Get ready to make this light and delicious orange cake dotted with chocolate. Listen to Dutch chef Geert Elzinga, from Sydney's Essen Restaurant & Beer Cafe, talk us through his recipe.
- 4 eggs
- 280 g caster sugar
- 2 oranges, finely zested and juiced (reserve juice for syrup)
- 100 ml cream, warmed slightly
- 70 g butter, melted
- 70 g dark choc chips
- 220 g plain flour
- 1¼ tsp baking powder
- sliced candied orange peel to serve
- 100 g caster sugar
- ¼ cup (60ml) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180°C. Grease and line the base and sides of a 22cm round cake tin.
Using an electric mixer, whisk the eggs, caster sugar and orange zest until pale and creamy and flows from the whisk in a ribbon (5 minutes). Add the warm cream, melted butter, most of the choc chips (keep some for decorating), then sift in the flour and baking powder. Fold together gently with a spatula until just combined, but until you no longer see any flour.
Pour the mix into a cake tin and bake for 10 minutes to seal the cake. After 10 minutes, open the door and release some of the heat. Lower the heat to 140˚C, close the door and bake for a further 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean.
Meanwhile, to make the syrup, strain the orange juice and place in a medium-sized saucepan with the sugar and water. Bring to boil over high heat, then reduce the heat to keep the syrup simmering until it starts to thicken (4 minutes). Remove from heat and set aside to cool.
Cool the cake for 5 minutes, then while still warm turn out, top up and sprinkle with remaining choc chips. Pour some of the syrup over and decorate with candied orange peel.
• This cake keeps exceptionally well in the refrigerator.
Photography by Alan Benson. Styling by Michelle Noerianto.