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Monday, April 4, 2011

White chocolate and orange cake with a cognac orange glaze

I had a bunch of white cooking chocolate with me and since I’m not a great fan of white chocolate, I’ve just been storing it for ages. The other day I decided that I might as well use the chocolate and bake something or the other. I came across this lovely recipe for white chocolate and orange cake which had only fresh ingredients. The main thing with baking is that you have to stick to measurements. It’s precise, an dmight seem clinical while you’re making it – but I find baking like magic. You put in all the strangest ingredients and the most magnificent cretaion pops out of the oven. It is a science, so just stick to the emasurements and you will be so happy with the result. The only thing I deviated from the original recipe on, was my addition of cognac – and it was a fabulous addition if I say so myself. The fresh orange juice and zest gives th cake a lovely tangy fragrance and taste and the cognac gives it a really ncie kick.
Read through the recipe before you begin. It may seem like a lot of work, but it goes together quickly. Don’t substitute the fresh orange juice with the carton one, it really won’t give the same taste.
·         1 large orange
·         2 cups all-purpose flour
·         1 tsp baking soda
·         1 tsp salt
·         1/2 cup butter, at room temperature
·         1 cup granulated sugar
·         2 large eggs, at room temperature
·         1/4 cup fresh orange juice
·         3/4 cup yoghurt
·         1 cup white chocolate grated
·         Orange zest (about 1 tbsp)
·         1/4 cup orange marmalade – I used Kissan, but if you have any other kind just use it
·         2 Tbsp butter
Preheat the oven to 350 F or around 200 C. Prepare a 9 x 13-inch baking pan with butter and dust with flour.

Remove the zest from the orange (should be about 1 tablespoon) and set aside. Make sure you don’t get any of the pith in your zester (that’s the white inside part of the orange which is really bitter). Juice the orange (should be about 1/3 cup), reserving the juice for use in the recipe.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar. Add eggs, one at a time, beating into the mixture. Beat in 1/4 cup orange juice (reserve the rest for icing) and yoghurt.

Add the dry ingredients to the wet ingredients. Fold in the orange zest and keep mixing till the mixture is well-blended.

Pour into prepared baking pan. Sprinkle white chocolate chips on top of the batter. If they do not sink in, tap pan gently once on the counter. Bake 20 to 25 minutes until lightly browned and the cake is done. Stick a knife in the centre and if it comes out clean, it’s done.

While the cake is baking, melt orange marmalade and butter in the microwave about 45 seconds. Stir it and then add around a large peg of cognac – good quality cognac.
I of course forgot to dust the cake tin with flour, so as I took the cake out of the over I immediately flipped it out of the baking tray – and much to my joy, it came out in one piece and perfectly.
Brush this glaze over the top of the warm cake as soon as it comes out of the oven. Then let the cake cool and cut it into small squares. It’s been a fabulous hit with all my friends and even I wowed myself with how wonderful it tasted.
Pardon the picture, but I took it with my mobile phone.

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