P27: CHOCOLATE ORANGE SPONGE
P28: KIWI FRUIT, LIME & PASSION FRUIT CHEESECAKE
P29: APPLE & GINGER CAKE
P30: CHOCOLATE, ORANGE & MINT CANDY CANE CAKE
P31: WHOLEWHEAT CARROT & HONEY CAKE WITH MASCARPONE HONEY ICING
P32: TIRAMISU-Y ICEBOX CAKE
P33: PISTACHIO CAKE WITH HONEY SYRUP
Decorating idea!
Not just about the flavour, this cake is all about the decor too!
Chocolate orange sponge cake
SERVES 12-16
For the cake
150g (5½oz) salted butter, softened, plus extra for greasing
150g (5½oz) plain chocolate, chopped
180g (6oz) light muscovado sugar
Grated zest of 1 large orange
3 free-range eggs
125g (4½oz) sour cream, at room temperature
140g (5oz) Carr’s Self-Raising
Flour 30g (1oz) cocoa powder
For the buttercream frosting
300g (10½oz) softened unsalted butter
600g (1lb 3oz) sifted icing sugar
225g (8oz) melted plain chocolate, cooled
A little milk, to loosen
Grated zest of 1 orange
To decorate
100g (3½oz) plain dark melted chocolate, cooled slightly
Chocolate Orange segments
Chocolates of your choice (Juliet used Lindor dark and Lindor chocolate orange)
A few slices of candied orange, dipped in melted chocolate
Some edible gold lustre or spray
1 For the cake, preheat the oven to 180°C/Gas Mark 4 and grease and line three 15cm (6in) round tins.
2 Gently melt the butter, chocolate and sugar in the microwave in 30-second blasts, stirring after each time so it doesn’t catch. Alternatively, you can set a large bowl over a pan of simmering water until the chocolate chips have melted and it’s a smooth liquid. Remove from the heat and leave to cool a little, then add the orange zest.
3 In another bowl, beat together the eggs with the vanilla and sour cream.
Sift the flour and cocoa powder into another bowl and whisk to distribute. Stir the egg mix into the cooled chocolate mixture, then add in the flour mix and fold through.
4 Spoon a third of the mixture into each tin and level off with the back of a spoon. Bake for 15-20 minutes until just cooked. The secret to a good chocolate cake is to slightly under bake it; a skewer or sharp knife inserted into the centre of the cake should come out a little pasty, not dry, but not glistening – they will firm up in the tins as they cool.
