This is another must have Italian Christmas cake/bread. From the Abruzzo region, I love the orange and almond flavours here. A tender yet moist cake draped in dark chocolate. Traditionally the shape is a dome, however if you don’t have a dome tin simply use a ring or a bundt pan. I find this cake gets better with age - although it rarely lasts more than a day or two on the counter.
150 Grams White Sugar
190 Grams Almond Flour
165 Grams Golden Semolina
2 tsp Baking Powder
Pinch of Salt
150 Grams Unsalted Butter, Melted
5 Large Eggs, Separated
30ml Amaretto
1 tsp Almond Extract
Zest of 1 Large Orange
Juice of 1 Large Orange
Chocolate Ganache for Glazing
Preheat oven to 350
In a large bowl use a whisk to combine the sugar, almond flour, semolina, baking powder and salt. Whisk in the egg yolks, melted butter, amaretto, extract, zest and juice until smooth.
In the bowl of an electric mixer, whip the egg whites to medium peaks. Gently fold the whites into the batter.
Pour into to a greased dome tin or ring/bundt tin.
Bake for approximately 40-50 minutes. Check with a cake tester to ensure.
Allow to cool slightly before inverting on a serving tray.
For the topping - bring 250ml heavy cream to a simmer. Pour over 250 grams of finely chopped dark chocolate. Add in 1 Tbsp unsalted butter and 1 Tbsp white corn syrup.
Once the cake has cooled, pour the ganache over top. Decorate with candied oranges and bay leaves if you like.
