Almond-orange Sponge With Chocolate Ganache Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a much loved combination of almonds, orange and chocolate. The flavours get enhanced while the cake is chilled, and this recipe is a sure winner. I have made this a number of times, and have always received compliments. Ingredients:
preheat oven to 190deg c , reduce to 180deg c after 10 mins of putting the cake in. |
greased lined 7-8 tin; a springform cake tin is always better. |
eggs - 5 (250gms) |
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 |
Directions:
1. Method:
2. - Sift the flour + baking powder + salt + ground almonds 3 times.
3. - 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)
4. - Add vanilla essence + orange extract + orange rind and beat for 1 min. (Can add some orange food colour to the batter for contrast)
5. - Gently fold in the sifted flour; mix lightly so that air doesnt escape.
6. - Turn gently into tin and bake for 30-35mins till done.
7. - Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
8. Ganache:
9. -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.
10. - Add sugar if required. Leave to cool.
11. Filling :
12. Whip 200ml whipping cream (35%fat) with 2 tbs pwdrd sugar +1/2 tsp orange extract until thick and holds peaks.
13. And finally........(phew)
14. 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.
15. Note : Since the sponge is based on the weight of the eggs, you can vary the cake size by increasing or decreasing eggs, and scaling all other ingredients accordingly. The basic sponge can be made a day or 2 in advance and refrigerated until use. Saves a tonne of time! The decorations can also be made in advance ( leaves, scrolls, shavings etc).
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