Categories

Looking for something specific?
Here are some things I’ve written about. Search any of these
.
apples
apricots
artichokes
arugula
beets
blueberries
broccoli
carrots
cauliflower
celery
cool season garden
cucumbers
garlic
guavas
insects
kale
kohlrabi
kumquats
lettuce
limes
marionberries
mustard
oranges
organic
persimmons
poetry
pomegranates
radish
raised beds
rhubarb
scallions
snow peas
spinach
squash
strawberries
tangerines
tomatoes
warm season garden
zucchini
Something not here? Get in touch.

 

 

Harvest Monday: Calendula Orange Cake

April 1, 2013

Orange Chiffon Cake is my usual Easter dinner dessert. My Grandmother Bell always made this or the lemon version. For the occasion this year I decided to use my calendulas to make Calendula Orange Cake 

(Also see my post last year for Calendula Orange Biscuits).

image

The cake has been on my to-do list since the calendulas starting blooming in my winter garden.

image

The cake started with a Saturday morning trip to the Little Italy Farmer’s Market. Eggs, strawberries and red cabbage were on my list along with a few other items for Easter dinner.

But something not on my list, Lavender Carmel from Praline Patisserie was in my shopping bag after a sample.

And after rounds at the farmer’s market I met up with my son, Andy for coffee. He lives in Little Italy. The morning could not have been more pleasant.

image

Here are some of the ingredients captured as I assembled the Calendula Orange Cake. I cut the calendula petals straight from the flower folded in half.

image

The fresh pastured eggs had bright yellow yolks and with the citrus zest the creamed mixture was brilliant.

image

The snipped calendula petals went into the batter before the beaten egg whites were folded in.

image

Carefully layered into the tube pan, I used my grandmother’s “case knife” to slice through the batter and release the air bubbles.

image

Sifted powdered sugar was the quick alternative to a orange powdered sugar glaze. (One of the calendulas covers the tube pan hole in the center). 

image

The calendula petals appeared as “confetti” in the cake which was very moist.

Recipe notes: Next year I’ll just use my traditional orange chiffon cake and add calendula petals. This recipe is lighter, more flavorful and lower in fat. (Skip the glaze with butter and adjust to use powdered sugar, orange zest and juice). 

I used this Calendula Orange Cake recipe though there are some problems with it: not enough liquid, too much flour and instructions say to grease the pan, which you don’t do with chiffon or angel food cakes.

Harvest Monday is hosted by Daphne’s Dandelions. It’s a time to share what you’re harvesting in your garden or how you’re storing or using it.

Random Acts of Garden Kindness

Mud Season