orange cake with chocolate ganache and candied peel
We used this cake recipe from Family Nature almost exactly:
Preheat oven to 350°F/180°C. Grease an 8 inch square pan.
In a large bowl mix together:
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
In a medium mixing bowl mix together:
1 cup fresh squeezed orange juice (Save the peel for making into a garnish later!)
1 cup sugar
1/3 cup vegetable oil or margarine
1 Tbsp vinegar
1 tsp vanilla
Pour the wet ingredients into the dry, and mix until just combined. Pour the batter into the cake pan and bake 30 to 35 minutes or until a toothpick comes out clean.
Melt approximately 150 g dark chocolate, 1 Tbsp margarine and 2 Tbsp water in a pot over very low heat until the ganache begins to thicken. Drizzle over cake.
Candied Orange Peel (the quick method)
Take the peel from the oranges used in the cake above. Slice into 1/4 inch strips. Place into a small pot of cold water, with enough water to cover the peel. Bring to a boil. Let boil for a few minutes, drain, and repeat about three times. By this time, the peel should be tender and a little translucent. Drain another time and again add cold water to cover the peel. Also add 1/8 cup sugar. Bring to a boil, reduce to a simmer, and allow to simmer for 10 minutes, stirring until the sugar has disolved and becomes syrupy. Pour the peel and sugar syrup into a small bowl and place in the refridergator to cool. When ready for the garnish, drain the peel and let the sugar syrup drip off. Coat the peel with more sugar and place attop cake, or directly into your mouth.
melbourne in may
What does Melbourne taste like in May? Well, we’re about to find out. We’ve planned a trip for a week of decadence, debauchery and indulgence, so get excited for that!
Six star pimp suite, here we come.