With the relaunch of Coce Skincare only a few days away, i've been quite busy (but excited) with blending, filling and photographing the products. Stepping back into my workroom and back into my formulators frame of mind was like welcoming an old friend home. I believe my love for formulating and blending skincare products is direct result from my love of cooking. There's something about the process in both mediums that inspire curiosity which in turn supplies me with a never ending list of ideas for recipes or skin products that i'd like to try. This recipe was no exception, I had full intentions of sharing this last week, but due to a rather unexpected bout of indecisiveness....creativity....perfectionism....call it what you will, I was unable to follow through. The original recipe that I tested called for pistachios and semolina, there was nothing wrong with it, in fact both my mother and my aunt sang it's praises, but i felt that for this cake in particular, the results (though tasty) were not what I had originally envisioned. I absolutely love cake and custard and that was the premise for this recipe, it was inspired when I learnt how to make ricotta cheese from scratch. I wanted a cake with custard baked in, I envisioned simplicity with a nutmeggy, vanillery-y, orange-y, creamy custard at the base, and that's exactly what I got.....four cakes later. The blood orange buttermilk sauce adds a wonderful tart and creamy dimension and contrasts with the cake harmoniously, it was inspired when I spotted blood oranges in Sainsbury's the other day, I did intend for this cake to be eaten as is with a nice cup of coffee of tea, but the I could not resist testing out the idea and i'm glad I did.
Check out the recipe for homemade ricotta cheese here, it's so easy and so much better than the tubs you get from the stores.
And without further delay, get into the recipe below
ricotta custard bundt with blood orange and buttermilk sauce
3 large eggs
300 grams ricotta cheese
200 grams light brown sugar
300 grams all purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon sea salt
225 grams unsalted butter
2 tablespoons milk
1 vanilla bean pod
3/4 cup sour cream
Preheat the oven to 180C, butter the bundt tin very well, making sure to get into all the crevices. Set aside.
sift together the flour, baking powder and bicarbonate soda. whisk to thoroughly combine and set aside.
in a large mixing bowl, cream the butter and sugar on high until well combine (about 3 minutes), add the ricotta and beat until pale, light and fluffy.
add the eggs 1 at a time to the butter and ricotta mixture, being sure each egg is incorporated well before adding the next. Add the vanilla, salt, orange zest and sour cream, mix until combined
add half of the dry ingredients and mix until combined, add the rest of the dry ingredients and mix once again until combined
pour into buttered bundt pan, spread evenly with a spatula, you may also need to give the bundt pan a good few taps on the counter top to help, set aside and move on to making the custard mix
350 grams ricotta
2 large eggs, beaten
1/2 cup sugar
2 teaspoons vanilla extract
2 tablespoons flour
the zest of 2 unwaxed organic oranges
1/4 teaspoon nutmeg
in a medium measuring just, combine all the ingredients for the custard and hand blend until combined. Pour the mixture on top of the cake batter carefully, using a spatula to spread the mixture evenly if necessary.
blood orange buttermilk sauce
300 mls buttermilk
250 mls double cream
2 tablespoons lemon juice
juice from 4 blood oranges
2 tablespoons corn flour
1 cup sugar
1 tablespoon vanilla extract
combine the sugar, cornflower and a pinch of salt in a small sauce pan, mix to combine.
stir in the buttermilk, blood orange juice, lemon juice and vanilla.
under constant stirring, cook over medium heat until sauce thickens and comes to the boil.