Chocolate Orange Almond Gateau

Chocolate Orange Almond Gateau


(10 votes) 4 10

I'm submitting this cake for Recipe4Living 5th Birthday Recipe Contest. The Chocolate Orange Almond Gateau is wonderful and moist, with a beautiful balance of flavors. Orange, almond and chocolate hang in delicate harmony, each complementing the other- no overpowering flavors here. Even the basic sponge is a nice one to keep in your recipe folder as a base for layer cakes.

Shared by
India {Have a US address too}

Time needed

1.5 hour preparation + 45 min cooking

Serving Size / Yield

15-18 servings


  • Orange Sponge:
  • (I doubled the following recipe for 2 X 10" sponges)
  • 1 1/4 C. plain flour
  • 1/8 C. cornflour
  • 1 1/4 C. powdered sugar
  • pinch of salt
  • 2 tsp. baking powder
  • 3 lg. eggs, separated
  • 5 Tbs. oil (I use sunflower oil)
  • 5 Tbs. water
  • rind of 1 orange (I use kinnow, a mandarin orange/citrus hybrid, like a satsuma)
  • 1 Tbs. orange/kinnow juice
  • 1 tsp. orange extract
  • Ganache:
  • 3/4 C. low fat cream
  • 8 oz. dark chocolate
  • Almond Nut Whipped Cream Filling:
  • 2 1/2 C. low fat cream, chilled
  • 4 Tbs. almond meal
  • 4 Tbs. powdered sugar (increase if required)
  • Syrup:
  • 1/2 C. sugar
  • 1/8 C. water
  • 1/2 tsp. orange extract
  • small stick cinnamon

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For Orange Sponge:
Preheat the oven to 375 degrees. Line two 10-inch springform tins; grease. (The original recipe uses two 8-inch sandwich tins for one three-egg cake. I made two three-egg cakes, each cake in a 10" tin) Sift the cornflour, plain flour, baking powder, salt, and powdered sugar into a mixing bowl. Beat the egg whites until they stand in soft peaks. Keep aside. With a whisk, lightly mix the oil, water, yolks, juice, rind, and extract together. Stir into the dry ingredients. Beat with an electric beater on low speed until smooth. Carefully fold the beaten whites into the yolk mixture. Turn into two lined tins and bake for about 45 minutes until well risen and golden brown. Check if it is done with a wooden pick. (You can slide a sheet of foil lightly over the top if it begins to brown too fast.) Leave in tin for 10 minutes, then turn out and cool completely on rack. Once cool, cut into 2 layers each.

For Ganache:
Place the cream and half the dark chocolate in a pan over low heat and stir until the chocolate has melted. Put the remaining chocolate in a bowl and pour the melted cream and chocolate mixture over it.  Stir until all the chocolate has melted and is glossy. Reserve. (It will continue to thicken as it stands.)

For Almond Nut Whipped Cream Filling:
Whip all ingredients together till thick and hold peaks. Adjust sugar if required. 

For Syrup:
Simmer till the sugar has dissolved, and cool completely. (I usually keep a thick syrup in a jar in the fridge, sieved leftover syrup from poaching pears in.)

Brush the cake with the cooled syrup and sandwich with the almond nut whipped cream. Frost the sides and top of the cake with the ganache. Decorate the top with grated chocolate shavings, etc. Top with a few slices of candied tangerines. Stick some toasted slivered almonds into the sides.  Chill well for the flavors to mature. In winter, keep out at room temperature for 30 minutes before serving. In warm weather, serve straight out of the fridge.

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