Servings:
8
Prep time:
60
Cooking time:
40
INGREDIENTS
- For the custard:
- -6 oranges
- -80g honey
- -25g cornstarch
- For the glaze and decoration:
- -170g dark chocolate
- -1 orange
- -1 tablespoon honey
- -1 tablespoon sugar
- -candied orange peel
- For the cake:
- -180g wheat flour
- -20g cornstarch
- -100g brown sugar
- -3 eggs
- -80g corn oil
- -2 oranges
- -1 packet baking powder
- -2 tablespoons orange liqueur
- -salt
INSTRUCTIONS
- Separate the egg whites and the yolks and squeeze the oranges to obtain 100ml of juice. In a bowl, whisk the yolks and the sugar until you obtain a foamy batter. Sift and incorporate the flour, the corn starch and the baking powder, then add the oil, the orange juice and the liqueur.
- Whip well the egg whites with a pinch of salt, then incorporate them carefully in the other batter, stirring slowly from the bottom to the top. Pour the batter in a 24cm spring-release tin, oiled and floured, and bake for 30-25 minutes at 170°C.
- Prepare the custard. Grate the peel of 2 oranges and squeeze them to obtain 300ml of juice. In a small pan, combine the honey and the orange peel, then add the cornstarch and the juice, and cook on a low heat for about 10 minutes, stirring continuously.
- Cut the decorative orange horizontally and make 3-4 millimeters high slices, then divide them in half and cook them for 2 minutes on each side with the sugar and honey mixture.
- Remove the cake from the mould and place it on a grill to cool down. With a long knife divide it into 2 equal disks (if the surface of the cake is round, cut it to make it flat). In the end, you should plate the cake on the reverse side in comparison with the position it was baked.
- Place the custard in the middle of the base (if it’s too dry, drizzle some orange juice to soften it) and spread it towards the edges, leaving a small hem to prevent the custard from falling down.
- Chop the chocolate, melt a half of it on a double boiler. Remove it from the heat and mix it to the solid chocolate until it melts completely. With a spatula, spread half of the glaze on the surface of the cake, and spread the other half on the sides. Let it sit for 10 minutes.
- Transfer the cake on a serving plate before the glaze solidifies. Decorate it placing the candied orange slices in the shape of a rose and, eventually, with some caramelized orange peels.
