Aztec Chocolate Orange Cake
I have made minimal changes to this suggested recipe in The Little Book of Chocolat by Joanne Harris, really just adding an egg substitute instead of the 4 hen fruit suggested in the original. There are a few approaches you could take to this; in this instance I used a commercial replacer but there are other options too, some of which you can find details of here.
I also found I had far too much juice so you may need to tweak those amounts based upon the size of your oranges; I must have had quite big ones! I ended up just keeping some of the syrup aside and serving it poured over the slices, like a coulis. That didn't stop me adding heaps of ice 'cream' too of course... |
Method
- Zest and juice the oranges, grease and sugar a ring mould and set aside
- Cream the marge and 100g sugar together before thoroughly mixing in your Not-Eggs and the zest of 2 oranges
- Carefully fold in the flour and then the juice of 1 orange before pouring into the tin and baking for 30 minutes
- Melt 75g of sugar in the remaining juice in a pan over a low heat until it has reduced a little but is still liquid
- Remove the cake from the oven and pour the syrup onto it, allowing it to sit for 5 or 10 minutes before turning out
- Spoon any remaining syrup onto the top of the cake and allow to cool
- Place a bowl onto a saucepan of hot (not boiling) water and melt the chocolate, taking care not to over heat
- Stir the 'cream' into the chocolate, mixing thoroughly and allow to slightly cool
- Spread the chocolate topping evenly over the cake and finally top it off with the remaining zest
Cooking Temperature: 180/Very Low Hob
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Cooking Time: 35 Minutes
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Serves: 12-14
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Keeps For: 5 days
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