Chocolate, orange & almond simnel cake

If you have about 1 hour and 30 minutes to spend in the kitchen, Chocolate, orange & almond simnel cake might be a great lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 10g of protein, 44g of fat, and a total of 655 calories. This recipe serves 12. For $1.55 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of mascarpone, eggs, buttermilk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 245 people found this recipe to be yummy and satisfying. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. If you like this recipe, you might also like recipes such as Chocolate And Almond Cake With Orange, Flourless Chocolate-Orange Almond Cake, and Orange-Almond Cake with Chocolate Icing.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4.Grease and line the base and sides oftwo deep 23cm cake tins. Boil thekettle. Put the butter and chocolatein a small pan and gently heat, stirring,until completely melted. Mix togetherthe flour, sugar, cocoa and bicarbonateof soda with a pinch of salt in your largestmixing bowl. Whisk the eggs, buttermilk,orange zest and juice together in a jug.Scrape the melted chocolate mixture andegg mixture into the dry ingredients, add150ml boiling water and whizz briefly with an electric whisk until the cakebatter is lump-free. Divide between thetins and bake for 45 mins – swappingthe tins round after 30 mins if on differentshelves. To test they’re done, push ina skewer and check that it comes outclean. Cool the cakes in their tins.Meanwhile, make the marzipan. Mixthe sugars, ground almonds and cocoain a bowl. Make a well in the middle, tip inthe egg and egg yolk and mix togetherwith a cutlery knife before kneading withyour hands to a smooth ball. Wrap incling film and set aside. Will keep in thefridge for 1 week if making ahead.Make the frosting: beat the mascarponeand butter together until smooth. Siftin the icing sugar, add the zest and juice,then beat again until combined.To assemble, split each cake in halfhorizontally. Dot a little frosting on yourserving plate and sit one of the cakehalves on top. You’ll use about half thefrosting to sandwich the cakes together– spread the plated-up cake with somefrosting, then repeat to sandwich theremaining cakes on top. Brush the top ofthe cake with a tiny bit more frosting.Roll out the marzipan, on a dusting ofcocoa if you need, to a rough 27cm circle.Using your cake tin like a cookie cutter,stamp out a marzipan circle, thencarefully lift this onto the top of yourcake. Roll the remaining marzipan into11 small balls and stick them on top,using a little more frosting or water likeglue. Spread the remaining frosting roundthe outside of the cake, then dust the topwith a little more cocoa and icing sugar.

 

Step by step:

1. Heat oven to 180C/160C fan/gas 4.Grease and line the base and sides oftwo deep 23cm cake tins. Boil thekettle.

2. Put the butter and chocolatein a small pan and gently heat, stirring,until completely melted.

3. Mix togetherthe flour, sugar, cocoa and bicarbonateof soda with a pinch of salt in your largestmixing bowl.

4. Whisk the eggs, buttermilk,orange zest and juice together in a jug.Scrape the melted chocolate mixture andegg mixture into the dry ingredients, add150ml boiling water and whizz briefly with an electric whisk until the cakebatter is lump-free. Divide between thetins and bake for 45 mins – swappingthe tins round after 30 mins if on differentshelves. To test they’re done, push ina skewer and check that it comes outclean. Cool the cakes in their tins.Meanwhile, make the marzipan.

5. Mixthe sugars, ground almonds and cocoain a bowl. Make a well in the middle, tip inthe egg and egg yolk and mix togetherwith a cutlery knife before kneading withyour hands to a smooth ball. Wrap incling film and set aside. Will keep in thefridge for 1 week if making ahead.Make the frosting: beat the mascarponeand butter together until smooth. Siftin the icing sugar, add the zest and juice,then beat again until combined.To assemble, split each cake in halfhorizontally. Dot a little frosting on yourserving plate and sit one of the cakehalves on top. You’ll use about half thefrosting to sandwich the cakes together– spread the plated-up cake with somefrosting, then repeat to sandwich theremaining cakes on top.

6. Brush the top ofthe cake with a tiny bit more frosting.

7. Roll out the marzipan, on a dusting ofcocoa if you need, to a rough 27cm circle.Using your cake tin like a cookie cutter,stamp out a marzipan circle, thencarefully lift this onto the top of yourcake.

8. Roll the remaining marzipan into11 small balls and stick them on top,using a little more frosting or water likeglue.

9. Spread the remaining frosting roundthe outside of the cake, then dust the topwith a little more cocoa and icing sugar.

Nutrition Information:

covered percent of daily need