As many other places around Europe, London has seen in these days an unusual snowfall and temperature drop. While my Mediterranean self is longing for warmer springtime days, I also find that every place covered in white snow, gets incredibly charming. In the past months that I have been in maternity leave I have been walking A LOT around my neighbourhood and in the parks, and I decided to not give up on my daily walk neither under the snow storm. Needless to say, when I got home all I want was to have cake and tea. Tommi seemed to be napping well, so I put myself to bake.
This recipe is a little bit more involving that a one-bowl-mix-with-a-wooden-spoon-cake, but at the same time is pretty easy. And most probably you already have all the ingredients at home in your fridge and in your pantry.
It’s a twist from the classic quatre quarts, with few differences. For starter, I was really craving for a strong orange taste, so I added the the juice together with the zest of two blood oranges. Then, I decided to use instead of all purpose white flour some spelt flour that I bought last summer from a mill in the Isle of Wight. Finally, there is a dark chocolate ganache. This is optional, as the cake has enough flavour to stand on its own. I was just craving for some extra depth, warmth and calories to contrastare the snow and cold
Enjoy with some coffee, tea or maybe a homemade yogi tea. And if you can, keep a slice or two for tomorrow’s breakfast!
Serves few friends –Medium difficulty– Prep time 1h 10′
You will need:
- 3 eggs (yolks and whites separated)
- 250 gr spelt flour (or 190 all purpose white flour)
- 190 gr butter, melted
- 190 gr white sugar
- 2 oranges
- 1 teaspoon baking powder
- Pinch of salt
For the chocolate ganache
- 100 gr dark chocolate
- 100 gr double cream
- Preheat the oven at 180C and grease a baking tin;
- Separate the egg yolks from the whites, and beat the whites with half of the sugar until stiff;
- In the meanwhile, grate the zest and then squeeze the juice of two oranges;
- Beat the egg yolks with the remaining sugar until fluffy and pale, then add the orange juice and zest.
- Add the flour and the baking powder and mix again, then the melted butter;
- Finally, incorporate the egg whites.
- Place in the greased baking tin and bake for 35-40’, until a skewer put in the center of the cake comes out clean.
- Let the cake cool down and prepare the ganache.
- Cut the chocolate into pieces and warm up the cream on a low fire;
- Let the chocolate melt into the warm cream, then spread evenly on your cake;
- Let cool and enjoy!