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Chef Noel McMeel

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Listen to Executive Chef Noel McMeel

Executive Chef Noel McMeel
Lough Erne Resort, Enniskillen, Northern Ireland

If you’re a long time listener than you may recall that back in late November 2014 we took the previous version of our program to Enniskillen, located in the Fermanagh region of Northern Ireland for a live remote broadcast.  This is truly a beautiful part of Ireland and a destination we recommend for your future travels.  While on-property at the Lough Erne Resort, that’s part of the Preferred Hotels & Resorts family, we had many daily encounters with their Executive Chef Noel McMeel, who is certainly a talented and passionate chef — but also a warm and engaging person as well.  Since the Coronavirus has turned things “upside down,” as we continue to do our part to bring you the best travel programming available that covers “Everything & Anything in the World of Travel” we decided to add an international flair to our “Travel The World From Your Own Kitchen” segment on RMWorldTravel with Robert & Mary Carey and Rudy Maxa — and invited Noel to join us and talk about how his area of the world is handling the pandemic, provide a quick update on operations at the Lough Erne Resort and share a simple recipe that you can make today and savor a taste from Enniskillen in your own home.  You can hear the exclusive interview that aired live on America’s #1 Travel Radio Show across our 430 weekly affiliates on 29 August 2020, by simply clicking the play arrow below this text to access the now archived audio …


}  Young Master Noel’s First Orange Cake
By Executive Chef Noel McMeel, Lough Erne Resort

8 oz unsalted butter at room temperature
1 cup granulated sugar
4 large eggs
1 1/2 cups of self-rising flour
1 tbl spoon baking powder
Zest of 1 orange

For Filling & Topping
5 1/2 tbl spoons unsalted butter at room temperature
2 cups confectioners’ sugar – sifted
2 tbl spoons fresh squeezed orange juice
Finely grated rind of 1 orange

1).  Preheat Oven to 350
2).  Lightly butter two (2) 8-inch cake pans and line with parchment paper
3).  Combine butter, eggs, sugar, flour, baking powder and orange zest in large mixing bowl, beating with electric mixer on high for about 2 minutes
4).  Divide mixture evenly between the 2 cake pans and level
5).  Bake for about 25 minutes or until cakes are well risen and golden (tops of cakes should spring back when pressed lightly with a finger)
6).  Allow cakes to cool for about 15 minutes
7).  Run a small knife, butter knife or spatula around edges to free the side of cakes from pans
8).  Turn the cakes out onto a cooling rack and remove parchment paper and let cool completely
9).  Choose the cake with better top, then put the other cake top side down onto a serving plate

To make filling and topping
10).  Beat butter, confectioners’ sugar, orange juice and orange rind until very fluffy using electric mixer (about 10 minutes)
11).  Spread half the orange cream on the first layer of cake and then place the other cake on top with its top facing up
12).  Spread the remains orange cream on second cake — leaving the sides bare

Serve immediately, or store cake in an airtight tin or plastic cake keeper in refrigerator for up to 3 days