Tag Archives: orange

White Chocolate, Orange and Cardamom Cake

Hello bakers! I’m back with a blog for you all! After a busy couple of months I haven’t posted since this mega Coconut and Lime Meringue Cake in February but I have still been very busy baking and have some lovely new recipes to share with you! Today’s recipe is a White Chocolate, Orange and Cardamom Bundt Cake. It is light, sweet and zesty and the addition of cardamom gives it a subtle spicy grown up flavour. I made it in a bundt tin as the cake itself is simple and using a bundt tin makes it still look special and is very effective. I glazed the cake with a white chocolate ganache and topped with pistachios and orange zest.

Cardamom cake


To make this cake you will need:

250g white chocolate (melted)
250g butter
260g caster sugar
zest and juice of 1 orange
15 cardamom pods (or 1tsp ground cardamom)
300g plain flour
2 tsp baking powder
4 large eggs
160ml natural yogurt

Start by preheating the oven to 160C and grease and flour a bundt tin.  Cream the butter and sugar together and then beat in the eggs one at a time and mix in the orange zest. Crush the cardamom pods open and use a pestle and mortar to crush the seeds inside so that you have approx 1tsp ground cardamom. Add the flour, cardamom and baking powder and fold into the batter. Now add the juice of an orange and the yogurt and fold in.

Cake mix

Finally add the melted white chocolate and fold into the batter. Pour the mixture into the greased cake tin and bake for approx 50 minutes or until a skew inserted into the cake comes out clean.

Bundt cake


Leave the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely. While the cake is cooling in the pan make an orange syrup to flavour the cake. You will need 100ml orange juice and 2tbsp sugar. Heat the orange juice and sugar in a pan until the sugar has dissolved. Use a skewer to make holes in the top of the cake and spoon the syrup over the cake.

Leave the cake to cool


Now to make the white chocolate ganache glaze. You will need 100ml double cream and 100g white chocolate, as well as pistachios and orange zest to finish.

Heat the cream gently in a pan, once almost boiling take off the heat and stir in the white chocolate until completely melted. Spoon the ganache over the top of  the cake and leave to drip over the sides. Sprinkle with pistachios and orange zest.

White chocolate orange and cardamom cake

Sliced cake


Enjoy and happy baking!

Lottie xx

Chocolate Orange Croissants

This was something new for me, croissants have been on my ‘to bake’ list for a long time but it is only very recently that I have got round to giving them a go. I am so glad I did, home made croissants are so much better than shop bought ones! I was so pleased with how they turned out. Even my sister, a  true croissant connoisseur said she loved them. They may take time, they aren’t something you can just whip up, but that time that you invest in them is really worth it. When you see them puff up and crisp up in the oven and the smell of freshly baked croissants fills your kitchen, trust me, you will be filled with a sense of pride. I treated my family to a bank holiday breakfast in the garden and baked them chocolate orange croissants and raspberry almond croissants served with fresh orange juice. The recipe here is for the chocolate orange croissants. For the basic croissant dough I used Paul Hollywood‘s recipe and technique from his book How to Bake, it worked very well. Once you can make the basic dough then you can jazz them up however you want!

Croissants galore


To make Chocolate Orange Croissants you will need:

500g strong white bread flour
10g salt
80g caster sugar
10g instant yeast
300ml water
300g cold unsalted butter
1 egg
200g dark chocolate
3 tsp orange extract
orange zest

Chocolate Orange Croissants


Put the flour, salt, sugar and yeast in a mixing bowl. Add the water and combine. Knead the dough for about 10 minutes until it is quite stiff. Put the dough in a bowl dusted with flour, cover with cling film and chill in the fridge for 1 hour.

Roll out the dough on a surface dusted with flour, to a rectangle approx 60cm by 20cm and 1cm thick. Use a rolling pin to flatten the butter out to cover a rectangle approx 40cm by 20cm (2/3rds of your croissant dough). Put the butter on top of the bottom 2/3rds of the dough. Fold the top of the dough over the butter. Cut off the rest of the butter you can see and put it on top of the folded dough. Now fold the bottom 1/3rd of dough up on top. Wrap lightly in cling film and leave the dough to chill in the fridge for 1 hour.

Flatten the butter


fold the dough


Take the dough out of the fridge and dust the work surface with flour. With the short end facing you roll the dough into a 60 by 20cm rectangle again. Fold the top third down and then the bottom 3rd up. Wrap loosely again and chill for another hour. Do this twice more: roll out, fold and chill for 1 hour.

Now leave the dough in the fridge overnight, you will find in the morning that it has puffed up and risen.

While your dough is chilling make the chocolate sticks for the filling. Melt the chocolate in a glass bowl over a pan of simmering water. Once melted add the orange extract. Add a little at a time until you get the strength of flavour you want. Spread the chocolate out onto a piece of greaseproof paper and leave to cool overnight. In the morning cut into sticks.


In the morning roll the dough out again on a floured surface, this time to a rectangle approx 40cm by 30cm, 7mm thick. Divide the dough in 2 lengthways and cut triangles from each strip with a 12cm wide base (approx 12 triangles in total).



Take a triangle, hold down the base and pull slightly on the point to lengthen it. Put 2 chocolate sticks at the base of the triangle and roll it up. Bend the ends of the croissant in slightly. Put the rolled croissants on baking trays lined with greaseproof paper and leave at room temp for 1-2 hours to rise.

add the chocolate

rolled dough

Brush the croissants with beaten egg and bake in a preheated oven at 200C for 15-20 minutes until golden brown. Now it is finally time to enjoy them! Serve with a sprinkle of orange zest and a glass of fresh orange!

Freshly baked croissants


Lottie xx


I have entered this into November’s Alpha Bakes Challenge – this month’s letter is O!

This is hosted by The More than Occassional Baker and Caroline Makes.

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Chocolate Orange Tiger Cake

Many of you will have seen/heard of/eaten/baked a zebra cake before but it is something that I only recently came across online and as soon as I saw it I knew I had to try it. This might have revolutionised my marble cake baking, no more dolloping in the pan and giving it a quick swirl, by putting the cake mix into the pan in a specific way you can create such a beautiful stripy pattern! Amazing! This is normally done with chocolate and vanilla cake to give a black and white zebra appearance. Lorraine Pascal called hers a ‘Crouching Tiger, Hidden Zebra Cake’ but I decided to go all the way to making mine look like a tiger cake, it isn’t fair for zebras to get all the fame in this marble cake. I used orange food colouring and flavoured my cake with orange to create a chocolate orange, black and orange stripy tiger cake. I hope you like it. If you too are new to this method of cake marbling then I suggest you get a mixing bowl out right now and give it a go.

Tiger cake


To make this cake you will need:

Chocolate cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1/2 tsp vanilla extract
220g self raising flour
1/2 tsp baking powder
30g cocoa powder

Orange cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1 to 2 tsp orange extract
finely grated zest of 1/2 an orange
250g self raising flour
1/2 tsp baking powder
orange food colouring (I used sugarflair paste in tangerine)

Sliced tiger cake

Preheat the oven to 180C and grease and line an 8 inch cake tin. You will need 2 mixing bowls, one for the chocolate cake, one for the orange. Start with the chocolate cake. Mix together the eggs, sugar, milk, oil and vanilla until combined. Add the flour, baking powder and sieved cocoa powder and stir in. Now make the orange cake, mix together the eggs, sugar, milk, oil and orange extract in another bowl. Add the flour and baking powder to this and mix in. Add the orange colour a bit at a time until you have the desired colour.

Now for the fun part….making the stripes!

You need to put a bit of orange and then a bit of chocolate mix into the pan alternately, pouring each bit on top the the last. So start with orange and pour or spoon 2 tablespoons of mix into the centre of the pan, straight away put 2 tablespoons of the chocolate mix on top of this, then 2 tablespoons of orange on top of this, then 2 tablespoons of chocolate on top of this and keep going. As you put each mix on it pushes the others out and they form rings around each other so you should have a cake mix in the pan that looks something like this (don’t worry if it isn’t neat, it doesn’t have to be exact, as you can see mine isn’t!):

Tiger cake mix

Bake in the preheated oven at 180C for about 1 hour or until a skewer inserted into the centre comes out clean.

If you want to ice the cake then you need to level off the top. Once the cake is baked leave it to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Once it is cool slice of the top to create a nice, flat level surface. This also gives you a chance to see the rings inside!

Tiger cake inside


To ice mine I used a whipped chocolate ganache. Gently heat 300ml double cream in a saucepan and break 200g dark chocolate into it. Keep stirring until all the chocolate is melted. Leave the ganache in the fridge to set for a pit. Once it is cold take it out of the fridge and use and electric whisk to whip the cream. Spread the ganache evenly over the cake and finish with a dusting of cocoa powder. Now it will be a surprise for your guests when you slice into the cake!

Iced cake

Slices of tiger cake

Enjoy! I think that by using a more liquid cake mix you could create even narrower stripes and an even prettier cake, I might have a go.

Lottie xx


I have entered this into November’s Alpha Bakes Challenge – letter O!

This is hosted by The Occassional Baker and Caroline Makes.

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Orange Kugelhopf Cake

Orange Kugelhopf Cake

Today I took a trip to Winter Wonderland in Hyde Park, it is becoming a bit of a traditional Christmas trip. Although it was exceptionally busy today I still do love German markets, although I am yet to actually go to Germany visit one. Maybe one day. I love the atmosphere and the smells and all the lovely things on offer. German baking always looks delicious, not quite as refined as French, but delicious none the less.  This cake is a German cake, it is called a Kugelhopf cake, also known as a Gugelhopf cake or a Bundt cake might be a term you are more familiar with. The cake is lovely and moist and its delicious orange flavour makes it a perfect cake for this time of year. Orange is such a lovely Christmassy smell and after my trip to Winter Wonderland today I am certainly starting to feel a lot more Christmassy!


For this cake you will need:

225 g butter, softened
225g caster sugar
4 eggs (separated)
425g plain flour
3 tsp baking powder
pinch of salt
300ml fresh orange juice
1tsp grated orange zest


Start by greasing and flouring a kugelhopf/bundt/ring tin and preheating the oven to 180C.

Cream together the butter and sugar. Add the egg yolks one at a time and mix well after each addition.

In a separate bowl sieve together the flour, salt and baking powder. Fold these dry ingredients and the oranje juice alternately into the bustter and sugar mixture. Stir in the orange zest.

In another bowl whisk the egg whites to soft peaks and fold them into the mixture too.

Pour the cake mixture into the greased and floured tin and bake for about 50 minutes (until a skewer comes out clean).


Leave the cake to cool in the pan for 10 minutes and make a syrup to drench the cake in.

For the syrup:

200ml orange juice
200g granulated sugar

Bring the sugar and juice to the boil in a  saucepan until all the sugar has dissolved. Prick the top of the cake with a skewer and brush or pour half of the syrup over the cake. Leave it for another 10 minutes before turning out onto a wire rack. Brush/pour the rest of the syrup over the top of the cake.

If you are a chocolate fan then this cake is lovely finished with a drizzle of chocolate, if not then it is delicious as it is!




Lottie xx


Tags: BundtcakechocolatechristmasGermanKugelhopforangeWinter Wonderland



Chocolate Orange Macarons

We have been busy this week creating a ‘balcony garden’. Although our flat may lack a garden we do have a lovely little balcony which we have decided to turn into a mini garden. We have planted a mini herb garden, some tomato plants, broad beans, a strawberry plant and some sunflowers. Fingers crossed they all grow well despite the absolutely torrential rain. I have to admit I do get quite excited about growing fruit and vegetables. Last year it was chillies, tomatoes, courgettes and spring onions, I hope we do just as well this year! But anyway, back to baking, today is another Macaron post following my recent blog for my Cappuccino Macaron success. You can read that blog post here. I have to admit I am rather fond of Macarons since my first success in making them, although until this year I hadn’t actually tried one before! I think my new found love of macarons deserves a trip to Paris to try the very best…. maybe! This time we have chocolate orange macarons, these are one of my favourites of the flavours I have tried so far, chocolate and orange are just the perfect partners (great in cupcakes too)!

You will need:

175g icing sugar
125g ground almonds
3 large egg whites (approx 110g)
75g caster sugar

Follow all the steps on this page for making Cappuccino Macarons, the basic macaron recipe is the same it comes from Delicious Magazine and works well!

The only difference is before you mix the dry ingredients with the whisked egg whites, fold in 1tsp orange extract and orange food colouring. I used Tangerine Sugarflair Paste, remember a little goes a long way!

To make the chocolate ganache filling:

200ml double cream
200g dark chocolate
1tsp orange extract

Heat the cream gently in a saucepan until almost boiling. Take off the heat and break the chocolate into the cream. Stir until the chocolate is melted and you have a lovely glossy chocolate ganache. Leave it to cool (in the fridge if you want to speed things up) until it reaches a spreadable consistency.

I decorated my macarons simply using some orange food colouring paste with a little water, brushed over the surface of the macarons.

Spoon the ganache into a piping bag, snip of the end and pipe onto half of the macarons. Then sandwich with the other halves.

Have a go!

Lottie xx (follow me on twitter @lotts_louise to keep up to date with my blog!)

This is entered into We Should Cocoa hosted by Laura at  How to Cook Good Food, Choclette Chocolate Log Blog and Chele at The Chocolate Teapot. The theme this month is Almond!

Chocolate Orange Cupcakes

I got three amazing baking books for Christmas (Great British Bake Off, The Primrose Bakery Book, Mary Berry’s Baking Bible), as well as a porcelain tiered cake stand and a Proteam Ho1931 Cup Cake Stand. This meant one thing. Urgent cupcake baking was required. New Years Day for my family is like another mini Christmas day with family round for dinner. This provided the perfect excuse for me to make lots and lots of cupcakes. But they apparently went down so well that people even took more home with them, which meant sadly there were not many left over. The first lot of cupcakes I made were these, Chocolate Orange cupcakes, inspired by the Terry’s Chocolate Orange that is always in my stocking at Christmas.


The chocolate cupcake recipe is one from The Primrose Bakery Book. I adapted it to turn them into Chocolate Orange cupcakes.

For the Chocolate cupcakes (from the Cookies and Cream cupcake recipe in The Primrose Bakery Book):

115g dark chocolate
85g soft unsalted butter
175g soft brown sugar (I used caster sugar and it worked fine)
2 large eggs
185g plain flour
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
pinch of salt
250 ml semi skimmed milk
1tsp vanilla extract

Preheat the oven to 190C and line a muffin tray. This recipe makes about 16 cupcakes.

Melt the chocolate in a bowl over simmering water and leave to cool slightly. Meanwhile cream the butter and sugar together until smooth. Then add the egg yolks one at a time and beat well each time. Once both eggs have been added add the melted chocolate and beat well again.

Sift the flour, baking powder, bicarbonate of soda and salt into another bowl and mix together. Add the vanilla extract to the milk in a measuring jug.  Alternately add the flour and the milk to the butter mixture, adding a little bit each time, and beating well after each addition. In yet another bowl whisk the egg whites to stiff peaks and use a spatula to fold the egg whites into the batter.

Now spoon the mixture into the muffin cases. They should be about 2 thirds full. Bake for 20-25 minutes and leave them to cool slightly in the tray before leaving them to cool on a wire rack.


To turn them into chocolate orange cupcakes:

2tbsp caster sugar
juice of an orange

Heat the sugar and orange juice in a saucepan, stirring well until the sugar has disappeared. I used this little fruit juicer that I got at a market in Berlin last year. I thought it was pretty clever! You twist it into the orange (or lemon, or lime) and then just squeeze and pour the juice out. Easy! It even came with a little tiny dish to sit the fruit in in the fridge if you didn’t want all the juice.

Orange juicer

Screw in



While the cupcakes are still warm prick each one several times with a skewer and drizzle the syrup over all the cupcakes. It will soak into the cupcakes to give ribbons of orange running through.

[wpcol_1third id=”” class=”” style=””]Chocolate butter icing:

150g unsalted butter, softened
400g icing sugar
1tbsp milk
finely grated zest of an orange
2tbsp orange juice
2 or 3 tbsp cocoa powder[/wpcol_1third] [wpcol_1third id=”” class=”” style=””]
[/wpcol_1third] [wpcol_1third_end id=”” class=”” style=””]

Beat the butter until it is soft. I find that the more you whip it the lighter your butter icing will be. Gradually add the icing sugar and keep beating. Add a tbsp of milk to loosen the mixture if you need to. Beat in the cocoa powder. You can vary the amount depending on how chocolatey you like your icing. Make sure you seive both the icing sugar and cocoa powder to avoid any little lumps. Add the orange zest and orange juice. Put the butter icing into a piping bag and pipe onto your cupcakes or spread with a knife.

Iced cakes


 Finish off with some orange zest and grated chocolate!


With orange zest

With chocolate



Cakes on stand


Close up


Have a look at the Citrus Love blog hop!

Lottie xx

P.S Please follow me on twitter – @lotts_louise