Archives for posts with tag: orange

choc orange tart

As I’ve mentioned many times before, I’m not that fond of chocolate (strange I know). I will always bypass a chocolate dessert for something made from citrus or berries. If I am going to eat (or bake) something with chocolate, I need something added to it to cut through the richness of the chocolate.

When I saw the cover recipe of the March BBC Good Food magazine, with the classic combination of chocolate and orange, I knew it was something I wanted to try. And with a house warming to go to this weekend, it was the recipe for me.

The recipe in the magazine used store bought sweet crust pastry, with cocoa added to it in a food processor to make a chocolate pastry. I decided I had to make the chocolate pastry from scratch. Not the best plan when you only have a few hours to make the whole tart at the end of the week and the house/kitchen is boiling hot (it is a warm summer here in Perth). But I persevered. If you can give the pastry a couple of hours in the fridge it is much easier to work with and you can roll it a bit thinner. I had to make it a bit thicker as it wasn’t quite cool enough when I rolled it…but the end result was still good. I also wanted to make small individual tarts as I thought that would be easier at a house warming than a large one that needed to be cut.

The filling for these is almost like a cross between a curd and a custard. Don’t take your eyes off it when it is on the stove. I went to check the pastry and it started boiling and almost curdled. Thankfully it still worked and the end result was a good combination of the rich chocolate from the ganache drizzle and pastry, and the sweet tartness of the oranges. I used my favourite ganache recipe instead of the one in the magazine which had the addition of golden syrup as I thought this would be too sweet. The recipe below has more ganache than you’ll need to drizzle on top of the tarts. However I had extra pastry so I made more tart shells and filled the rest with the ganache for rich chocolate tarts with a hint of orange in the pastry and ganache.

choc orange ganache tarts

Click here for the recipe

checkerboard cake

After months of waiting The Great Australian Bake Off (GABO) has finally made it to our screens and in celebration I have decided to attempt each week’s technical challenge to see how I go. For those of you not familiar with the format, each week contestants on the show have to bake in three separate challenges:

  1. The signature bake (their own tried and tested recipe)
  2. The technical challenge where all contestants are given the same recipe (with limited detail) and ingredients
  3. And finally the show stopper, where each week they are asked to create something creative with wow factor. 

One of the things I love about this show is that for two of the challenges, the contestants get to work off their own recipe which they know and have been able to practise. It is so important in baking to get the measurements/ratios right that it has always amazed me that people in other reality TV cooking shows can bake all manner of things from memory. I know that, even though I’ll often change things and add my own flair, in baking I still always start by looking at the recipe!

The technical challenge for week one was a chocolate and orange checkerboard cake and I just had to make it for my Dad’s birthday. The cake recipes themselves seemed quite easy, however my first hurdle was that I didn’t have the right sized tins (four 18 cm tins were required for this recipe). I managed to find one tin in a little homewares store down the road; however this meant that I had to cook four cakes separately rather than all at once. There was certainly no way I was going to be able to make this in the two hours the contestants had!

If you have the time, I would suggest making the cakes the day (or at least the morning) before you want to assemble them to allow them time to cool in the fridge (or freezer). They are much easier to cut and assemble cold (the first cake I made was a lot easier than the last, which was still slightly warm). I only made three rather than four levels as I had to transport it the next day (although you still need to make four cakes to get the desired pattern). And I also felt that the three levels was more than enough. This cake certainly has wow factor when you cut into it. I have to admit I was very excited when my Dad sliced the first piece and we could all see the checkerboard pattern inside!

I have to confess that, at the request of my Mum, I used my usual ganache recipe rather than the GABO recipe.  . I also found I needed to use extra orange zest to get the level of flavour I was wanting. It is quite a rich cake and I would definitely recommend serving it with cream or icecream. But on the whole I have to say that my first technical challenge was a great success.  On to the week 2 challenge!

Click here for the recipe

Orange and almond cake

This week has been a very busy week, and I woke up this morning feeling like I was starting to come down with a cold. After a quiet morning, resting to try and keep the cold at bay, I felt the need to bake something. And oranges are good when you have a cold, right?

Browsing through some new magazines, I came across this recipe for a gluten-free orange and almond cake. I’ve wanted to cook one of these cakes for quite some time. Usually, they involve cooking a couple of oranges whole in water for 1-2 hours before blitzing them for the cake (seeds and all). This recipe interested me as you cut up the oranges, removed the seeds and cook them for only 30 minutes , so I decided to give it a go.

If you have a stand mixer and food processor, this is an easy recipe to prepare. The result is a beautiful moist cake. Serve it hot with some orange syrup and ice-cream for a dessert, or cold as a nice cake for afternoon tea. If you want to add more moisture or sweetness, drizzle it with orange syrup when it is out of the oven.

Orange and almond cake

Click here for the recipe

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