Citrus cake with basil - Ross Sneddon head chef at Claridge's, London

Callebaut

Callebaut

Standard Supplier 19th January 2015

Citrus cake with basil - Ross Sneddon head chef at Claridge's, London

Citrus cake with basil - Ross Sneddon head chef at Claridge's, London

Ingredients

  • Components required for one cake:
  • 1 citrus and basil cake
  • 15g creme Chantilly piped with the flat icing nozzle
  • 2 x ½ Pink Grapefruit segments glazed with citrus nappage
  • 1 x freeze dried mandarin segment coated with gold powder
  • 2 x Sprigs of basil cress
  • 1 x Rectangle gold pastry board
  • Citrus puree:
  • 1800g oranges
  • 200g lemons
  • 400g mandarins
  • 55g Caster sugar
  • 95g yellow pectin
  • 550g Demerara sugar
  • Citrus and basil cake:
  • 800g Citrus puree
  • 700g ground almonds
  • 700g golden caster sugar
  • 750g Pasteurised whole egg
  • 22g double acting baking powder
  • 10g orange zest
  • 10g lemon zest
  • 30g Finely chopped basil
  • Crème Chantilly:
  • 700g whipping cream
  • 100g sugar
  • Seeds from 1 Tahitian vanilla pod
  • Seeds from 1 Madagascan vanilla pod
  • 4g gelatine
  • Nappage for grapefruit:
  • 100g Apricot nappage
  • 40g Campari
  • 40g Pink Grapefruit juice
  • Seeds from 2 vanilla pods
  • Zest of one lemon
  • 2g Citric acid solution 50/50

Method

Citrus puree:

1. Pierce the citruses with the tip of a knife

2. Boil them in lightly salted water for one hour

3. Drain off the citruses in a colander

4. Puree the citruses in food processor

5. Add caster sugar + pectin to the puree, return to the stove and bring to the boil stirring continuously

6. Mix the pectin with Demerara sugar

7. Whisk into the puree and cook for a further two minutes

8. Reserve until required

Citrus and basil cake:

1. Place the citrus puree, basil and zests in a large mixing bowl with paddle and start to turn slowly

2. Mix all the dry ingredients together

3. Add ½ the dry ingredients to the puree then ½ the eggs

4. Followed by the remaining dry ingredients and the remaining egg

5. Pipe into individual loaf cake moulds at 30g raw weight

6. Bake the cakes at 160c, full fan, 100% moisture for approx. 12 mins

Crème Chantilly:

1. Warm the cream, sugar and vanilla seeds

2. Bloom the gelatine in cold water and dissolve in the warm cream

3. Chill overnight, whip as required

Nappage for grapefruit:

1. Place all ingredients in a pan and bring to the boil

2. Strain through a fine sieve and use as required

To assemble the cake:

1. Place the cake on the gold board

2. Pipe 15g of Chantilly on the cake using a flat icing nozzle

3. Segment pink grapefruit and dry on clean j cloth, glaze with the citrus nappage

4. Garnish the top of the cake using two half pieces of glazed grapefruit, one golden mandarin segment and two sprigs of basil cress.

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