Spicedorangesachertorte
SERVES 12 // PREP+ COOKTIME2 HRS(PLUSCOOLING)Chocolateandorangeis a no-failcombination,butwe’vetaken
it up a notch with this aromatic twist on a time-honoured classic.200 gmdarkchocolate
(70%cocoa)
150 gmbutter,softened
8 eggs
150 gm(2/3cup)castersugar
110 gm(¾cup)plainflour
2 tspmixedspice
85 gm(¼cup)orange
marmalade,warmed
CHOCOLATEGLAZE
300 gmdarkchocolate
(70%cocoa),
coarselychopped
300 ml pouring cream1 Preheatovento180°C.
Greasea 20cmspringform
tinandlinebaseandside
withbakingpaper(seenote).
2 Placechocolateandbutter
ina heatproofbowlover
a saucepanofsimmering
water(donotletthewater
touchthebaseofthebowl)
andstiruntilmeltedandsmooth
(3minutes).Coolslightly.
3 Whiskeggsandsugarin
a largebowlofanelectric
mixeruntiltripledinvolume
(8minutes).Siftoverflour
andspiceandgentlyfold
witha whisktocombine.
4 Transferchocolatemixture
toa largebowl.Foldinegg
mixtureintwobatches,then
pourmixtureintotinand
smooth the surface.5 Bakecakeuntila skewer
insertedintothecentrecomes
outclean(50minutes).Stand
cakeintinfor 20 minutes
beforetransferring,top-side
up,toa wireracktocool.
6 Forthechocolateglaze,
placechocolateina heatproof
bowl.Placecreamina small
saucepanandbringtotheboil.
Pourhotcreamoverchocolate
andstiruntilsmooth.
7 Trimtopofcaketolevel.
Cuta roundofbakingpaper
slightlylargerthanthecake
andplaceona wirerack.Turn
cakeupside-downontothe
bakingpaper.Cutcakein
halfhorizontally,spreadbase
layerwithwarmedmarmalade
thentopwithremainingcake
layer.Placecakeona rack
overa tray,thenpourglaze
over,usinga paletteknife
tospreadglazeevenly.
NoteIf youcan,lockinthe
baseofyourspringformtin
upside-down,sothebaseis
level.Thiswillmakeit easier
to slide the cake off the base.➤Pineapple&cardamomtarteTatin
SERVES6 // PREP+ COOKTIME1 HR(PLUSCOOLING,CHILLING,STANDING)Oneofthebenefitsofupside-downcakesandtartsis that,
becausethefruitsitsonthebasewheretheheatis highest,
thesugaryjuicescaramelise,addinga wonderfuldepthof
flavour.Usea cast-ironfryingpanforthisrecipe.1 mediumripepineapple
(1.25kg)
90 gmbutter,coarselychopped
165 gm(¾cupfirmlypacked)
brownsugar
½ tspgroundcinnamon
½ tspgroundginger
¼ tspgroundcardamom
Pinchgroundcloves
Whippedcreamor
ice-cream,toserve
PASTRY
225 gm(1½cups)plainflour
1½ tbspcastersugar
125 gmchilledunsalted
butter,coarselychopped
1 egg,lightlywhisked
1 tbsp iced water1 Forthepastry,processflour,
sugarandbutteruntilmixture
is crumbly.Addeggandwater,
processinguntillargeclumps
starttoform.Turnoutontoa
lightlyflouredsurfaceandform
intoa disc.Wrapinplasticwrap
andrefrigeratefor 30 minutes.
2 Preheatovento200°C.Line
a 26cmheavy-basedovenproof
fryingpanwithbakingpaper.
3 Trimtopandbasefrom
pineappleandremoveskin.
Cutpineappleinto5mm-thick
slices.Usinga pastrycutter,
cutcentrecorefromeachslice.
4 Addbutter,sugarandspices
to a large frying pan overmediumheatandstiruntil
sugardissolves(2minutes).
Addhalfthepineappleslices,
bringtoa simmerandcook,
turning,untiljusttender
(3minutes).Usinga slotted
spoon,transferpineapple
toa trayandsetasideto
cool.Repeatwithremaining
pineapple.Reservesyrup.
5 Arrangepineappleslices,
slightlyoverlapping,inlined
ovenprooffryingpan.Add
pineapplejuicesleftonthe
traytoreservedsyrupinpan.
6 Rolloutpastryona lightly
flouredsurfacetoa 27cm
round,placeoverpineapple
andtuckintheedges.
7 Baketartuntilpastryis
goldenandcookedthrough
(25minutes).Leaveinpanfor
10 minutes.Carefullyinvert
tartontoa rimmedplatter
andpeelawayliningpaper.
8 Reheatreservedsyrup
mixtureinpanovermedium
heat,stirringuntilthickened
slightly(2minutes).Drizzleor
brushsyrupoverpineapple
andservetartimmediatelywith
whipped cream or ice-cream.We’vetakenitupa notch
withthisaromatictwiston
a time-honoured classic.90 GOURMET TRAVELLER