Oranges and Lemons for SHF

When I saw the theme of this month's Sugar High Friday was citrus, I was up for the challenge. But time skipped by, and things didn't go quite as I had planned.

Now, I could tell you that I had planned on turning the orange sponge into orange and lemon petits fours.

I could tell you about my daft decision to try and roll this cake (and filling) to make an orange/lemon roll.

I could tell you that my teenage son had the 'great idea' to cover his slice of cake in vanilla sugar and then set fire to it while trying to caramelize it with my blowtorch.

Instead, I'm just going to say that I ended up with an orange cake, brushed with a Cointreau syrup, which was then filled with Dorie Greenspan's extraordinary lemon cream, whipped double cream and topped off with an orange/blueberry sauce. All of which tasted really good, even if I did torture myself over it.



I'm sending this over to Helen of Tartlette, who is the host of this month's Sugar High Friday.

Blueberry Sauce with Cointreau

1 cup fresh blueberries, rinsed
1 fresh orange, zest and juice
1 tablespoon light brown sugar
1 teaspoon cornflour, mixed with 1 tablespoon water
1 tablespoon Cointreau

Grate or zest the rind of the orange and put into a small saucepan, along with the juice of the orange and the brown sugar.

Bring to a boil and add the blueberries. Turn the heat to low and cook for a few minutes until the berries are beginning to soften. Add the cornflour/water mixture, also the Cointreau, and stir until the mixture begins to thicken. Pour into a small dish and leave to cool.

(Printable Recipe)

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