Cinnamon & Orange Cake
Cinnamon & Orange Cake
Rated 5.0 stars by 1 users
Category
desserts
Cuisine
desserts
Servings
4-5
Prep Time
20 minutes
Cook Time
15-20 minutes
Celebrate the warmth of Ramadan with a cake that embodies the spirit of the season—rich, aromatic, and indulgent. The deep caramel notes of Callebaut Gold chocolate blend beautifully with the zesty brightness of Capfruit orange zest, while cinnamon and toasted hazelnuts add warmth and texture. This cake is the perfect way to end Iftar on a sweet note, pairing beautifully with Arabic coffee or tea. A true treat for sharing with loved ones during this special time!
Author:Callebaut, Belgium
Ingredients
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4 whole eggs
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135g sugar
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130g grapeseed oil
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150g unsweetened condensed milk
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40g powdered milk
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300g Flour
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20g baking powder
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0.5g salt
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6g cinnamon
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50g candied orange
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10g Cap fruit Orange Frozen Fruit'Zest - 500gr Tub
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350g Callebaut GOLD Specialty Chocolate 30.4%, Coins
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120g Even Fresh UHT Cooking Cream 15% Fat - 1L Box
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5g cinnamon
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5g Cap fruit Orange Frozen Fruit'Zest - 500gr Tub
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5g invert sugar
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250g Callebaut GOLD Specialty Chocolate 30.4%, Coins
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30g vegetable oil
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100g chopped hazelnuts
Cake
Callebaut Gold Chocolate Ganache
Callebaut GOLD Chocolate Glaze
Directions
Cake
Preheat the oven to 170°C (340°F).
In a large mixing bowl, beat the eggs with the sugar until the mixture becomes foamy.
Add the grape seed oil and unsweetened condensed milk, mix well.
In another bowl, mix the flour, powdered milk, baking powder, salt, and cinnamon. Gradually add this mixture to the liquid mixture while continuing to stir.
Add the cinnamon, candied oranges, and orange zest. Mix until you get a homogeneous batter. Pour the batter into the prepared cake pan.
Bake in the preheated oven for about 10 to 12 minutes or until a toothpick inserted into the center and it comes out clean. Allow the cake to cool in the pan for a few minutes, then prepare the ganache.
Callebaut Gold Chocolate Ganache
In a saucepan, heat the cream over medium heat until it's warm, but do not bring it to a boil.
Add the orange zest, and invert sugar to the heated cream. Stir well to infuse the Flavors.
Bring the mixture to a boil, then immediately remove it from the heat.
Pour the hot mixture over the chopped Gold chocolate. Let it sit for a minute to allow the chocolate to melt.
Gently stir the mixture with a food processor until the chocolate is completely melted into the cream. Let the ganache cool to room temperature. After piping it on the cake, place it in the refrigerator to allow the ganache to Firm up
Callebaut GOLD Chocolate Glaze
Melt the Callebaut GOLD Specialty Chocolate. Once the chocolate is completely melted, add the oil and chopped hazelnuts.
Mix until smooth and shiny. Let the glaze cool slightly to thicken, but still easy to pour. Pour the glaze evenly over the top of the cake.
Optionally decorate with additional chopped hazelnuts. Let the glaze harden at room temperature or in the refrigerator
