Orange Almond Chocolate Gateau 3 1000
BAKING,  CAKES,  DESSERTS,  TEA CAKES

Orange Almond Chocolate Gateau … as delicious as cake can get

2015/11/29 / 17 Comments

Orange Almond Chocolate Gateau “You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress.
Jeanne Ray

Orange Almond Chocolate Gateau, actually as delicious as cake can get. These are flavours that really gel well together, bring out the best in each other, and are quite easily available. Simplicity is the best and this is a fine example of just that. I don’t bake layered cakes very often now. More often than never it’s a birthday in the family that spurs me into action. This was the case here too.Orange Almond Chocolate Gateau It was my birthday a couple of weeks ago and even though I wanted to bake a coffee something {like I always do}, I was at my laziest best. As a last minute thought, I whipped together these Ginger Jaggery Wholewheat Tea Cakes and have to say that they were quite the best wholegrain cakes I have made. What made them great was the combination of flavours. They screamed comfort, the spices painting the air. Orange was a great addition there. Here as well….

Orange Almond Chocolate Gateau Oranges of all sorts are falling off carts that line the city roads, the local hybrid, keenu, one of the best. The odd cartloads filled with local farm fruit are also making an appearance . Less glossy than their city cousins, yet they are tangy and juicy. I bought some the other day, the local or ‘desi’ variety. I also had keenu in the fridge, glossy, juicy and very rind worthy! And then, last but not the least, the little kumquats. That’s a lot of citrus these days, so citrus is the cake was a given.KumquatsThe other flavours just fell into place as I normally do sponges on the go. Any flavour that comes to mind {often coffee}, or then a seasonal flavour that I can use. I was thinking cinnamon or pie spice but the cartloads of oranges changed my mind. Almond meal of course because I love the flavour so and it pairs really well with almond. And finally dark chocolate ganache for the frosting, since it’s the easiest way to go when you have no time {and are as badly organised as I am}.

Orange Almond Chocolate Gateau The only brainwave I caught was to add orange flavour to the ganache and it tied up the flavours beautifully. Talk about good luck! You could use orange zest as I did, or maybe an orange liqueur like Cointreau if so inclined. I dare say that a kumquat liqueur might work some magic in there too, truly making it a sinful dessert cake. Try it; you’ll love it!

Orange Almond Chocolate Gateau I also shot a step by step of sorts using the ASUS ZenFone2 Laser that was sent to me to review since I love food photography, and it boasts of great camera specs. Well, I put it to test while baking & assembling the Orange Almond Chocolate Gateau and was pleasantly surprised with how well it captured the process. Here’s a step-by-step {well almost}, as I threw the cake together at supersonic speed. ASUS ZenFone2Laser + cakeYou can see how well it took images in low light as I began baking the sponge quite early in the morning when winter light is very low. The entire collage was shot with the ASUS ZenFone2 Laser which houses a 13MP primary camera with auto focus {really good}, and has wide view with LED flash. The good folk also sent me a ‘Lolliflash‘ which is a handy, sweet little accessory that improves the quality of low light photos.

Recipe: Orange Almond Chocolate Gateau your picture

Summary: The Orange Almond Chocolate Gateau combines the best of flavours, each complimenting the other beautifully. The gateau is moist, bursting with fresh flavour and quite indulgent. It’s a great party cake. Serves 8-10

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:

  • Almond Orange Sponge
  • 6 large eggs {or 7 medium}
  • 225g granulated sugar
  • Zest of 2 oranges
  • 1/2 tsp pure vanilla extract
  • 115g plain flour
  • 35g almond meal {or almonds}
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 15ml clarified butter
  • 4-5 drops almond extract
  • Orange syrup
  • Juice of 2 oranges
  • 25g sugar
  • 1/2 vanilla bean
  • Filling
  • 400ml cream
  • 50g sugar
  • Zest of 1 orange
  • Frosting/Ganache
  • 200ml low fat cream
  • 125g dark couverture
  • 1 tsp Cointreau or zest of 1 orange
  • Slivered almonds, orange slices for topping

Method:

  1. Almond Orange Sponge
  2. Preheat oven to 180C. Line 2 8″ loose bottom tins with parchment.
  3. Run the flour, almond meal, baking powder and salt in food processor to blend well, and loosen. Reserve.
  4. Place the clarified butter with almond extract in a heatproof bowl and heat in microwave for 30 seconds, until melted.
  5. Place the eggs and sugar in a large bowl. Beat with a hand beater for 7-9 minutes until tripled in volume and mousse like. Add the zest and vanilla extract, and beat again
  6. Fold in the plain flour mix in 4 lots, gently so that the beaten air is not released.
  7. Fold in the clarified butter blend.
  8. Divide the batter into prepared tins. Bake for approx 45 minutes until tester comes out clean, and light golden brown.
  9. Turn onto cooling racks, peel off parchment immediately  and leave to cool. Slice horizontally into 2 layers each.
  10. Orange syrup
  11. Place ingredients in heavy bottom small sauce pan. Simmer gently until sugar melts and syrup thickens slightly. Discard vanilla bean.
  12. Orange cream filling
  13. Place all ingredients in big bowl. Whip on high speed until medium high peaks form.
  14. Ganache
  15. Place chocolate and cream in heatproof bowl and heat for 1 minute in microwave {or melt over a double boiler}
  16. Assemble
  17. Sandwich the layers of the cake with the orange cream filling, painting each layer first with the orange syrup.
  18. Frost all over with the chocolate orange ganache, sprinkle slivered almonds over, and orange slices f desired.

Don’t miss a post feed
Also find me on The Rabid Baker, The Times of India
deeba

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.

You May Also Like

Seedy Crackers 500 combo

Savoury Seedy Crackers … Delicious, light, addictive, versatile and simple to make

2012/07/27
No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary recipe

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

2024/09/04
White Chocolate Cheesecake with balsamic strawberry topping 1 1000

White Chocolate Cheesecake with balsamic strawberries

2016/02/14

17 Comments

  • Dolphia

    2015/11/30 at 6:47 am Reply

    You’ve got quite beautiful props deeba!! You have the eye of an artist. These pictures are so beautiful and perfect. How do you it, really?? Please teach me 🙂

  • Dolphia nandi

    2015/11/30 at 6:49 am Reply

    You’ve got quite beautiful props deeba!! You have the eye of an artist. These pictures are so beautiful and perfect. How do you it, really?? Please teach me 🙂 i wish i had some of your talent 🙁 at least 10 percent.

  • Alka

    2015/12/01 at 1:08 am Reply

    Every time I visit your space I feel like coming into a space of visual treat. Each and every photographs of yours has something to say. U create magic with your photography…and of course the way you mix flavours in your baking is absolutely praiseworthy.

  • Rajasree

    2015/12/01 at 9:57 am Reply

    Hii,

    Did you use amul cream for both the cases? I meant for filling and ganache? How to whip up amul cream if you can share… plzz

  • Prasad Np

    2015/12/01 at 8:01 pm Reply

    Some amazing yummy cake and really good pictures.. from the Asus Zenphone…..

    I have a small suggestion: Next time you bake please invite so that we do not just drool on pictures… 🙂 🙂

  • Chirag Dua

    2015/12/16 at 12:21 pm Reply

    I came here after ages Now look has changed this blog, No body can tell others which phone he/ she used for food photography as food blogger used MotoG #Thanks for sharing your Yummy Recipes…

  • Shanti Kala

    2015/12/16 at 5:28 pm Reply

    Goodness me! The cake picture looks amazing. I am big time cake lover, the recipe you shared here is just amazing. Will hope that I will be able to make this cake for my partner and can give a surprise.

    Thanks a ton for sharing it in detail 🙂

  • Vidushi

    2015/12/18 at 3:34 pm Reply

    Hi Deeba, Very recently I have started exploring your website and am so happy about it. I love everything about food and always think what I can do in the food blogging space. You are such an inspiration to me.. 🙂

  • Anu

    2016/07/31 at 6:55 pm Reply

    Just wow… You have a beautiful way with words and your photos are to die for . Please tell me where do you get your kitchen accessories from . Its amazingly rustic. I cannot wait to try this recipe.

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts