LCBO Food & Drink Early Summer 2023

A Splash of Prosecco from page 148

5. Slowly pour cooled butter into large bowl of sugar mixture, whisking until sugar has dis solved, about 4 minutes. Add vanilla then eggs, one at a time, allowing each to blend in before adding next one. Whisk until the mixture is thick, almost pudding-like, 3 to 4 minutes. Using a silicone spatula, stir in half of dry mix ture. Slowly pour in remaining 3/4 cup (175 mL) and 2 tbsp (30 mL) Prosecco while continually stirring. Stir in remaining dry mix until almost combined. Stir in sour cream and orange juice until combined. Do not overmix. 6. Spoon three quarters of batter into pre pared Bundt pan. Using back of a spoon, form a shallow trough ring through middle of batter. Spoon marmalade mixture into trough with a teaspoon, gently pushing down into batter a bit to keep marmalade in centre. Dollop remaining batter on top and smooth with back of spoon. Sprinkle reserved orange sugar mixture on top (this will add an extra layer of orange flavour and crunch to the bottom of the cake). 7. Bake in lower third of oven, rotating baking sheet halfway through, until a wooden skewer inserted in centre comes out clean, about 50 minutes. Transfer pan to cooling rack. Cool for 10 minutes then invert onto a serving plate. 8. To make candied orange peel, slice 1/4 inch (5 mm) off top and bottom of orange. Using a sharp paring knife, cut zest off in vertical strips, keeping on roughly 1/8 inch (3 mm) white pith. Slice peels lengthwise about 1/8 inch (3 mm) wide. (Save orange for another use.) 9. In a small saucepan, bring Prosecco, 1/2 cup (125 mL) sugar and orange peel to a simmer over medium-high heat. Reduce heat to main tain a very gentle simmer. Cook until tender, about 45 minutes. Cool for 5 minutes. Remove orange peel from syrup with a slotted spoon or fork and transfer to plate lined with paper towel. Separate pieces and allow to dry for 5 to 10 minutes. Set syrup aside. 10. Add peel and remaining 1/2 cup (125 mL) sugar to a bowl and toss together well. Trans fer peel to a cooling rack to dry for at least 30 minutes. 11. For the glaze, whisk icing sugar and salt with reserved orange syrup. Start with 8 tbsp (120 mL) syrup and add more if glaze is too thick—it should be just thin enough to spoon over cake. 12. To serve, spoon or pour glaze over the cake. Let set for 15 to 20 minutes before deco rating with candied orange peel. Serves 12

MIMOSA BRUNCH CAKE The undying marriage of orange juice and sparkling wine provides inspiration for a moist, citrusy Bundt cake. The cake and candied peel can be made up to 2 days in advance, but it’s best to make the glaze and decorate the cake the day you plan to serve it for maximum visual appeal. CAKE 1 1/2 cups (375 mL) unsalted butter, cut into 1-inch (2.5-cm) cubes, plus more for greasing pan 3 cups (750 mL) all-purpose flour, plus more for flouring pan 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1/2 cup (125 mL) orange marmalade 1 cup (250 mL) Prosecco, divided 1 1/2 cups (375 mL) granulated sugar 2 tbsp (30 mL) finely grated orange zest 1 tsp (5 mL) vanilla extract 4 large eggs CANDIED ORANGE PEEL 1 large navel orange 1 cup (250 mL) Prosecco 1 cup (250 mL) granulated sugar, divided GLAZE 2 cups (500 mL) icing sugar 1/4 tsp (1 mL) salt 8 to 10 tbsp (120 mL to 150 mL) candied orange syrup (left over from making Candied Orange Peel) 1. For the cake, set rack in lower third of oven and preheat to 350°F (177°C). Lightly butter an 8-cup (2-L) Bundt pan. Dust with flour, tapping out excess. Place on a baking sheet. 2. In a small saucepan, melt butter over low heat until almost melted, stirring occasionally— don’t let it bubble or brown! Remove from heat and let finish melting. Cool completely and set aside. 3. While butter is cooling, whisk flour, baking powder and salt in a medium bowl. Set aside. In small bowl, whisk marmalade with 2 tbsp (30 mL) Prosecco until combined. Set aside. 4. Place sugar and orange zest in a large mix ing bowl. Whisk until sugar is light orange and slightly damp, 2 to 3 minutes. Remove 3 tbsp (45 mL) sugar mixture and set aside. 1/2 cup (125 mL) 14% sour cream 1/2 cup (125 mL) fresh orange juice

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