Aggy’s chocolate orange gateau

Aggy’s chocolate orange gateau

Slow almost lazy you would say Saturday at home. I felt like baking something light and naughty. Usually we are ending up with our favourite chocolate brownie cake but this time it didn’t feel quite right… so I came up with this amazing “Aggy’s chocolate orange gateau”.

It can be as easy as you like or you can decorate it with elaborate sugar work.

Aggy’s chocolate orange gateau is a slightly chocolaty, light and moist sponge with delicate creamy orange after taste. Almost like a cake version of the famous orange chocolates.

Aggy’s chocolate orange gateau

For the Aggy’s chocolate orange gateau cake prepare:

  • 280g caster sugar
  • 8 organic eggs (room temperature)
  • 200ml water
  • 200g dark chocolate (I have used 60% cocoa but you can use higher if you wish)
  • 280g plain flour
  • dash of vanilla
  • 1tsp of baking powder

Whisk sugar and eggs on high speed until almost white.

In the meantime boil the water and let it cool down slightly. Smash the chocolate into small pieces. Use a plastic bowl preferably and slowly mix the water into the chocolate until combined and smooth.

Sieve and mix the flour and baking powder. Fold it in slowly simultaneously with melted chocolate in to the egg mixture in few portions.

Prepare two 8” tins. Do not grease the tins! Instead only use paper circles for the base.

Split the mixture evenly and bake it at 160C fan for around 55 minutes. If unsure check with a skewer.

When ready take out the oven and cool in the tin for 15 minutes. Then cut around the sides, turn up side down and remove the paper. Turn the right way up on a rack and leave to completely cool.

Cut both cakes in half.

TOP TIP. The easiest way to cut neatly and accurate that works every time! Mark around your cake lightly with a sharp knife. Take about two foot long piece of dental floss and wrap around the cake. Cross the floss at the front and gently pull through until it comes out the cake.

Aggy’s chocolate orange gateau

Filling.

  • 750g mascarpone cheese
  • high quality organic orange marmalade (I have made my own, if you’re brave enough give it a go keep an eye out for the recipe in one of the upcoming posts)

Add to taste, mix it trough.

Aggy’s chocolate orange gateau

Assembling Aggy’s chocolate orange gateau.

Additionally you will need

  • juice from 2 organic oranges

Drizzle each cake with some orange juice and sandwich with the cream. Decorate as you wish.

Aggy’s chocolate orange gateau

 

Halloween Moss cake

Halloween Moss cake… Spinach and a cup of tea…….?!

No, really!

Halloween Moss cake with spinach may sound like a crazy idea but trust me and try this delicious cake with natural colouring.

I remembered this Halloween Moss cake recipe recently while thinking about how to change the artificial edible dyes full of chemicals. But there will be more about this in a future blog post.  I wanted a healthy, natural and friendly mix that won’t send little people a bit crazy sometimes. What better time than around Halloween when they are allowed that little bit extra?

I got a basic recipe from a friend years ago and I was just as sceptical as you probably are right now. But trust me you will be surprised how tasty it is and how well it works with an afternoon cup of tea!

I adapted it to make it more ‘halloweeny’ (if that’s even a word) and made it easy and fun for the kids. They can get involved in the making and decorating as well.

Now, you are probably wondering about the flavours and especially how the spinach works. So the cake is nice and moist with no taste of spinach but almost like a shadow of green tea and works amazingly well with the fluffy orange filling. It’s topped perfectly with little bursts of fresh blueberries and sweet fruity, flowery nectar like sweet papaya.

This recipe is perfect to fill an 8” (24cm) round tin.

Halloween Moss cake

 

Recipe

To make it you will need:

For the cake

  • 600g when frozen spinach, set aside and allow to defrost
  • 4 large eggs
  • 280g of fine sugar
  • 250g margarine, melt in the microwave, leave to cool
  • 450g plain flour, sieve, mix with baking powder
  • 3,5 tsp baking powder
  • 1 tbs vanilla essence

Cream

  • 400ml double cream
  • 1 hipped tsp of powder sugar
  • 1 orange powder jelly sachet
  • 200ml fresh orange juice or water

 Additionally

  • box of blueberries
  • ripen papaya

 

  1. Heat the over to 165C fan or 180 without (350F).
  2. Line the sides and bottom of the tin with baking paper.
  3. Whip sugar and eggs till white.
  4. Squeeze very well liquid out of the defrosted spinach and blend to puree with a little bit of melted margarine. When ready add the remaining margarine and mix together.
  5. In the meantime on slow speed on your mixer add flour combined baking powder to the eggs and sugar mix. Incorporate well but be careful not to over stir it.
  6. Add the blended spinach. Fold it in.
  7. Put it in the tin, smooth over and place in the oven for 55min. Check with a skewer if cooked if not allow some additional time.
  8. The filling. Dissolve the jelly either in fresh orange juice or water as per sachet instructions. Set aside to cool. When the jelly starts thickening whip the cream to soft peak. Mix in the jelly.
  9. Fully cool down the cake and slice across through twice so you end up with 3 pieces.
  10. Fill in with the cream and decorate with fresh fruit as you wish.

 

Halloween Moss cake

 

Aggy, Andy and Zara.

 

Until next time keep on baking.

xxx

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