22 4 / 2011
Orange Cake w. Chocolate Orange & Honey Glaze
For a Passover cake this was incredibly fluffy but there wasn’t a wow factor. Out of all the desserts, this was my least favorite. I think it has potential and definitely want to play with the recipe.
This cake was also one of the harder ones to make and I didn’t realize the glaze took 2 hours. You can make this a day in advance but if I were to do this again, I’d make it first. I found the recipe on Bon Appetit.
- 7 large eggs, separated
- 1/2 teaspoon coarse salt
- 1 cup sugar
- 1/3 cup vegetable oil
- 1/4 cup frozen orange juice concentrate, thawed
- 3 tablespoons grated orange peel
- 1/4 teaspoon fresh lemon juice
- 3/4 cup matzo cake meal
- 5 tablespoons potato starch
- 3/4 cup unsalted butter (if you’re really kosher, use parve margerine)
- 1 1/2 pounds bittersweet chocolate, chopped
- 1 cup plus 2 tablespoons frozen orange juice concentrate, thawed
- 3 tablespoons honey
- Position rack in center of oven and preheat oven to 350°F.
- Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
- Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
- Gradually add 1/2 cup sugar and beat until stiff glossy peaks form.
- In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended.
- Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
- Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes.
- Cool cake in pan on rack.
PREP: This can be done one day in advance, wrapped and stored at room temperature
- Melt butter in heavy large saucepan over low heat.
- Add chocolate and stir until melted and smooth.
- Mix in orange juice concentrate and honey.
- Let cool until thickened but still spreadable, about 2 hours.
- Cut around pan sides to loosen cake. Release sides.
- Cut cake in half horizontally, leaving cake bottom on pan bottom.
- Place top half of cake, top side down, on foil-wrapped cardboard round.
- Spread chocolate glaze over top.
- Place bottom half of cake, pan side up, onto glaze.
- Remove pan bottom; peel off foil.
- Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs.
- Refrigerate cake 30 minutes.
- Rewarm remaining chocolate glaze over very low heat until just pourable.
- Place rack on baking sheet; place cake on rack.
- Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm.
- Transfer to platter.
- Garnish cake with orange peel strip if desired.
PREP: This can be made up to three days in advance. Refrigerate and let stand for an hour before serving (or allow enough time for it to come to room temperature.
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