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GSABO, recipe, hubs 2

Coffee and Orange Opera Cake

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Jaconde Sponge:

  • 3ea. Egg Whites
  • 30ml Castor Sugar
  • 100g Ground Almonds
  • 100g Icing Sugar
  • 3ea. Eggs
  • 70ml Flour
  • 30g Butter (Melted)
  • 10ml Coffee Essence

Syrup:

  • 250ml Orange Juice
  • 100ml Sugar

Buttercream:

  • 250g Butter
  • 1kg Icing Sugar
  • 50ml Orange Juice
  • 100ml Orange Rind
  • 100g Dark Chocolate Chips
  • 15ml Strong Coffee

Candied Orange:

  • 2ea. Oranges
  • 500ml Sugar
  • 500ml Water
  • 50ml Orange Juice

Ganache:

  • 200ml Cream
  • 200g Dark Chocolate

Cream:

  • 250ml Cream
  • 30ml Icing Sugar
  • 5ml Orange Rind
  • 5ml Strong Coffee

Preparation method

Jaconde Sponge:

  • Oven 180°
  • Line a Swiss roll tin.
  • Whisk egg whites until stiff.
  • Add sugar.
  • Whisk eggs and icing sugar, add coffee essence
  • Fold in almonds and flour.
  • Pour butter in mixture folding gently.
  • Bake 10 minutes.

Orange syrup:

  • Boil till slightly thick.

Buttercream:

  • Beat butter and sugar.
  • Add juice and rind and coffee
  • Fold in chocolate chips.

Candied Orange:

  • Thinly slice orange.
  • Simmer in 350ml water for 2 minutes. Remove.
  • Boil water sugar and juice.
  • Add oranges in single layer.
  • Simmer for 45 minutes.
  • Turn frequently.
  • Remove. Place on wire rack.

Chocolate Ganache:

  • Heat cream.
  • Stir in chopped chocolate.

Chantilly Cream:

  • Whip cream with sugar
  • Fold in rind and coffee