Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease one 4-inch baking tin.
Step 2
Make the Eggless Orange Sponge. Whisk together
Buttermilk (4 oz)
,
Light Olive Oil (1 oz)
,
Caster Sugar (1/3 cup)
,
Orange (1/2)
,
Apple Cider Vinegar (1/2 tsp)
,
Baking Soda (1/4 tsp)
,
Baking Powder (1/2 tsp)
,
Salt (1 pinch)
, and
All-Purpose Flour (3/4 cup)
in a bowl until smooth.
Step 3
Transfer batter to the prepared tin and bake for 35-40 minutes until light golden brown, and the tester comes out clean. Cool completely, then level out.
Step 4
Meanwhile, mix together
Cointreau (1 1/2 Tbsp)
and
Seville Marmalade (1 Tbsp)
to make the syrup. Set aside.
Step 5
Prepare the Chocolate Ganache. Heat the
Fresh Cream (3.5 oz)
to very hot. Add the
Dark Chocolate (1/3 cup)
and leave it to stand for 5-10 minutes, until the chocolate softens. Whisk until smooth. Leave to cool.
Step 6
Make the Vanilla Pastry Cream. Whisk together
Fresh Cream (2 oz)
,
Ghee (2 Tbsp)
,
Corn Flour (1/2 Tbsp)
,
Agar-Agar Powder (1/2 tsp)
,
Vanilla Bean Pod (1/4)
, and
Granulated Sugar (1 Tbsp)
in a saucepan and simmer over very low heat until thickened, stirring constantly.
Step 7
Prepare the Orange Jelly. Whisk together
Seville Marmalade (2 Tbsp)
,
Water (1 oz)
, and
Agar-Agar Powder (1/2 tsp)
in a saucepan and simmer for 1-2 minutes, stirring often. Leave it to cool.
Step 8
Once the cake is cool, take a 2-inch dessert ring, centralize it and push it all the way through. Gently remove the cutout and using a spatula/flat spoon, transfer the ring gently to your serving platter. Slice a 1 cm layer from the cut-out for the base. Immediately return to the cutout and push it into place.
Step 9
Moisten the cake with the syrup. Fill cavity with 50 g chocolate ganache as the first layer. Place in the freezer for 20 minutes.
Step 10
Top with vanilla cream. Place in the freezer for another 20 minutes.
Step 11
Pour over the jelly and leave to set for 2-3 hours.
Step 12
Pipe the remaining ganache over the top once the ganache reaches piping consistency. Slice and Enjoy!
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