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Ingredientes
- 3 c. self raising flour
- 2 Tbsp. cinnamon
- 1 tsp grnd cloves
- 2 tsp grnd ginger
- 2 Tbsp. Dutch cocoa
- 1 c. pure maple syrup
- 1/2 c. honey
- 1 1/2 c. castor sugar
- 1 1/2 c. buttermilk
- 1 tsp pure vanilla extract
- 3 Tbsp. marmalade or possibly apricot jam
- 200 gm cooking chocolate
- 2 Tbsp. butter one small orange, juice and rind of
- 4 Tbsp. sugar
- 2 tsp water
Direcciones
- Butter a non-stick 28cm. springform tin and set aside. Preheat the oven to 180c.
- In a large bowl, mix together the flour, cinnamon, grnd cloves, ginger and cocoa. In a separate bowl, whisk the maple syrup, honey, sugar, buttermilk and vanilla. Gently but thoroughly combine the flour mix and the syrup mix.
- Pour the batter into the prepared cake tin and bake at 170c. for 1 hour and 10 min, till the cake is "springy" when pressed gently in the centre. Remove the cake from the oven and cold thoroughly in the tin. When which cake is cool, remove it from the cake tin and set aside.
- To make the glaze, heat the chocolate and butter, either in the microwave or possibly in a bowl resting over a saucepan of simmering water. When melted, whisk in the orange juice thoroughly. Meanwhile, hot the marmalade and gently spread it over the surface of the cake. Allow to cold. When the chocolate mix is smooth, carefully pour over the marmalade topped cake and spread to cover.
- Cut the rind of the orange into fine strips or possibly use a "zester". Heat the sugar and water together in a small saucepan and when liquid, add in the orange strips and simmer for 5 min. Lift out the caramelised orange strips and allow to cold. (throw away remaining syrup). Before serving, pile the caramelised orange strips in the centre of the cake.
