• 1 / 2 hours
  • Low

Orange cake and mulled wine

Ingredients (for 8/12 people)
For the dough
170 g of Organic Flour Type 00
20 g of bitter cocoa powder
200 ml of mulled wine at room temperature
100 g of 70% dark chocolate
3 medium eggs
160 g of soft butter at room temperature
150 g of orange marmalade (plus 180 g for filling)
12 g of baking powder for cakes
1 tablespoon of gingerbread spice (cinnamon, ginger, cloves, nutmeg powder)
For the finish
120 g of powdered sugar
40 g of bitter cocoa powder
80 g of mulled wine
50 g of 70% dark chocolate
Oranges in syrup
Sliced almonds
For the mulled wine
750 ml of red wine
120 g of sugar
1 orange
1 small apple
3 cinnamon sticks
2/3 star anise
4/6 cloves
Grated nutmeg to taste
First, prepare the mulled wine: wash the orange and remove the zests excluding the white part, then wash the apple and cut it into slices. Pour the wine into a saucepan then add the sugar, cinnamon, cloves, apple, orange peel and a pinch of nutmeg. Boil for at least 15 minutes then let it cool and strain it.
To prepare the dough, start by chopping the chocolate and melting it over very low heat. Stir, remove from the heat and once it has cooled, add the mulled wine and orange marmalade (blending it if it has very large pieces), then smooth with the help of a whisk.
Separately, beat the softened butter with the sugar until the mixture is light and fluffy. One at a time, add the eggs and the chocolate mixture while continuing to mix. Once all the ingredients are well blended, add the previously sifted flour, spices, baking powder and cocoa.
Once a homogeneous consistency is reached, pour the mixture into a greased and floured non-stick mold with an opening circle (diameter 18/20 cm), level it and cook at 150° in static mode for 70/80 minutes.
Once cooked, take the cake out of the oven and let it cool, then remove it from the mold and let it cool completely on a wire rack.
Once cold, cut it in half and stuff with orange marmalade.
At this point you can prepare the glaze: add cocoa, sugar and mulled wine in a saucepan and let it heat up, then remove from heat and add the chopped chocolate, stirring until a homogeneous mixture is obtained. Leave to cool slightly, glaze and decorate with oranges in syrup and lightly toasted almond slices.

In cooperation with Vaniglia Cooking

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login