A moist sweet cake bursting with citrus flavour and the undertones of the exotic cardamon spice.
There is no arguing the natural marriage of these two flavours, a match made in heaven…..
Dress this cake with sweet fresh strawberries covered in the orange and cardamon syrup.
Cut a generous slice and serve with vanilla cream. Mmmmmmm dessert time.
This recipe is adapted from the cookbook; Delicious, Simply the best by Valli Little
- 250g unsalted butter, softened
- 220g caster sugar
- 4 eggs
- 50g plain flour, sifted
- 2 tsp baking powder
- finely grated zest and juice of 2 oranges
- 250g fine semolina
- 250g almond meal, pushed through a course sieve
- 120g this Greek-style yoghurt
- 250g punnet strawberries, halved or quartered
- finely grated zest and juice of 2 oranges
- 6 cardamon pods bruised
- 2 cinnamon quills
- 275g caster sugar
- Preheat oven to 170ºC and Grease a 23cm round springform pan, line the base with baking paper and lightly dust sides with flour, shaking off any excess
- Beat butter and sugar until thick and pale, add eggs one at a time beating well after each addition
- Fold in the flour and baking powder, followed by the orange zest, almond meal and semolina
- Add orange juice and yoghurt and stir until combined
- Pour into prepared pan and bake for 1 hour or until skewer comes out clean when inserted into centre
- cool n pan for 5 minutes
- Meanwhile, for syrup, place all ingredients in a saucepan with 375ml water
- Stir over low heat to dissolve the sugar, then simmer for 15-20 minutes until slightly thickened
- Prick surface of the warm cake all over with a skewer, slowly drizzle over half the syrup, then allow to cool
- Toss strawberries in remaining syrup, then drizzle over cake
There is no particular reason as to why I made these, except that I was at home, had the urge to bake and they are chocolate.
Chocolatey they are, moist rich delis-ish-ness. We ate them for afternoon tea with a cup of coffee but I think that they would be amazing warmed and served with vanilla-bean ice cream YUM 🙂
I think I might have to make another batch, and some home made vanilla-bean ice cream. Shop brought ice cream wouldn’t do this chocolatey delis-ish-ness any justice.
- 200g dark chocolate
- 160g butter chopped
- 5 eggs, seperated
- 11/2 cups (165g) almond meal
- 3/4 cup (165g) sugar
- 150g chopped dark chocolate
- 1/2 cup (125ml) cream
- Preheat oven to 170º (340ºF)
- Place chocolate and butter in small pan over low heat, stir unit melted and smooth
- Allow to cool slightly, then stir in egg yolks, almond meal and 1/2 cup of the sugar
- Place egg whites in bowl of electric mixer, whisk until soft peak form, then gradually add the remaining sugar and whisk until glossy
- Fold egg white mixture into the chocolate mixture
- Spoon into 6x 1 cup lightly greased muffin tins, bake for 30 minutes of until skewer comes out clean when inserted in centre
- allow to cool
- Place chocolate and cream in a small pan over low heat, stirring until melted and smooth
- Allow to sit for 10 minutes
- Spread chocolate glaze over cakes with a palette knife.
RECIPE by donna Hay
Today is Mothers Day, a day to say “Thanks mum for all that you do, I love you”. Its a bitter- sweet day for me today. Sweet because I have my gorgeous children and lovely husband with me, loving and spoiling me like they do. Thank you my beautiful family, you know how to make a mum feel special and loved :-). Bitter because I can’t be with my mum today “I love you mum” as a mother now myself, of almost 14 years, I really do appreciate what you have done and continue to do for me. Mums are amazing.
So today being mums day I got to choose what I would like to do, and that was bake. Being Mothers day I thought we should celebrate it with cake, and a rich chocolatey cake it had to be, Its Mothers Day so I can have a piece of this guilt free (I can can’t I?).
This cake was inspired and adapted from the Donna Hay cookbook Chocolate. The raspberries work really well with this rich cake because there tartness balances the sweetness of the chocolate perfectly. The cake is beautiful moist and each layer is then filled with a cream cheese chocolate icing topped with the raspberries. The top of the cake is iced in a rich decadent chocolate truffle icing. This cake is pure chocolate heaven and if you need a chocolate fix and feel the need for a little treat then spoil yourself with cake.
- 200g unsalted butter softened
- 440g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 300g plain flour sifted
- 60g cocoa (I used Dutch) sifted
- 21/2 tsp baking powder
- 1/2 tsp salt
- 250ml mlk
- Preheat oven to 160º
- place sugar, butter, sugar in bowl of electric mixer and beat for 10-12 minutes until light and creamy
- add eggs 1 at a time beating well between each
- fold through flour, cocoa, baking powder, salt, and milk
- spoon mixture into 2 lightly greased and lined 20cm round cake tins
- bake for 40-50 minutes or until skewer comes out clean
- let sit in tin for 10 minutes before turning on to cake rack to cool
CHOCOLATE CREAM CHEESE FILLING;
- 375g cream cheese softened
- 1 cup pure icing sugar sifted
- 1/4 cup cocoa ( I used Dutch) sifted
- 500g fresh or frozen raspberries
- beat cream cheese in an electric mixer until smooth
- add icing sugar and cocoa and mix until combined
- with a serrated knife cut the 2 cakes in half so you have 4 pieces
- spread 1/3 of cream cheese icing onto the bottom layer then top with 1/3 of the raspberries
- place next layer of cake on and continue as per instructions until you have put the top cake layer on
CHOCOLATE TRUFFLE ICING;
- 200g dark chocolate, chopped
- 1/4 cup cream
- Place chocolate and cream in a small pan over low heat stir until melted and smooth
- let cool for 0 minutes
- using a palette knife spread icing over cake
BEETROOT AND CHOCOLATE MUFFINS with coffee cream cheese icing:
I have just picked some gorgeous baby beetroots from my garden, and I was back on the web site http://www.goodtoknow.co.uk when I came across the Beetroot and Chocolate Muffin recipe. I’ve made chocolate and beetroot cakes before and I love the combination of the beetroot and chocolate together. You can taste the beetroot in the cake but its subtle, and I love the depth of colour that it adds.
These muffins are rich and decadent and one will do,unless you are a chocaholic 🙂 And of course once again a big hit with the kids and Hubby. I love the coffee flavoured icing, it was beautiful and it balanced really well with the richness of the muffins. An after thought I had was how nice it would be to add a little chocolate coated coffee bean to the top (that’s for next time), I have plenty more beetroot to use. I didn’t follow the recipe exactly I added 1/2 teaspoon of instant coffee to the muffin mixture, and I made my own coffee cream cheese icing.
- 175g cooked beetroot
- 3 large eggs
- 200g self raising flour
- 200ml vegetable oil ( I used bran oil)
- 200g caster sugar
- 1/2 teaspoon instant coffee
- 100g instant drinking chocolate, or cocoa powder ( I used premium dutch cocoa)
- 1 x 200g dark chocolate bar, grated ( I used premium dark cooking chocolate)
COFFEE CREAM CHEESE ICING:
- 250g cream cheese
- 1 teaspoon instant coffee
- Pre-heat oven to 190 degrees
- Place beetroot into food processor and whiz to a pulp
- Place beetroot pulp ,eggs, sugar and cocoa/drinking chocolate into a large bowl mix well , and then beat in oil slowly until well combined.
- Fold in grated chocolate
- spoon mixture into 12 hole muffin tin and bake for 20-25 minutes.
- Transfer to wire rack to cool completely
- For icing combine all ingredients and beat together, spread or pipe onto cooled muffins.