Island Rum Cake, Valencia Dust, Burnt Orange Crema

Island Rum Cake, Valencia Dust, Burnt Orange Crema

 

YIELD 4 servings

 

INGREDIENTS

FOR THE RUM CAKE:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 3 tablespoons baking powder
  • 1 cup butter, melted
  • ½ cup pastry cream powder
  • 4 egg yolks
  • 12 egg whites, whipped
  • ¾ cup dark rum
  • 4 vanilla beans
  • Salt

FOR THE SOAKING SYRUP:

FOR THE VALENCIA ORANGE DUST:

  • Zest from two Valencia oranges
  • 1 teaspoon raw sugar

FOR THE BURNT ORANGE CREMA:

  • Peel from one orange
  • 6 ounces water
  • 6 ounces sugar
  • 1 cup crème fraiche
  • Orange dust

 

PREPARATION

FOR THE RUM CAKE:

1. Mix together all of the dry ingredients in a medium-sized bowl.

2. Whip the egg whites until stiff peaks form.

3. In the bowl of a stand mixer, mix together all of the wet ingredients.

4. Add the dry ingredients to the wet ingredients in the mixer. Fold in the egg whites.

5. Spray 2-ounce molds with cooking spray and pour in the batter.

6. Bake at 300 degrees for 15-20 minutes until a toothpick inserted into the center comes out clean.

7. Let cool and remove from the mold.

FOR THE SYRUP:

1. Combine all the ingredients except for the turbinado sugar together in a small saucepan. Bring to a simmer over medium heat to dissolve the sugar.

FOR THE ORANGE DUST:

1. Zest the oranges and dry overnight at room temperature.

2. In a spice grinder, grind the sugar and zest into a fine powder.

FOR THE BURNT ORANGE CREMA:

1. Simmer the orange peel and sugar in the water until the sugar is dissolved and the peel is tender, about 8 minutes. Cool the peel in the liquid.

2. Mince the orange peel and mix with the crème fraiche and healthy pinch of the orange dust.

 

ASSEMBLY

1. Pour the soaking syrup over the rum cakes after they have cooled. Soak for 3-5 hours or longer for a boozier flavor.

2. Split the cakes in half and sprinkle with the turbinado sugar.

3. Using a kitchen torch, brulee the sugar until caramelized.

4. Add a tablespoon dollop of the crème fraiche and garnish with more orange dust.