Orange & Saffron Sponge with Dark Chocolate Ganache

Orange & Saffron Sponge with Dark Chocolate Ganache

By April 11, 2016

This simple, elegant cake brings together several luxurious flavours – saffron and orange make a beautiful pair, and are balanced by the richness and slight bitterness of the dark chocolate filling. The finishing touch is a sprinkling of edible gold dust over the top – optional of course, but the perfect thing to set off the deep golden colour of the saffron sponge.

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes

Ingredients

Instructions

  1. Preheat the oven to 190°C (180°C). Start by steeping the saffron in the milk – this can just sit there while you mix the rest of the cake. Simply pour the milk into a small saucepan, add the saffron threads, and warm over a low heat, moving the pan every now and then to swirl the saffron through the milk. Keep an eye on it and make sure it doesn’t boil – with such a small volume of liquid, it won’t take much heat.
  1. While the saffron steeps, get on with the rest of the cake. Crack the three eggs into a mixing bowl, add the butter, and beat together. Add the caster sugar and the Sugar and Crumbs Orange Zest Icing Sugar, beat again, and then repeat with the self-raising flour and baking powder.
  1. By now the saffron should have turned the milk a lovely butter yellow. Pour into the cake mix, straining out the saffron threads (you can discard these) and beat to combine.
  1. Grease two sandwich cake tins and line the bottoms with greaseproof paper. Divide the cake mix evenly between the two, spreading it out a bit, and bake in the preheated oven for 20 minutes.
  1. When the time’s up, a tester inserted into the middle of each cake should come out clean. Allow them to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
  1. When the cakes are completely cold, you can make the filling. Break up the chocolate and place in a microwaveable bowl with the cream. Microwave in thirty second bursts, stirring each time, until you have a smooth, glossy mixture with no lumps. Leave it to cool until you have a nice thick spreading consistency. Then simply spread over the top of one cake and sandwich with the other one. Finish off with a grating of orange zest and a sprinkling of edible gold glitter.

Credits:Sal's Kitchen, for Sugar & Crumbs

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
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