- For the cake:
- 3 medium eggs, at room temperature
- 170 g caster sugar
- 165 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 55 g unsalted butter, melted
- 70 g plain full-fat Greek yoghurt
- 1 large organic orange, washed, cut into chunks with rind and seeds removed (approx. 300 g)
- For the orange syrup:
- 1 tbsp orange zest
- 125 ml freshly squeezed orange juice
- 60 g caster sugar
- 2 tbsp orange liqueur (see tip)
- For the candied orange slices:
- 360 g caster sugar
- 425 ml water
- 1 organic orange, sliced into 0.25 mm thick slices
- For the mascarpone frosting:
- 250 g full-fat mascarpone
- 70 g icing sugar, sifted
- 1 tsp orange zest
- 75 ml double cream
- For the chocolate orange ganache:
- 100 g Lindt EXCELLENCE Orange Intense Dark Chocolate, chopped
- 125 ml double cream
- 2 tbsp honey
- To decorate:
- 100 g fresh blueberries
- 35 g chopped pistachios
- 100 g Lindt EXCELLENCE Orange Intense Dark Chocolate, sliced into diamonds
For the cake: Preheat oven to 180°C/ 160 °C Fan/Gas Mark 4. Grease and flour the bottom and sides of a 9-inch/23 cm springform tin; set aside.
Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
In a food processor, pulse the chopped orange until pureed; set aside.
Beat together the eggs and sugar until light, fluffy and pale yellow. Sift in half of the flour mixture and fold until combined. Gradually add the remaining flour, folding until combined.
Fold in pureed orange, followed by the yogurt and melted butter, until combined. Fold in the chopped chocolate.
Spoon into the prepared tin. Bake for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave to cool in the tin for 15 minutes. Run a knife around the rim and remove from the tin. Set onto a wire rack and leave to cool completely.
For the orange syrup: Stir together the orange juice, orange zest, sugar and orange liqueur (see tip). Leave to infuse for 10 to 15 minutes or until the sugar has dissolved. Brush the syrup all over cake and leave to cool completely.
For the Candied Orange Slices: Add the sugar and water into a medium saucepan set over a medium-high heat. Carefully bring to the boil. Cook for 1 to 2 minutes or until the sugar has dissolved.
Reduce the heat to medium. Add the orange slices and cook for a further 30 to 35 minutes or until the liquid has reduced to a thin syrup and the oranges are translucent. Reduce the heat to low and continue to cook the oranges, turning occasionally, until the syrup is thick and the orange slices are tender but still intact.
Carefully transfer to a baking sheet lined with greaseproof paper and leave to cool completely. Transfer to a rack and leave to dry for at least 3 to 4 hours.
For the mascarpone frosting: Beat the mascarpone, icing sugar and orange zest until light and fluffy. In another bowl, whisk the cream until stiff peaks start to form. Fold the whipped cream into the mascarpone mixture. Cover and chill until needed.
For the chocolate ganache: Put the chopped chocolate into a heatproof bowl; set aside. Pour the cream into a small saucepan set over a medium heat, stirring occasionally, until just simmering. Pour over the chopped chocolate. Leave to stand for 1 minute. Add the honey and whisk until melted and smooth. Leave to cool to room temperature – the mixture should be thick but pourable.
To assemble: Set the cake onto a flat plate. Spread the mascarpone frosting on top of the cake. Decorate with fresh blueberries, candied orange slices, pistachios and chocolate diamonds. Serve with the chocolate orange ganache.