Thursday, 11 April 2013

Orange & Ginger Little Kick Cake

Clearly I had no idea what to call this dessert. This would be my first ever recipe that I've never adapted or taken inspiration from another. I did this freestyle and it was pretty frightening. Mum took me shopping and we came home with an abundance of fresh and delicious ingredients, since she knew I really wanted to make a come back from my mango custard mess. I knew Chili and Lime chocolate is a big, big favourite amongst the chocoholics so that was a definite component for this one!

To sum it up, this is a orange zest Victoria sponge layer, topped with a crumbled ginger biscuit disk, a chili and lime chocolate slice, orange scented custard and a gooey hazelnut caramel collar. It's a mouthful, hence the strange name. But it's not about the name, or the strange presentation of this one! It's all about the big flavours packed into a small dessert. I'm not so sure what John and Greg would say about my presentation but come on A+ for effort? Please?

Orange Sponge
100g butter
100g sugar
100g self raising flour
1 egg
1 large orange, zest separate
Cream the butter and sugar.
Whisk in the egg.
Add all the zest of the large orange.
Bake on a flat tray at 190 degrees for 15 minutes.
Upon removing cake from oven, take half the orange and squeeze the juice evenly coating the cake.
Cut with chefs ring after cooling.

Crumbled ginger biscuit -
100g ginger nut biscuits
3 tbsp melted butter
Crush the biscuits to a fine consistency.
Mix in butter until all crumbs are coated.
Spread flat and even on a baking tray and bake for 5 mins.
Cut with chefs ring after cooling.

Flavoured Chocolate - 
100g chocolate chopped
1 lime, zest
1 tsp chili flakes
Melt the chocolate over a ban marie.
Spread thinly on grease proof paper.
Sprinkle over lime zest and chili while chocolate is still wet.
Leave to set and cut with chefs ring.

Orange custard -
I cheated a little here.
Using a standard custard powder mix, add the zest of 1/2 an orange.
1tsp of vanilla and leave to set.

Hazelnut Caramel Collar -
40g Hazelnuts
1/2 Cup caster sugar
1/4 Cup of water
2 tbsp golden syrup
Simmer in a saucepan sugar, water and syrup.
Chop Hazelnuts finely, either with blender (quicker) or by hand.
Once sugar mix has turned a light brown caramel colour remove from heat.
(This light brown will have a gooey texture allowing you to mould the caramel. Other wise a deeper colour will become brittle)
Add hazelnuts and quickly turn out onto greased baking tray.
Leave until cool enough to handle. Slice 1 inch thick slices and shape around tier of cake.

It seems like a lot of work. It's not complicated in the slightest I would say. It's just a little time consuming but it's worth the effort for a dinner party or treat. It really is packed with flavour and since today is a favourite of mine and mums. Obviously with a big brew and a good show or in mums case a book. Don't forget to tweet me anything you make via @ericahenderson.
Until Next Time xo


  1. I'm waiting to see you on next year's MasterChef!!!

    1. Hahaha Thank you, I did think about it! But watching them.. it's pretty hardcore!