- 200 g caster sugar
- rind of 1 orange
- 200 g Butter, chopped, room temperature
- 4 eggs
- 200 g SR flour
- 1 tsp baking powder, ** SEE NOTE** leave out if using a smaller pan
- 2 tablespoons Milk
- 2 x 85 g orange jelly
- 100 g Boiling water
- 2 drops Orange Oil, *see note below*
- 100 g dark chocolate, broken into pieces
- 80 g cream
3h 45minPreparation 3h 0minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat the oven to 180°C.
Grease and line a 20-23cm springform pan.
Mill the orange rind and sugar 10secs/sp9, or until fine. Scrape.
Add the butter 30secs/sp4. Scrape and repeat.
Add the eggs through the MC hole, 1 at a time 1min/sp4 or until all combined. Don't worry if the mixture curdles.
Add the remaining ingredients 1minute/sp4/ Scrape and combine again 20secs/sp4.
Bake 45-60 mins or until cooked when tested. This will depend on the size of the pan you use.
Leave in the pan to cool. If your cake has risen to a high dome, you may want to temporarily remove it (once cooled) from the pan and cut a level slice off. Replace the cake into the pan. (Don't worry...you can ice this leftover piece and have a whole new cake...!
Carefully remove the set jelly circle from the pan and place on the flat side of the cake. It will be very sticky but firm.
Carefully spoon the slightly cooled ganache over the top of the cake.
Place into the fridge to set before removing from the pan to serve.
Prepare a smaller pan for the jelly.
I used a small springform with the base lined with baking paper.
Lightly spray the sides of the pan with non-stick spray.
Combine all the ingredients 3mins/100°C/sp3, or until the sugar and gelatine has fully dissolved.
Pour the mixture into a prepared pan and place on a plate (it may leak a little, but not much)
Set in the fridge for about 2 hours or until fully set.
Unmould by running a hot knife around the edges and then opening the sides of the springform.
Grate chocolate 10secs/sp8. Scrape.
Add the cream 2mins/50°C/sp3.
Important: Allow the mixture to cool slightly before spreading over the cake.
How to: Base
** Use the baking powder if you are using the larger size pan.It will give it enough lift to be the right height. If you go for a smaller pan, leave it out**
*Jelly filling* There has been controversy regarding the use of essential oils in the USA, including Doterra. Use at your own discretion.*
A delicious addition to any afternoon tea, or for nice twist to an old favourite for Christmas.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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