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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.

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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…