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From the Expert
Orange Spiced Butter Cake
Armed with her academic knowledge and practical skills, Neha Lakhani, a Gourmet Patisserie Expert is all set to share her Perfectionism with people. She began her career as a kitchen executive at the ITC hotel in New Delhi, after completing her studies and training from the Le Cordon Bleu, Ottawa. She has also trained with a lot of MOF Chefs like Sebastian Chevallier, Jean Franc Arnaud and Frederic Monti amongst others. She is a CAI India awardee, who has contributed to different culinary institutes imparting her philosophies of attention to detail, dedication and creativity; teaching young students the complexity of fine pastry work. She also runs her very own YouTube channel wherein she shares her knowledge and love for Patisserie. With her mastery in the patisserie section, several renowned restaurants seek her consultation.
Ingredients
- 90 g + 55g
- 215ml
- 450g
- 150g
- 4pcs
- 375g
- 360g
- 20g
- 6g
- 500g
- 200ml
- 200g
Method of Preparation
- For The Cake Batter -
- Heat up together milk , honey , 55 g sugar.
- Bring 90g sugar to caramalise to desired colour, stop cooking n add the above mixture and bring the temperature down to 20 degrees.
- Put this mixture in a machine bowl and add sifted flour, baking powder and spices and ginger.
- Add in the eggs then melted butter and then candied oranges.
- Put the mixture in the cake mold and bake for 15 mins at 180 degrees.
- Take out and make a cut length wise and let it go back in the oven for better cooking and further bake for 30-35 mins at 160 degrees until the skewer comes out clean.
- Let the cake rest and cool well before unmolding.
- For the Chocolate Glazing -
- Melt the chocolate and glaze together and add in the oil , mix well (if needed use a hand blender and strain) add in the roasted nibs and use at 30-35 degrees.
- Coat in Chocolate
- When the cake is cool, unmold it and dip it into the chocolate glaze and keep aside till the chocolate sets.
- Decoration -
- Decorate with dehydrated oranges and whole spices.
- Points to Note -
- 1. Its important to let the cake be properly cooled before unmolding as it may break if hot.
- 2. Its advisable to make the cake batter 24 hours before and let it rest before baking as it tastes better.
- 3. This cake has a long shelf life.
- 4. Try to avoid hand blender for mixing oil and chocolate.
- Ideas/ Serving Suggestions/ Decorations -
- 1. The cake can also be coated with white chocolate.
- 2. Can add apples and pineapples too in the cake if you wish along with raisins and almonds.
- 3. Can also flavor the the cake with orange and Cointreau liquor.
- 4. Can decorate with dehydrated fruits.
- 5. Can insert a disc of flavoured marzipan to make it more rich.
- 30 mins (approx)
- Baking time 45 mins (excluding cooling time)
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