SweetSpots going tropical

Welcome back to the Sweet spot!!

Let’s have another recipe Wednesdays.

Life has been a whirlwind of upheaval, busy days and late nights.

It’s been great to take some time to write to you.

Do some research on the upcoming pieces that are coming to the store soon.

Let’s touch a little on the All-Ireland, no matter the result.

The lads have done us proud.

And what a game to watch.

Possibly the best hurling match in years.

We can all agree that it has brought us closer as a County.

Anyway, the real reason we are here is.

The recipe of the week.

This week, we have gone for a tray bake.

Something a little bit summery and tropical.

You can have this ready the day before, or it is nice to enjoy with a picnic if we ever get more sunshine this summer.

So let’s go with this lovely summer orange and passionfruit traybake with mascarpone and orange topping.

Ingredients:

Orange cake

• 150g butter

• 150g caster sugar

• 150g self-raising flour

• 3 eggs

• 1 Sevilla orange(juiced and zested)

Marscapone icing:

• 250g marscapone or cream cheese

• 15g icing sugar

• 1 tsp vanilla extract

• 2 Sevilla oranges (juiced and zested)

• 2 passionfruit

Method

1. Preheat the oven to 160 degrees C.

2. Line a deep-edged baking tray approximately 24cm x 20cm with baking paper.

3. Add the caster sugar, butter, and cream until light and fluffy.

4. Continue to whisk and add the eggs one at a time.

5. Mix in the orange juice and jest until combined, then fold in the flour.

6. Pour mix into the baking tray and bake for 27 minutes until golden brown.

7. Next, add the Marscapone, icing sugar, orange, and vanilla. Scoop out the seeds and mix well.

8. Chill the mixture in the fridge while the tray cools on a wire rack.

9. When it is cooled enough, put the cake on a board and use a pallet knife to smother it in the icing.

10. If you're feeling experimental, cut the cake horizontally through the middle before the icing and add some passionfruit curd. It's available in some stores.

11. Add a small layer of icing in the middle and the rest on top.

If you're feeling super healthy, sprinkling pistachios will elevate this dish to the next level.

This is a lovely little recipe for you to bring out and about.

It can be kept well in the fridge and savoured later.

I’ve added a link to an easy passionfruit curd recipe if you feel super experimental.

That’s it for today’s recipe Wednesdays, and as always

Stay Sweet.

Dominic.