The Great Australian Bake Off

This beautiful Opera cake will impress guests at your next summer gathering.


  • Biscuit joconde

  • 250g sifted icing sugar

  • 250g sifted ground almonds

  • 80g sifted plain flour

  • 325g eggs – 6 to 8 eggs – whole

  • 60g melted unsalted butter

  • A dash organic vanilla bean paste

  • 200g egg whites (6 to 8 eggs)

  • 60g caster sugar

  • Pinch cream of tartar

  • Sugar syrup

  • 1 cup caster sugar

  • 1 cup water

  • Divide into 2 and add to each the below

  • Plus

  • 1 shot hot espresso coffee

  • 2 tablespoons cognac

  • 1 tablespoon crushed roasted wattle seeds – boil in a small amount of water – sieve seeds out and use the liquid left behind.

  • Dark chocolate ganache

  • 300mls thickened cream

  • 250g dark chocolate

  • 25g unsalted room temp butter

  • Crème au beurre

  • 300g caster sugar

  • 90ml water

  • 180g of egg yolks (approx 9)

  • 600g room temp unsalted butter in little pieces

  • Plus

  • 100+g of roasted macadamia nuts

  • Espresso extract – 5 to 8 drops to taste.

  • Chocolate mirror glaze

  • 4 large sheets of gelatin – 10g

  • 125ml water

  • 225g caster sugar

  • 150g dark chocolate

  • 30g good quality dark cocoa

  • 65g thick cream

  • Chocolate decorations

  • 300g dark chocolate

  • Hand full roasted and chopped macadamia nuts

  • A few roasted coffee beans

  • Left over crème and pureed macadamia nut


  • 1.

    For the joconde, oven at 200°C – super hot for a fast rise! Mixing bowl – sift in 250g sifted icing sugar, 250g sifted ground almonds and 80g sifted plain flour – add in 325g of eggs – 6 to 8 eggs – whole and dash of vanilla – and mix until light – 10 minutes. Slowly add in 60g melted unsalted butter. 200g egg whites (6 to 8 eggs) in the mixer whisk up – add in cream of tartar and 60g of caster sugar. Fold into other mixture using law of 3rds. Spread onto pre-lined baking trays and bake for 10 to 12 minutes; watch them like a hawk!!!

  • 2.

    For the ganache, in a microwave bowl with 300mls of thickened cream, 250g of dark chocolate, 25g of unsalted room temp butter – heat to combine and set aside for later.

  • 3.

    For the crème au beurre, 300g caster sugar and 90 ml of water in a pan – heat to 121 degrees. Mixer bowl with 180g of egg yolks (approx 9) – start to whisk and slowly add in the sugar syrup then turn up the gauge to beat for approx 10 minutes. When cooling, slowly start to add in the 600g of butter. Whisk to combine. Divide into 2 portions - puree the roasted macadamia nuts – and add to 1 portion. Reserve some puree for decoration. Espresso extract in the second portion.

  • 4.

    For the chocolate mirror glaze, 4 large sheets of gelatin into water to soften. 125ml of water and 225g of caster sugar in a pot and bring to 104°C. Whisk in 150g of dark chocolate and 30g of good quality dark cocoa. Whisk in 65g of heavy cream. When mixture reaches 60 degrees – whisk in drained off gelatin. Sieve the entire mixture. When it reaches 29 degrees it’s ready to pour over cake.

  • 5.

    For the decoration, temper chocolate to 45°C – bring down to 29°C then back to 31°C to use. Decorate at will!!!

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 361kj
  • Fat Total 24g
  • Saturated Fat 13g
  • Protein 4g
  • Carbohydrate 35g
  • Sugar 31g
  • Sodium 28mg

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.

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