Orange, Bourbon and Chocolate Tea Cake

Instructions

Make Tea Cake.

1. Grease the mould with butter, making sure that we reach all the hollows, and sprinkle with flour removing the excess. Set aside.
2. Preheat oven to 355ºF (180º C).
3. In a medium bowl, sift the flour together with the baking powder. Add the orange zest and set aside.
4. Mix the orange juice with the Bourbon and vanilla.
5. In the bowl of Kitchen Aid incorporate the butter, mix at medium speed with the help of the flat beater until you get a mixture aired, creamy and whitish.
6. Add the sugar, little by little, as we continue to mix. We will do it until we incorporate all the quantity.
7. Begin to add the eggs, we will do it one by one and mixing well after each addition until they are completely integrated.
8. Incorporate the dry ingredients alternating with the liquid ingredients, we will do it in 3 batches starting with the dry ones and ending with these too.
9. We must not over beat the mixture, this is very important to obtain a spongy result, mix only until the ingredients are integrated.
10. Pour the batter into the Bundt mould and tap gently on a work surface (with a kitchen towel underneath so as not to damage the worktop) in this way we avoid bubbles/gap inside and help the batter to settle.
11. Place in the oven in the second position starting at the bottom for 40-45 minutes. If the surface of the cake becomes very coloured during baking, we can cover it with aluminium foil. Before taking it out of the oven we will check that it is well cooked by pricking it with a toothpick, it must come out clean.
12. Remove from the oven and let it rest for 2-3 minutes in the mould. Then, unmould and let it cool completely on a rack.
13. Once it has cooled, wrap very well with plastic film and let it rest until the next day.

Make the chocolate and almond coating.

1. Chop the chocolate, set aside.
2. Pour the cream into a heat-resistant bowl and place in a water bath. Leave until it acquires temperature but without reaching boiling point. Remove from the heat.
3. Add the chocolate and mix with a whisk until completely homogenized.
4. Incorporate the toasted almonds, mix and transfer the chocolate to a jar.

Cover the Tea Cake.

1. Place the cake on a rack and, underneath it, place a tray to collect the excess chocolate.
2. Pour the chocolate over the sponge cake trying to cover the whole surface. Don't get overwhelmed or worry if the first batch isn't covered, that' s all right.
3. Collect the excess of chocolate from the tray, place again in a water bath so that it acquires a more fluid consistency and bathe the sponge cake again. In this step it is important not to entertain ourselves with other things to avoid that the first layer that we have made, begins to solidify and later different layers are appreciated.
4. Once we have bathed our sponge cake, put it in the fridge for 15-20 minutes to harden the coating.

Make cocoa Chantilly.

1. Pour heavy cream into freeze bowl and beat with an electric mixer into slow speed.
2. Once cream is becoming to form stiff peaks, add sugar little by little stirring the whole time. Increase speed gradually but without reaches high one. Ideally use medium speed.
3. Add the sifted cocoa powder and continue beating.
4. Before finish to beat the cream, add vanilla extract and beat until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.
5. Cover with plastic wrap and place in the fridge until used it.

Decorate the Tea Cake.

1. Put the chocolate Chantilly in a pipping bag with a Wilton 6B tip.
2. Decorate the way I show you in the video or using another technique you like better.
3. Place some orange wedges between the Chantilly and decorate again with the cream.
4. Put some slices of dehydrated blood orange (this is totally optional), edible gold paper and sprinkle with cocoa powder and edible gold dust.
5. Serve.
   

Notes

• Bourbon provides a spectacular taste and aroma. If you don't have it at home, you can replace it with Cointreau, whiskey or a similar liqueur.
• If you don't want to use liquor, you can just omit it and add more orange juice instead.
• Ideally, the chocolate layer should be thin, but this will not be difficult for you.
• The best way to coat the cake would be to completely immerse the cake in the chocolate. Since we do it at home, we can't make that amount of chocolate and we'll have to make it the way I tell you.
• Almond is usually sold raw. You can toast it in a frying pan or in the oven, as you prefer.
• Remember that to whip the Chantilly, cream and bowl must be previously cold.
• If you don't like cocoa powder you can make a coffee Chantilly by adding this powdered ingredient (very finely ground) instead or some melted chocolate.
• Ideally, Tea Cake should be consumed at room temperature. When the cake is cooled, the inside hardens. I therefore recommend that you decorate it just before serving.
• Preservation: We can keep it refrigerated in an airtight container for 7 days without the Chantilly. Before serving, it is ideal to temper it so that it acquires the appropriate texture.
  

Archivado en

• Almonds
• Bourbon
• Breakfast
• Christmas
• Milk Chocolate
• Orange