I am not a big sweet tooth person, and the Dessert sections of the cooking books and websites often get much less attention from me than other pages. But when I see an interesting recipe, I want to try it out. (And there are always friends who would enjoy it).
Here is one of those cases-Boiled oranges and Brazilian nut cake. It’s a recipe from Peter Gordon of Sugar Club. Recipe stated serving the cake with or without chocolate ganache. I found it better without, or, even better, with some Crème Fresh on top instead, as well as a few toasted and sliced Brazilian nuts.
I used 28 cm cake pan, which I though will be too big for the amount, but ended up being just perfect.
It took longer than 50 min, maybe because my oranges were bigger and juicier! All together about 1 hour and 15 min.
But anyway, check it after 40 min (see the instructions in the recipe).
Below is the original recipe.
3 medium oranges
250gr(9 oz) caster sugar
300gr(11 oz) finely ground, lightly toasted Brazil nuts(first toasted, then ground in a food processor)
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/2 cups grated bitter chocolate
1 1/2 cups double cream, straight form the fridge.
Wipe the fruit well and place in a pot with enough cold water to cover. Bring to the boil and simmer briskly with the lid on for 20 min, topping up with hot water if the fruit isn’t floating. Remove from the pan and cool for 20 min.
Preheat oven to 170°C/340°F/Gas 3-4. Cut the boiled fruit in half, remove seeds,then place in the food processor, skin and all.Add the remaining ingredients and puree for 30 seconds;wipe the sides of the bowl back into the mix and puree for another 20 seconds. Pour the thick batter into a spring form cake tin and bake for about 50 min. Check after 40 min by inserting a thin knife into the cake.It may come out with a tiny bit of batter, but so long as it cooked batter you are all right-remember, this is a moist cake! Remove from the oven and, when cool, take from the cake tin and leave to sit for a few hours before eating.
This cake is delicious enrobed with chocolate ganache. Gently melt the grated bitter chocolate in heatproof bowl over the pot of boiling water. Stir in the double cream and spread on the cold cake.