Iced Citrus and Choc Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ⅛ cups unsalted butter
- 1 cup caster sugar (scant)
- 2 unwaxed Oranges (finely grated zest and juice)
- 4 eggs
- ½ cup all-purpose flour
- 2 tsps Baking powder
- 1 ¼ cups Semolina
- 1.333 cups Almond flour
- ½ cup Greek yogurt
- For the ganache
- 8 ozs Dark chocolate (70% cocoa solids)
- ⅔ cup cream (48% fat)
- 2 Tbsps butter
- 1 Tbsp Orange liqueur
- To decorate
- Oranges
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Box grater, 2 Bowls, 1 Sieve, 1 Large knife, 1 Citrus juicer, 1 Teaspoon, 1 Small bowl, 1 Tablespoon, 1 kleiner Whisk, 1 Salad server
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until pale and light. Beat in the eggs one at a time.
3.
Sift in the flour and baking powder, then add the semolina and almonds and fold in gently. Add the orange zest, juice and yoghurt, stirring gently until combined.
4.
Pour into the tin and cook for about 1 hour, until firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the ganache: put the cream into a pan and bring to a boil. Boil for 1 minute, then remove from the heat and add the chopped chocolate and stir until melted. Stir in the butter and liqueur and leave to cool and thicken.
6.
Whisk the ganache lightly and spread all over the cake. Leave to set and decorate with orange slices.
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