Here is a fabulous cake, another perfect chocolate & orange combination, this time from my ‘Slice of Port Douglas’ cookbook that I picked up holidaying there a few years back.
I managed to hold out over a week before using my fabulous new Kitchen Aid again, I am really trying to only bake sweet things when I’m either off visiting or having people over, any more & my waistline would be in more trouble than it could handle. This cake was well worth the wait, my parents were very impressed & so was I, it was very moist & the chopped & not too finely ground texture of the nuts & oranges was nice, without being dry or crumbly. One note though, the syrup is nice but if you cant be bothered I really don’t think you need it. When I make this one again I will not bother.
Orange & Almond Torte
2 Oranges
300g blanched almonds
1 teaspoon baking powder
6 eggs
200g caster sugar
Chocolate Ganache
200g plaistowe dark cooking chocolate
½ cup cream
Orange Cointreau sauce
2 cups water
1 cup caster sugar
zest of 2 oranges
Cointreau, to taste
Place oranges in a saucepan & cover with cold water. Bring to the boil, reduce heat, cover & simmer for 2 hours. Discard water & set oranges aside to cool. Remove the seeds (if any).
Preheat oven to 160c. Process the almonds & baking powder in a food processor until consistency resembles crushed nuts. Set aside. Process the oranges (skin & all) in food processor until smooth. Beat eggs & sugar in a bowl until light & fluffy. Fold the orange & almond mixture into the egg & sugar mixture. Pour the mixture into a greased & lined 26cm (10 inch) spring form tin. Bake for 1 hour or until cooked when tested with a skewer. Turn onto a wire rack to cool.
To make the Ganache, place chocolate in a food processor & process until chocolate resembles course breadcrumbs. Heat cream in a saucepan over low heat & do not boil. Remove cream from heat & slowly add chocolate mixture, whisking until smooth. Immediately spread over the cooled torte.
To make the sauce, place water, sugar & zest into a saucepan & bring to the boil. Reduce heat and cook over a low heat until sauce becomes syrupy. Add Cointreau to taste. Serve with a dollop of cream & some syrup drizzled over the top.
I managed to hold out over a week before using my fabulous new Kitchen Aid again, I am really trying to only bake sweet things when I’m either off visiting or having people over, any more & my waistline would be in more trouble than it could handle. This cake was well worth the wait, my parents were very impressed & so was I, it was very moist & the chopped & not too finely ground texture of the nuts & oranges was nice, without being dry or crumbly. One note though, the syrup is nice but if you cant be bothered I really don’t think you need it. When I make this one again I will not bother.
Orange & Almond Torte
2 Oranges
300g blanched almonds
1 teaspoon baking powder
6 eggs
200g caster sugar
Chocolate Ganache
200g plaistowe dark cooking chocolate
½ cup cream
Orange Cointreau sauce
2 cups water
1 cup caster sugar
zest of 2 oranges
Cointreau, to taste
Place oranges in a saucepan & cover with cold water. Bring to the boil, reduce heat, cover & simmer for 2 hours. Discard water & set oranges aside to cool. Remove the seeds (if any).
Preheat oven to 160c. Process the almonds & baking powder in a food processor until consistency resembles crushed nuts. Set aside. Process the oranges (skin & all) in food processor until smooth. Beat eggs & sugar in a bowl until light & fluffy. Fold the orange & almond mixture into the egg & sugar mixture. Pour the mixture into a greased & lined 26cm (10 inch) spring form tin. Bake for 1 hour or until cooked when tested with a skewer. Turn onto a wire rack to cool.
To make the Ganache, place chocolate in a food processor & process until chocolate resembles course breadcrumbs. Heat cream in a saucepan over low heat & do not boil. Remove cream from heat & slowly add chocolate mixture, whisking until smooth. Immediately spread over the cooled torte.
To make the sauce, place water, sugar & zest into a saucepan & bring to the boil. Reduce heat and cook over a low heat until sauce becomes syrupy. Add Cointreau to taste. Serve with a dollop of cream & some syrup drizzled over the top.
1 comment:
Hi Ange, This looks very similar to Cook's Companion's Middle Eastern Orange cake, minus ganache and syrup. Same number of oranges and eggs. The recipe uses almond meal so if you ever want to take a shortcut and skip processing almonds, check it out! Glad you liked it. My oven doesn't do so well with flourless creations so I'll have to drool from afar.
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