Orange Almond Chocolate Gateau “You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress.
Jeanne Ray

Orange Almond Chocolate Gateau, actually as delicious as cake can get. These are flavours that really gel well together, bring out the best in each other, and are quite easily available. Simplicity is the best and this is a fine example of just that. I don’t bake layered cakes very often now. More often than never it’s a birthday in the family that spurs me into action. This was the case here too.Orange Almond Chocolate Gateau It was my birthday a couple of weeks ago and even though I wanted to bake a coffee something {like I always do}, I was at my laziest best. As a last minute thought, I whipped together these Ginger Jaggery Wholewheat Tea Cakes and have to say that they were quite the best wholegrain cakes I have made. What made them great was the combination of flavours. They screamed comfort, the spices painting the air. Orange was a great addition there. Here as well….

Orange Almond Chocolate Gateau Oranges of all sorts are falling off carts that line the city roads, the local hybrid, keenu, one of the best. The odd cartloads filled with local farm fruit are also making an appearance . Less glossy than their city cousins, yet they are tangy and juicy. I bought some the other day, the local or ‘desi’ variety. I also had keenu in the fridge, glossy, juicy and very rind worthy! And then, last but not the least, the little kumquats. That’s a lot of citrus these days, so citrus is the cake was a given.KumquatsThe other flavours just fell into place as I normally do sponges on the go. Any flavour that comes to mind {often coffee}, or then a seasonal flavour that I can use. I was thinking cinnamon or pie spice but the cartloads of oranges changed my mind. Almond meal of course because I love the flavour so and it pairs really well with almond. And finally dark chocolate ganache for the frosting, since it’s the easiest way to go when you have no time {and are as badly organised as I am}.

Orange Almond Chocolate Gateau The only brainwave I caught was to add orange flavour to the ganache and it tied up the flavours beautifully. Talk about good luck! You could use orange zest as I did, or maybe an orange liqueur like Cointreau if so inclined. I dare say that a kumquat liqueur might work some magic in there too, truly making it a sinful dessert cake. Try it; you’ll love it!

Orange Almond Chocolate Gateau I also shot a step by step of sorts using the ASUS ZenFone2 Laser that was sent to me to review since I love food photography, and it boasts of great camera specs. Well, I put it to test while baking & assembling the Orange Almond Chocolate Gateau and was pleasantly surprised with how well it captured the process. Here’s a step-by-step {well almost}, as I threw the cake together at supersonic speed. ASUS ZenFone2Laser + cakeYou can see how well it took images in low light as I began baking the sponge quite early in the morning when winter light is very low. The entire collage was shot with the ASUS ZenFone2 Laser which houses a 13MP primary camera with auto focus {really good}, and has wide view with LED flash. The good folk also sent me a ‘Lolliflash‘ which is a handy, sweet little accessory that improves the quality of low light photos.

Recipe: Orange Almond Chocolate Gateau your picture

Summary: The Orange Almond Chocolate Gateau combines the best of flavours, each complimenting the other beautifully. The gateau is moist, bursting with fresh flavour and quite indulgent. It’s a great party cake. Serves 8-10

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes

  • Almond Orange Sponge
  • 6 large eggs {or 7 medium}
  • 225g granulated sugar
  • Zest of 2 oranges
  • 1/2 tsp pure vanilla extract
  • 115g plain flour
  • 35g almond meal {or almonds}
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 15ml clarified butter
  • 4-5 drops almond extract
  • Orange syrup
  • Juice of 2 oranges
  • 25g sugar
  • 1/2 vanilla bean
  • Filling
  • 400ml cream
  • 50g sugar
  • Zest of 1 orange
  • Frosting/Ganache
  • 200ml low fat cream
  • 125g dark couverture
  • 1 tsp Cointreau or zest of 1 orange
  • Slivered almonds, orange slices for topping


  1. Almond Orange Sponge
  2. Preheat oven to 180C. Line 2 8″ loose bottom tins with parchment.
  3. Run the flour, almond meal, baking powder and salt in food processor to blend well, and loosen. Reserve.
  4. Place the clarified butter with almond extract in a heatproof bowl and heat in microwave for 30 seconds, until melted.
  5. Place the eggs and sugar in a large bowl. Beat with a hand beater for 7-9 minutes until tripled in volume and mousse like. Add the zest and vanilla extract, and beat again
  6. Fold in the plain flour mix in 4 lots, gently so that the beaten air is not released.
  7. Fold in the clarified butter blend.
  8. Divide the batter into prepared tins. Bake for approx 45 minutes until tester comes out clean, and light golden brown.
  9. Turn onto cooling racks, peel off parchment immediately  and leave to cool. Slice horizontally into 2 layers each.
  10. Orange syrup
  11. Place ingredients in heavy bottom small sauce pan. Simmer gently until sugar melts and syrup thickens slightly. Discard vanilla bean.
  12. Orange cream filling
  13. Place all ingredients in big bowl. Whip on high speed until medium high peaks form.
  14. Ganache
  15. Place chocolate and cream in heatproof bowl and heat for 1 minute in microwave {or melt over a double boiler}
  16. Assemble
  17. Sandwich the layers of the cake with the orange cream filling, painting each layer first with the orange syrup.
  18. Frost all over with the chocolate orange ganache, sprinkle slivered almonds over, and orange slices f desired.

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Also find me on The Rabid Baker, The Times of India

Flourless GF Mini Dark Chocolate Layered Cake 1000“When you celebrate, there is sure to be cake.”
Florence Ditlow

Flourless GF Mini Dark Chocolate Layered Cake … it was a cake that was meant to be a Swiss roll. As it often happens, there was a last minute change as it popped out. Wasn’t sure if it was malleable enough to roll, the dessert rings caught my glad eye. Before I knew it, I was stamping out circles to create the sweetest mini layered cake I have ever made!Flourless GF Mini Dark Chocolate Layered CakeSo if your skills at baking are minimal, if you are scared the sponge might crack up and laugh at you, if you are a sucker for punishment like me and insist that cakes must be dark chocolate and flourless, here’s the perfect answer. STAMP IT OUT! Being experimental at times can throw up the most amazing of options.

Flourless GF Mini Dark Chocolate Layered Cake Whoever said that dark chocolate is the only therapy you need, is a 100% spot on! This is the prefect little sweet treat, big enough for 3-4 servings, small enough to control temptation. Blink and it’s gone; but oh my, leaves you satiated with quite a happy feeling in the tummy.

Step by step Flourless GF Mini Dark Chocolate Layered Cake I also did a festive version of the cake, Chocolate Sparkler Cake {GF} for this months Diwali issue of Femina, with DIY steps and all. This version had rose petals and pistachios and was  great fun to put together. Flourless GF Mini Dark Chocolate Layered Cake for Diwali

Recipe: Flourless GF Mini Dark Chocolate Layered Cake
your picture

Summary: Deep, intense, chocolaty and sinful, this Flourless GF Mini Dark Chocolate Layered Cake makes for a creative and fun holiday bake.

Prep Time: 20 minutes
Total Time: 1 hour 30 minutes

  • Flourless Chocolate Cake
  • 130g dark chocolate
  • 2 tbsp orange juice or water
  • 4 eggs, separated
  • 1/3 cup brown sugar, divided
  • 1 tsp vanilla extract
  • Mousse filling and frosting
  • 100g dark chocolate
  • 200ml cream
  • 15g raw sugar {boora} or icing sugar
  • Garnish
  • Fresh mint leaves, seasonal fruit, cocoa powder


  1. Flourless Cake
  2. Preheat the oven to 180C. Line a jelly roll pan with parchment paper.
  3. Melt the chocolate with orange juice {or water} either over a double boiler, or in the microwave. Stir until smooth. Leave to cool.With an electric hand beater, beat the egg whites and 1 tbsp brown sugar in a large clean bowl until stiff peaks form. Reserve.
  4. Place egg yolks and remaining sugar with vanilla into a big bowl. With the same beaters, beat yolks until tripled and mousse like, 5-7 minutes.
  5. Drizzle in the melted chocolate and gently fold in, and then add 2 tbsp of beaten whites. Fold gently so that the beaten air is not released.
  6. Gently fold in 1/3rd of the egg whites, then another third, then the remaining whites.
  7. Turn batter into prepared pan. Bake at 180C for 18-20 minutes, until firm to touch.
  8. Take out of oven. Sift over 1 tbsp cocoa thick, and then swiftly yet gently turn the warm cake onto a sheet of parchment paper. Peel off lower parchment gently, and sift more cocoa over it.
  9. Allow to cool, and then cut into shapes. 3 X 4.5″ circles and 3 X 3″ circles. {use a cookie cutter, doughnut cutter, katori etc}
  10. Mousse filling and frosting
  11. This can be made first so that it chills while the cake is being made.
  12. Melt chocolate with 50g cream over a double boiler or in the microwave. Whisk until smooth. Cool completely.
  13. Whip remaining cream with icing sugar. Fold into chocolate mix gently. Leave to chill in the fridge. The mousse should be quite firm, yet spreadable.
  14. Assemble
  15. Place one 4.5″ circle in base of tin top with 1/2 layer of mousse filling, top with next layer, mousse filling, then third layer. Repeat for smaller circles.
  16. Place bigger stacked layer on serving platter and gently remove the ring mold using a sharp knife to free the sides. Use 2/3rd of the remaining mouse to frost the cake, and then top it gently with the smaller cake stack. Frost the smaller cake with remaining mousse and leave to chill for 30minutes.
  17. Chocolate Lace Collar
  18. Cut out parchment paper borders to fit around the base cake. Place the melted chocolate in a ziploc bag and snip off a corner. Doodle designs over the border and place flat in the fridge for 5 minutes until just set but malleable. When just about to set, place snugly around the cake, pressing into place ever so gently.
  19. Leave the cake in the fridge for about 15-20 minutes for the chocolate to harden, and then gently peel off the parchment.
  20. Sift the cake with a little cocoa powder. Garnish with sliced strawberries and fresh mint leaves.
  21. Refrigerate until ready to serve.

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Also find me on The Rabid Baker, The Times of India

Mishti Doi Eggless Baked Cheesecake Mishti Doi Eggless Baked Cheesecake. If you love mishti doi {sweetened set yogurt}, then you are going to love this too. We love mishti doi at home and there is always some in the fridge especially when the daughter is home for holidays. You could make it at home, but Mother Dairy does a splendid job with it, so why go the extra mile?

Mishti Doi Eggless Baked CheesecakeDahi or yogurt is considered auspicious in India, and you find it widely used around Durga Puja and Diwali. Sweetened yogurt, meetha dahi or mishto doi is a huge favourite across India and is traditionally set in earthen pots. Mishti Doi is also a very integral part of any Bengali festival and meal. CR Park, New Delhi Every time I buy mishti doi, I buy a few extra tubs hoping to find time to experiment. Each time they magically disappear from the fridge. This time I bought extras again and turned them into  muslin almost the minute I got home. With the weather changing and the holiday season here, I thought it might be nice to try something new, something festive.

An idea was playing in my head ever since I saw mention of the contest. It invites you to share your  #MishtiMoments centred around Durga Puja; all the sweet moments that you enjoy while celebrating it. You actually don’t need to have mishti doi necessarily in your image, but I was inspired to bake.

CalcuttaThe Mishti Doi Eggless Baked Cheesecake is a take on an eggless cheesecake I bake often. The recipe has two ingredients and is on the tip of my fingertips, so it was easy to experiment with. You must try it. It’s the easiest and most delicious cheesecake ever – eggless, no fuss and in many ways magical. I played around using the Mother Dairy Mishti Doi.Mishti Doi Eggless Baked Cheesecake I chose to keep the garnish light and festive. White chocolate with pistachio slivers and rose petals worked like a charm. The Mishti Doi Eggless Baked Cheesecake turned out darned delicious. Smooth, rich with deep earthy flavour. Just right for the festive season.rose petals The spirit of the puja has painted India alive with its vibrancy and energy. Individually share your images or videos here while enjoying the festival.

  • All you have to do is share with us the true spirit of Durga Puja
  • It maybe in a pandal, a traditional Durga puja meal, attending the pujo, the festivities, with friends, a family gathering or anything under the sun!
  • Just one condition – It has to be YOUR #MishtiMoment this Durga Puja

Recipe: Mishti Doi Eggless Baked Cheesecake

your picture

Summary: This is a recipe that just keeps getting better and better as it offers immense possibilities, and infinite combinations. Minimal ingredients, no fuss, single bowl and beautiful earthy, rich flavours make the recipe a winner. Eggless and vegetarian, be sure to make the Mishti Doi Eggless Baked Cheesecake this festive season.

Prep Time: 10 minutes {plus extra for draining the whey}
Total Time: 30 minutes

  • Mishti Doi Eggless Baked Cheesecake
  • 4 X 85g containers Mother Dairy Mishti Doi
  • 1 tin sweetened condensed milk
  • 200ml single cream
  • Topping
  • 50g white chocolate
  • 15g slivered pistachios
  • Handful organic rose petals


  1. Turn mishti doi into a muslin and hang for about an hour to remove the whey.
  2. Preheat the oven to 180C.
  3. Line a 7″ dessert ring {or loose bottomed tin} on the outside with aluminum foil bringing the edges up to ensure the filling doesn’t leak out. ace on a cookie tray.
  4. Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
  5. Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill  covered in baking tin overnight.
  6. De mold and place on cake stand/serving platter.
  7. Grate white chocolate over the top of the cake. Garnish with pistachio slivers and rose petals.

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Also find me on The Rabid Baker, The Times of India

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