From the Expert

Orange Spiced Butter Cake

  • 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)
  • Not Rated Yet
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About Author
Chef, Gourmet Patisserie Expert