I had never heard of a Boodles Orange Cream until I was flicking through the pages of David Herbert’s book ‘The Really Useful Cookbook’. The name caught my attention, as did the mention of ‘orange’ and ‘cream’ side by side. I do love just a little orange zest and juice in custards and ice cream so I knew I would love this simple syllabub trifle.
A little internet research informs me that this dessert, more often called Boodles Orange Fool, originates from the Boodles Club in London. The original dessert however was layered cake, cream and mashed gooseberries. The oranges and lemons must be the updated version.
For this recipe you make a cake that has a little orange zest and ground almonds. My cake didn’t rise a great deal and was quite buttery. I wouldn’t make it this cake for any other purpose then chopping it up as part of this dessert. If you time poor or just couldn’t be bothered a bought sponge cake would work fine. But this cake has a bit more bite to it and the flavours are lovely.
I used the zest of only 1 orange instead of the 2 in the recipe and I reserved a little of the orange, lemon syrup to drizzle over the cake pieces instead of the Grand Marnier to make some kid friendly versions. As for the sugar I know I exceeded the 85g but by how much I’m not sure. Taste the syrup and add a teaspoon at a time if you feels it needs a little extra sweetness.
All in all, it was a lovely dessert but I just kept thinking about a divine dessert of Nigella Lawson’s which I have made several times, Lemon Raspberry Plate Trifle. I don’t have a photo of this beautiful dessert so I will be sure to whip one up very soon.
boodles orange cream
(slightly adjusted version of David Herbert’s recipe in ‘The Really Cookbook’)
85g caster sugar (add more to taste if needed)
500ml double cream
4 tablespoons Grand Marnier
toasted flaked almonds to serve
175 g unsalted butter, softened
175g caster sugar
3 large eggs
100g self-raising flour
100g ground almonds
1 teaspoon baking powder
2 teaspoons orange zest
Preheat oven to 180 degrees. Grease and line a 20cm cake tin.
Put all the cake ingredients in a bowl and mix with a wooden spoon until just combined, being careful not to overbeat. Pour into the tin, smooth the top and bake on middle shelf of oven for 45 – 50 minutes. Press the top of the cake lightly with your fingertip to check if it is cooked – it should spring back. Leave to cool for 5 minutes in tin before turning out to completely cool.
In a bowl mix together the zest of the lemon and one orange, all the squeezed juices for the fruit and sugar. Stir until dissolved. Taste and add a little more sugar if needed. I reserve a little of this syrup to drizzle over the kids desserts in place of the Grand Marnier.
Pour half of this citrus syrup in a big bowl with the cream and whip until starting to thicken. Gradually whisk in remaining syrup until the cream has soft peaks.
Cut the cake up into 1.5cm cubes and place in the base of dessert glasses. Drizzle over the Grand Marnier or the reserved citrus syrup for kiddie version. Then top with big spoonfuls of the cream mixture. Finished with a scattering of toasted flaked almonds.
I made 9 serves of this recipe and there was still leftovers so it will serve a lot of people.