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How To make Chocolate Pistachio Orange Cake
1 Pistachio Sponge
1 c Blanched pistachios
3/4 c Cake flour
4 Eggs separated
3/4 c Sugar
1 ts Grated lemon zest
1/4 ts Almond extract
1 Orange Ganache
12 oz Chocolate, finely cut
1 c Heavy whipped cream
3 tb Orange Liqueur
1 Candied Orange Filling
1/2 c Candied orange peel
2 tb Orange Liqueur
1 Whipped Cream
1 1/2 c Heavy whipping cream
2 tb Sugar
2 tb Orange Liqueur
1 Shaved Milk Chocolate
1 Candied Orange Peel
1 Blanched Pistachios
1 Sugar, confectioners
1 Moistening Syrup
1/2 c Water
1/4 c Sugar
3 tb Orange Liqueur
This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance. Preparing the Sponge. Butter a 9-inch diameter x 2 1/2 - to - inch deep springform pan and line the bottom with a piece of parchment paper, cut to fit. Process the nuts in a food processor until very fine. Sift the cake flour over the nuts and combine. Whip the yolks, then whip in half the sugar until light in color and aerated. Whip the egg whites and salt on medium speed until white and opqaque. Increase the speed and whip in the remaining sugar. Continue whipping the whites until the whites hold a firm peak. Fold the yolks into the whites, then fold in the pistachio mixture in two or three additions. Pour the batter into the prepared pan. Bake at 350 degrees F about 30 minutes. Remove from the pan and cool on a rack, on the paper. Preparing the Ganache. Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate. Let stand 2 minutes, then whisk smooth and strain into another bowl. Refrigerate, whisking until cool, but not set. Preparing the Syrup. Combine the water and sugar in a small pan and bring to a boil. Cool and stir in the orange liqueur. Preparing the Filling. Finely chop the peel and combine with the liqueur. Preparing the Whipped Cream. Combine the cream, sugar and liqueur and whip on medium speed until firm. Assembling. Using a sharp serrated knife, divide the Pistachio Sponge into two layers and place one on a cardboard. Moisten with half the syrup and spread with most of the Ganache, reserving some for a decoration. Drain the candied peel and distribute evenly on the Ganache. Cover with a layer of whipped cream. Place the second layer on the cream and moisten with the remaining syrup. Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake. Make a border of rosettes around the edge of the cake with the remaining Ganache and decorate the rosettes with cutouts of candied peel and some pistachios. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. Holding. Refrigerate the cake for up to 6 hours before serving.
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Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe
Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.
To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an _oleo saccharum_ with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most orangey orange cake you have had.
This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.
???? This is adapted from a recipe on @SugarGeekShow by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.
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An orange cake is especially perfect in the late fall and early winter months. Elevate your orange cake recipe by transforming it into an olive oil cake with pistachios. The zesty bite of your orange cake will only be enhanced with the maturity of savory olive oil and the nuttiness of pistachio, making this cake the perfect dessert just for the adults. The fewer people to share with the better.
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Jaffa Cake | Jaffa Bites | How To Make Jaffa Bites | No Egg | Baked Mini Cakes | Chocolate Orange Cake Biscuits | Chocolate Orange Marmalade Cakes | Homemade Jaffa Cakes | Easy Dessert Recipes | Sweet Recipes | Cake Recipes | Cake Ideas | Rajshri Food
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Jaffa Bites Ingredients:
How To Make The Base For Jaffa Bites
1/3 cup (80g) Butter
3 & 1/2 tbsp (40g) Caster Sugar
1 Orange- Orange Zest
2 tbsp (30ml) Milk
2 tbsp (30ml) Orange Juice
2/3 cup (80g) Flour
2 tbsp (20g) Almond Meal
Tips For Zesting The Orange
How To Portion the Batter
Baking The Batter
Bake at 180°C for 6-7 mins
Consistency Of Orange Marmalade
Before Adding The Dark Chocolate
How To Add The Top Layer
Orange Jam (as required)
Dark Chocolate (as required)
Orange Zest
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About Jaffa Cake
Jaffa Cakes are cake-like biscuits introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa cakes are circular, 2+1⁄8 inches (54 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jam and a coating of chocolate. Each cake is 46 calories. Jaffa Cakes are also available as bars or in small packs, and in larger and smaller sizes. The original Jaffa Cakes now come in packs of 10, 20, 30, or 40, having been downsized in 2017 from 12 or 24 per pack.
Because McVitie's did not register the name Jaffa Cakes as a trademark, other biscuit manufacturers and supermarkets have made similar products under the same name. The product's classification as a cake or biscuit was part of a VAT tribunal in 1991, with the court finding in McVitie's favour that Jaffa Cakes should be considered cakes and not biscuits for tax purposes. In 2012 they were ranked the best selling cake or biscuit in the United Kingdom. |
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