Strange title for my cake right? I got to be joking using Dijon whole grain mustard in a cake. Apart from savoury dishes it’s added in why not in sweet: dessert?
What kind of taste I will expect from it? (See below website of Dijon mustard) definition: “Mustard seeds have been used for millennia not only as a spice hence as a remedy for anything help toothache to a safe passage to the afterlife according to ancient Egyptian beliefs”.
“However, in typical French fashion, the main master vinegar maker in Dijon tweaked the recipe in the 18th century. Rather than using vinegar, he used verjuice, the acidic juice of unripe grapes, and this is how Dijon mustard came being a sauce product and has never been far from a French table since”.
“Mustard is used in mayonnaise, and also makes an appearance on the humble vinaigrette salad dressing. If it’s made right, the vinaigrette a la moutarde, can boost even the simplest salad”.
Dijon mustard combine well with orange and mayonnaise boosts an exotic, smooth, delicious, and a slight hint of heat taste for friends, my family and me. I am glad that I added Dijon mustard a unique ingredient in making my cake. Let’s bake!!!!!
300 g strong bread plain flour
290 g mayonnaise; bought traditional brand
200 g castor sugar
200 ml boiling water
4 small navel oranges , pureed
6 Tsp corn flour
2 Tsp baking powder
2 1/2 Tsp Dijon mustard
1 1/2 Tsp bicarb soda
5 Strawberries, wash, remove stem
1 small lemon zest
Preheat 180 degrees C. Grease and line a 8″ pan. Set aside. Cook oranges for 2 hours till softened, cut into small pieces, remove any pith’s and blend till pureed with water, cool and set aside for later. (See note).
Sift bread flour, corn flour, bicarb and baking powder twice in mixing bowl. Add sugar and mix well. Next add mayo and pureed oranges and eggs. Mix well. Then add Dijon; mixing hard and high with a metal spoon so its airy and have smooth batter.
Now spoon it into prepared. Smooth top and bake 1 hour and 5 minutes or until skewer comes out clean. Leave in switch off oven with door close for 30 minutes. Then remove from oven to cool on rack for 30 minutes. Turn it on to cake base and cool further 15 minutes before grating lemon zest and decorate strawberries on top. Serve with tea.
Note: Place oranges in pot with water. Bring to boil; keep adding water if water reduced after 20 minutes or 30 minutes. You want it soft. Once soft, drain the water into a jug as you will need 180 ml for pureeing it when water and oranges are cool enough to cut. Oven temperature vary. You may need less or more time.
If top of cake brown quickly cover with a cookies tray or foil. You might want to add vanilla extract. I omitted it as I ran out. You may use a mild yellow mustard if Dijon mustard is hot for you.