After my last post, I need to write this post, just so that my friends know that I do not always mess up with their order. (not so often, at least…)
I made this cake as an order from a friend of mine, a present for her friend’s birthday and retirement.
The birthday lady suffer from Celiac disease and cannot eat any wheat products. So my friend always orders gluten-free orange and almond cake for special occasion she want to celebrate with this friend.
I’ve done this cake with chocolate clay rose a few time before already, so I decided to decorate with something different.
The base of the cake is Nigella Lawson’s Clementine Cake.
Then it is covered with chocolate ganache, and simple piped roses.
I learned this chocolate cage technique from Evelyn’s ‘Chocolate Cage Cake‘, of 100 days of Evelyn.
Oh, her creation is so inspiring and exciting. She seems busy recently, and her blog isn’t as active as before, but still, her blog is worth visiting, it is like a treasure box. I am a big fan of her blog, and I used one of her lovely template for my squirrel coffee walnuts cupcake before as well.
Orange and Almond Cake with Chocolate Cage
Orange Almond Cake (15cm round tin)
baking powder……….1/3 tea spoon
dark or milk chocolate….150g (adjust balance as you prefer, I like half and half)
sugar…………………….about 2 tsp (depend on your choice of chocolate)
White chocolate cage (18cm cake tin)
1. Boil orange in water, till it is soft. (I usually cut orange in half, and cook in a water just up to the side of orange. )
2. Once orange is cooked, using hand blender, make smooth puree. Remove pips, but puree peel of orange as well.
3. Mix egg and sugar. (edited Feb 2015. I used to whisk a lot but it sank in the middle once. Tried not whisking too much and it turns out well and predictable. So decided not to whisk too much)
4. Mix almond powder and orange puree in.
5. bake in the oven, 190C till it is golden brown and skewer comes out clean. (30-40min or so for this size, 1 hour in original recipe of 21cm tin)
6. Make chocolate ganache. Heat double cream and sugar in the microwave, and add chopped chocolate. Chocolate will melt with the heat of cream. Leave it to cool.
7. Once ganache is cooled enough, cover the cake. (If ganache is still too warm, it run down the side and will be too thin. If it is too cold, it will be too hard to spread and loose shine. So keep checking consistency when cooling the ganache.)
8. Cool the ganache more to piping consistency, and pipe rose with a star nozzle.
9. Make chocolate cage. See the detail of how to do this at Evelyn’s post linked above. I made the design of simple three row of interconnecting circles.
10. Carefully place chocolate cage on the cake. Remove (peel) the paper and fix the breakage with melted chocolate if necessary.
And in case I cannot manage another post during weekend, Happy Mother’s Day to mine and all the mums in the world.