| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Australian |
Cakes |
1 |
Servings |
INGREDIENTS
| 185 |
g |
Unsalted butter |
| 2 |
ts |
Grated orange rind |
| 3/4 |
c |
Castor sugar |
| 3 |
|
Eggs |
| 100 |
g |
White chocolate melted in |
|
|
Double boiler or microwave |
|
|
(milk chocolate |
|
|
Works too) |
| 2 |
c |
S.r. flour |
| 3/4 |
c |
Water |
| 300 |
ml |
Thickened cream (that's 35% |
|
|
Fat for non-Australian |
|
|
Readers) |
| 1/4 |
c |
Icing sugar (not icing |
|
|
Mixture) |
| 1/2 |
c |
Ground hazelnuts (we used |
|
|
Toasted, flaked almonds |
|
|
Here) |
|
|
Filling: |
| 2 |
md |
Peaches, chopped (we used |
|
|
Canned ones) |
| 2 |
tb |
Peach liqueur |
| 300 |
ml |
Thickened cream |
| 1/4 |
c |
Icing sugar |
INSTRUCTIONS
Cake: Prepare deep 23cm round pan (grease and paper). Cream butter,
rind and sugar until light and fluffy. Add eggs one at a time,
beating well after each addition. Beat in cooled chocolate. Stir in
sifted flour and water in two batches. Spread into pan, cook at
160-180 cup (325-350 F) for about 11/2 hours (until skewer comes out
clean) Stand 5 min then turn out and cool
Assembly: Split cake into three layers, sandwich with filling. Whip
cream and icing sugar together until soft peaks form. Spread and
decorate cake with cream. Press hazelnuts onto side of cake.
Filling: Combine peaches and liqueur in bowl for 30 min. Whip cream
and icing sugar until soft peaks form. Fold in peach mixture.
Cake:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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