Munch Upon a Time is throwing a giveaway this coming March 2010 to welcome the spring season.
All what you have to do is to comment and send your recipes through Munch Upon a Time comment box.
There will be 2 winners for “best recipe” and “best comment”. The winners will be chosen by Ghassan (see his photo on the left pane 
).
Prize: Moleskine Passions Journals (http://bit.ly/b91B7r)
How Many Winners: 2 winners
End Date: 21/03/2010
Delivery Date: 30/03/2010
Can Be Won: Worldwide
Prize From: Munch Upon a Time (http://ghassandeeb.com)
Don’t miss those lovely Journals and as always have a nice easy day .
Fontsforweb.com - free web fonts download. See this Wordpress fonts plugin
I’ve already told you my opinion of the nutella sandwich but I’ll try to think of other good comments
Almond-Orange Sponge with Chocolate Ganache Icing
Sponge
Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
Greased lined 7-8″tin; A springform cake tin is always better.
Eggs – 5 (250gms)
Almonds – 100gms (grind in dry grinder with skin; be careful it doesnt get pasty)
Flour – 2 tbs ( almonds + flour= half the weight of the eggs i.e. 125gms )
Baking powder – 1tsp
Salt – 1 pinch
Powdered sugar – 100gms ( less than half the weight of the eggs)
Vanilla Essence – 1 tsp
Orange Extract – 1 tsp
Orange Rind – 1 tsp
Method:
- Sift the flour + baking powder + salt + ground almonds 3 times.
- Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
- Add vanilla essence + orange extract + orange rind and beat for 1 min. (Can add some orange food colour to the batter for contrast)
- Gently fold in the sifted flour; mix lightly so that air doesnt escape.
- Turn gently into tin and bake for 30-35mins till done.
- Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
Ganache:
-Put 200ml whipping cream ( 20-30 % fat content) in pan with 150 gms dark choc. Heat over low heat, stirring constantly, till chocolate melts. Remove from heat and stir vigorously with hand with 1 tsp vanilla ess to make smooth and remove any lumps.
- Add sugar if required. Leave to cool.
Filling :
Whip 200ml whipping cream (35%fat) with 2 tbs pwdrd sugar +1/2 tsp orange extract until thick and holds peaks.
And finally……..(phew)
Sandwich the cake with cream. Put ganache icing over top and sides. Fill some ganache in piping bag and pipe rossettes etc. Finish with chocolate flakes, scrolls, leaves etc. Chill well before serving. It enhances the flavours through the cake.