A Good Cake for Dessert
Sponge
Almonds – 100gms (grind in dry grinder with skin; be careful it doesnt get pasty)
Flour – 2 tbs ( almonds + flour= half the weight of the eggs i.e. 125gms )
Baking powder – 1tsp
Salt – 1 pinch
Powdered sugar – 100gms ( less than half the weight of the eggs)
Vanilla Essence – 1 tsp
Orange Extract – 1 tsp
Orange Rind – 1 tsp
– Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
– Add vanilla essence + orange extract + orange rind and beat for 1 min. (Can add some orange food colour to the batter for contrast)
Ganache:
-Put 200ml whipping cream ( 20-30 % fat content) in pan with 150 gms dark choc. Heat over low heat, stirring constantly, till chocolate melts. Remove from heat and stir vigorously with hand with 1 tsp vanilla ess to make smooth and remove any lumps.
– Add sugar if required. Leave to cool.
Filling :
Whip 200ml whipping cream (35%fat) with 2 tbs pwdrd sugar +1/2 tsp orange extract until thick and holds peaks.
And finally……..(phew)
Sandwich the cake with cream. Put ganache icing over top and sides. Fill some ganache in piping bag and pipe rossettes etc. Finish with chocolate flakes, scrolls, leaves etc. Chill well before serving. It enhances the flavours through the cake.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
9 Comments
bee
you are a fabulous baker. your blog is a nice discovery. i’m adding yo o our blogroll.
Anne
This is stunning cake! chocolate and orange are two of my most liked flavours, given the chance I’d love to try this 🙂
Passionate Baker....and beyond.
Hi Anne and Bee…thanks a ton for the inspiring messages. Believe me, it meant a lot to me since I’m much too new to blogging, and am still trying to set this blog up. Thanks again..
Parul & Kartikay
This is a fabulous cake.. you are one artist…great work and thanks for sharing so much here.
I recently came back to India abd actually struggle to get most of the baking stuff, like dark chocolate, cholate chips, cake tin etc..can u help me with this
Parul & Kartikay
This is a fabulous cake.. you are one artist…great work and thanks for sharing so much here.
I recently came back to India abd actually struggle to get most of the baking stuff, like dark chocolate, cholate chips, cake tin etc..can u help me with this
Padmanandhini
I came across this fabulous cake and wanted to try this out for my son. but i dont eat egg and need a replacement for it. I live in India and i dont get egg replacers. Pl suggest a substitute which is readily available in any grocery shop. Or shall i try this recipe leaveout egg from the ingredients?
Padmanandhini
I came across this fabulous cake and wanted to try this out for my son. but i dont eat egg and need a replacement for it. I live in India and i dont get egg replacers. Pl suggest a substitute which is readily available in any grocery shop. Or shall i try this recipe leaveout egg from the ingredients?
chinesischer grüner Tee
Chocolate, almond and dessert are going to make an awesomely delicious combination. I wanted to try something new for this new year to treat my family with. This will be a real treat!
suma
Whoa Deeba, sounds heady!! What a combo… I just can't wait to try this out!