This impressive cake is the perfect show stopper for your next party.
For the orange syrup, combine the sugar, water and orange juice in a sauce pan and simmer until it starts to reduce, approx 5 minutes. Then add the orange blossom water and half the zest and continue to reduce. Once the mixture has thickened to a syrup remove from the heat, add the remaining orange zest and cool.
Toast the almonds in a preheated oven at 180°C for 5-7minutes or until you can smell almonds in the air. Allow to cool and pulse in a food processor until you have a fine crumb.
Preheat the grill to high.
Grease a 5” and 7” round spring form pan with oil – do not line with baking paper.
For the cake, whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix. In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the egg yolk mixture. Split the mixture in half into 2 bowls. Add 1/3 cup of the almond meal to one bowl and 1/3 cup of the orange syrup to the other and gentle stir through.
To cook the cake, spoon some of the almond batter into the base of the cake pans and spread evenly across the bottom (use a 1/3 cup measure for the 7” pan and a ¼ cup measure for the 5” pan to ensure you get even layers). Shake the pan gently to even out the batter over the surface of the pan. Place in the oven on a top shelf close to the grill and cook for two minutes, or until light golden-brown. Remove from the grill, add a measure of the orange batter, roll the pan to spread the batter evenly, and place under the grill for one minute or until the batter has just cooked through and has not yet coloured. Continue layering, alternating between the orange and almond batters and grilling until you have 20 layers in each pan or until you have used all of your cake batter. Leave to cool in the pan for five minutes. Carefully release from the tin and turn out onto a wire rack to cool.
For the candied orange slices, place the sugar, water and orange blossom water into a large frying pan and bring to a simmer. Slice the oranges finely with a mandolin and place the slices into the pan. Simmer until the white pith of the orange slices has become translucent. Remove the slices from the pan and cool on a silicone mat or a tray lined with baking paper. Once cooled, cut each orange slice in half.
For the chocolate glaze, melt the butter in a small pan with the golden syrup, and vanilla paste and bring to the boil. Remove from the heat, allow to cool. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency.
For the pulled praline, place the sugar, water and glucose in a small saucepan over a medium heat. Allow the sugar mixture to boil without stirring. Continue to boil until the mixture turns a light golden brown. Take the pan immediately off the heat and pour the mixture onto a baking try lined with a silicone mat. Sprinkle over your almond meal and the zest of an orange. Allow the sugar mixture to cool slightly, just until you can bear to touch it and pull an edge. Continue to pull until you have a cellophane thin shard and allow the piece to break off. Set the piece aside and continue to pull pieces off until you have enough to decorate the top of your torte. If the sugar hardens you can put the tray into a warm oven to soften it so you can continue to pull pieces off.
To assemble, pour the glaze evenly over the larger cake to cover the top and sides. Spread the glaze over just the top of the smaller cake. Arrange the candied orange slices around the side of the larger cake, just around the bottom edge. Brush the side of the smaller cake with your leftover orange syrup. Place the smaller cake on top of the larger cake. Mix some of the gold luster dust with the rose spirit and using a paint brush splatter the cakes (artistically of course). Stand shards of your pulled praline up on top of the smaller cake. Stand back and admire your work…then enjoy.
Nutritional analysis per serving (32 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
Trending This Week