Orange Cardamom Coffee Chocolate Cake

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Sponge Mix:

250g unsalted butter, softened

250g caster sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature, beaten

250g self-rising flour

pinch of salt

Chocolate mix:

30g cocoa powder

2 tablespoons milk

Orange Cardamom and coffee mix:

Zest of 2 oranges

12 cardamom pods

12 coffee beans

2 tablespoons dark shaved chocolate

Chocolate Ganache:

100gr of chocolate (70% cocoa solids)

100ml of double cream

 

1 cake tin, greased

Put the butter into the bowl of a free-standing electric mixer and beat until very creamy. Gradually beat in the sugar and the vanilla essence. Keep beating (scrape down the sides of the bowl from time to time) until the mixture is much lighter in colour and very fluffy in texture.  Gradually add the eggs and the flour, 1 tablespoon of flour with 2 tablespoons of the bitten eggs, to prevent the mixture from curdling. Sift the remaining flour and the salt into the bowl and gently fold in using a large metal spoon until you can no longer see any streaks or specks of flour.

Preheat the oven to 180 ° C/ 350 ° F/ gas 4.

Transfer half the sponge mixture to a second mixing bowl.

Sift the cocoa powder onto one portion of sponge mixture, add the milk and fold in until completely mixed, with no streaks of cocoa.

Ground the cardamom and coffee beans and use an espresso machine to filter the mixture. Use 2 tablespoons of the espresso coffee produced (drink the rest is divine!). Alternative (if you do not have an espresso machine) you can ground the pods to a powder and use 2 tsp of instant coffee into 2 tbsp of water to dissolve them.

Add the cooled coffee liquid to the other portion of sponge mixture with the orange zest and stir until thoroughly combined.

Spoon the mixtures into the prepared tin, adding a spoonful of each alternately and scattering the shaved chocolate over the mixture. Gently bang the tin on the worktop to eliminate any pockets of air. Marble the 2 mixtures by drawing a knife swirling it and gently smooth the surface.

Bake for 1– 1 ¼ hours until the cake is well risen and a knife inserted into the centre comes out clean.

Set the tin on a wire rack remove the cake and leave to cool completely. Spread the chocolate ganache over the top of the cake. Happy coffee time!

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Yummy buns!

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(10 bun recipe)

Dough:

500g white “00” flour, plus extra for dusting

1 teaspoon salt

1 × 7g sachet fast-action dried yeast

300ml milk

40g softened unsalted butter

1 egg

Vegetable oil

Filling:

25g melted unsalted butter

Grated zest of 1 orange

75g soft brown sugar

2 teaspoons ground cinnamon

½ teaspoon all spice

175g dried berries and cherries (whatever you fancy)

100g sultanas

Glazing:

 1 heaped tablespoon orange peel marmalade and water

200g icing sugar and water

1 deep baking tray laid with baking parchment lightly greased

 

Preheat the oven at 25C while you are mixing the dough. Put the flour and salt into a large mixer bowl. Make a well in the middle and add the yeast. Heat the milk in a saucepan until lukewarm. Melt the butter (usually I use the microwave for 1 minute in medium power is enough). Add both to the flour mixture with the egg and knead for 5 minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. I use the mixer with a dough hook and it seems to work fine but you are very welcome to knead by hand in a lightly floured surface.

Lightly grease a bowl with vegetable oil. Place the dough in the bowl and turn until it is covered all over with oil. Cover the bowl with clingfilm and leave the dough to rise in the preheated oven for 1 hour.

Punch down the dough to its original size and on a lightly floured surface roll out the dough to a rectangle about 40cm long and 5mm thick. Brush all over with the melted butter (microwave again). Mix the orange jest, sugar, cinnamon, all spice, berries and sultanas and spread generously all over the dough.

Begin to roll the long side tightening the roll each time you turn it – you should end up with a Swiss roll lookalike. Cut across into 10 pieces about 4cm wide. Place them cut side up in the baking tray, leaving a little space around each slice. Cover with clinfilm and return to the oven for another 30 minutes.

Take the buns out of the oven and increase the oven to 190 ° C/ 375 ° F/ gas. When temperature is reached, bake the buns for 20– 25 minutes until risen and golden brown. After 15 minutes cover the buns with foil if they are getting too brown.

Transfer the buns to a wire rack allow to cool.

Meanwhile put the jam in a small saucepan with a splash of water and melt gently until smooth. Brush the jam and the orange peel over the buns to glaze. Allow to cool.

Shift the icing sugar in the mixer bowl and add 2 tablespoons water, use the mixer for 5 min. You might need a little more water while is mixing; it is ready when it falls from the spoon when lightly shaken. Drizzle the icing over the buns let it set and Enjoy!

Easy pizy orange easy pie.

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Orange, pie famously easy: cooking time 30 min, prep time 15 min

You will need:

1 pack of filo pastry

1 cup of corn oil

1 cup of sugar

orange zest of at least 4 oranges

2 tsp of vanilla essence or even better half vanilla pod

4 eggs

250 gr of Total greek yogurt (for the health conscious even the 0% will be absolutely fine)

20 gr of baking powder

And for the syrup:

1 cup sugar

1 cup water

1 cup orange juice

lemon peel and a cinnamon stick in the pot as well

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Here we go: in a large bowl combine the corn oil, sugar, zest, vanilla essence, eggs and yogurt and bring together by wising them lightly. Dissolve the baking powder to a small amount of orange juice and add to the mix. Open the filo pastry and shred with your hands or with scissors in the bowl with the mixture. Every filo sheet should be shredded individually and the smaller the pieces the better the result.

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With hands we make sure that all the filo has been soaked with the mixture.

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Lay a 35 cm baking tray with baking parchment so it covers the bottom and the sides as well; heat up the oven to 175C. Bake the pie for 30 to 40 minutes. Use a knife to check to test that the pie has finished baking. If the knife is dry when it comes out then the pie is ready.

Make the syrup (about 15 minutes it takes) and as it hot drizzle on the top of the pie and let it soak.

Serve with vanilla ice cream, cream or on its own.

ENJOY!