresh orange zest + few extra threads for garnish
• 1/3 cup of sugar
• 2 tsp. of vanilla essence
• Thinly cut strips of crystallized ginger (for garnish)
• Edible flowers (optional garnish)

Directions:

Preheat oven to 350 degrees F.

to be continued…