The Assignment:Hometown Holidays recipe contest. Mail (a) an original recipe that contains at least 2 brand name ingredients from our list and (b) a brief signed statement attesting to the originality of the recipe.
The Prize: $2,000
The Entry: Thanks to my noble attempts at winning the Japanese rice contest (see "e-mailing on japanese tv"), this recipe has been tested so many times that there is no way I'm going to let it die without bringing in something.
Orange You Glad It’s Cardamom Cake
with Orange Caramel and Chocolate Sauce
with Orange Caramel and Chocolate Sauce
*½ cup Rice
*¼ cup Carnation evaporated milk
*½ cup Minute Maid orange juice
*¼ cup water
*½ cup ground hazelnuts
*½ cup brown sugar
*1 teaspoon cardamom
*½ teaspoon Morton salt
*¼ teaspoon baking soda
*½ cup flour
*½ cup melted butter
*2 tablespoons cointreau
*3 egg whites
*1 cup store bought caramel sauce
*1 tablespoon orange zest
*1 cup store bought chocolate sauce
*1 cup Knudson’s sour cream
1. In a heavy bottomed saucepan with tight-fitting lid, bring rice, evaporated milk, orange juice, water and ¼ teaspoon of the salt to a boil. Turn heat to low and simmer, covered, for 20 minutes. Set rice aside and cool.
*¼ cup Carnation evaporated milk
*½ cup Minute Maid orange juice
*¼ cup water
*½ cup ground hazelnuts
*½ cup brown sugar
*1 teaspoon cardamom
*½ teaspoon Morton salt
*¼ teaspoon baking soda
*½ cup flour
*½ cup melted butter
*2 tablespoons cointreau
*3 egg whites
*1 cup store bought caramel sauce
*1 tablespoon orange zest
*1 cup store bought chocolate sauce
*1 cup Knudson’s sour cream
1. In a heavy bottomed saucepan with tight-fitting lid, bring rice, evaporated milk, orange juice, water and ¼ teaspoon of the salt to a boil. Turn heat to low and simmer, covered, for 20 minutes. Set rice aside and cool.
2. To make cake, pre-heat oven to 375. In a bowl, mix together ground hazelnuts, brown sugar, cardamom, ¼ teaspoon remaining salt, baking soda and flour. Stir in melted butter and ½ cup of the cooked rice. Stir in cointreau.
3. Beat egg whites till they stand in stiff peaks. Fold whites into cake batter. Turn into a buttered 8” cake pan. Bake for 22 minutes. Remove from oven and cool.
4. Heat caramel in microwave for one minute and stir in the orange zest.
Cut cake in wedges (or cut into circles with a biscuit cutter if you want to get fancy) and serve topped with warm “orange” caramel, warm chocolate sauce and a hearty dollop of sour cream.
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