Orange Queen Cakes – 2019 Red Carpet Menu for Oscar®!
It’s the 2019 Red Carpet Menu for Oscar®! For The Favourite, it’s The Favourange!
The Favourite is a movie that is more cheeky than you’d think before seeing it. The performances by everyone, but especially Rachel Weisz and Emma Stone, were fabulous. Olivia Colman as Queen Anne was a triumph. There’s so much to this movie to love. I did not like the last scene, I admit… it ends abruptly and not consistently with the pace of the rest of the movie, but it was still fantastic.
This is another Best Picture nominated film that is based on a true story. It seems Queen Anne was sickly with the gout and other ailments but she also loved to indulge in rich foods and desserts. The food was almost another character throughout. There’s one scene where she is literally shoving cake in her mouth, she pauses when she feels sick, turns to be sick, and immediately gets back to shoveling that cake in her face. As gross as that is, I knew I had to make cake for this dish.
I researched desserts of the time and came Queen’s cakes. They were cakes smaller than cupcakes or fairy cakes… hand held little baked goods most commonly flavored with lemon or orange blossom and peppered with currants. Cross-researching to beloved Southern desserts, I noticed a strong affinity for citrus flavored cakes and desserts. The only task was to figure out the name of the dish… and it took a good’s night sleep to “forget” it for a bit and then all of a sudden… Orange cake… Favourite… Favourange!!! Haha! Perfect!
This batter comes together beautifully. The airiness imparted with whipped egg whites gives these cakes such a light texture, they are almost ethereal! Even the color is enchanting. They bake quickly due to the smaller size and the icing is the perfect finish. Just a dip into that sugary delight is all that’s needed. You can forgo the icing and just sprinkle with powdered sugar too. Garnishing with a little zest is also delightful.
These little cakes are scrumptious. They’re the perfect portion – even if you have two! Indulge in them for your afternoon tea or coffee. I wouldn’t recommend shoving them all in your face but I think you might want to after you taste them. They’ll be your new… ummm… “favourite”!
- • 1 cup butter
- • 3/4 cup sugar
- • 1/2 tsp nutmeg
- • 4 tsp fresh orange juice, divided
- • 3 tbsp orange zest, divided
- • 4 large eggs, separated
- • 2 cups flour
- • 2 cups powdered sugar
- • 2-3 tbsp milk
- Cream butter and sugar. Mix in nutmeg, 2 tsp orange juice, and 2 tbsp zest. Incorporate egg yolks. Add flour half at a time, mixing well.
- Whisk egg whites until stiff then fold into batter.
- Grease mini muffin tin or small ramekins and evenly distribute batter.
- Bake at 350° for 20 to 30 minutes or until light golden brown and tester comes out clean. Cool for 2 minutes in the pans, then remove to wire rack to fully cool.
- Mix powdered sugar, milk, remaining orange juice, and remaining zest in a bowl. Taste to see if it’s tart or sweet enough and adjust.
- Holding the bottom edge of the cake, generously dip it top-first into the bowl then place on wax paper to dry.
- You can use this batter in larger muffin tins, loaf pan, or layer cake pan. Adjust baking time accordingly.