LIZBETH’S MANDARIN-ORANGE OPERA CAKE

A joconde sponge is a decorative almond-flavoured sponge cake consisting of several layers. Opéra gâteau is an elaborate version, possibly named after the Opéra Café opposite the old opera house in Paris, where it was served. Their version is topped with raspberries, and has rich creamy fillings.

This recipe was inspired by Mary Berry’s fancy cake challenge on the TV programme The Great British Bake-off. Having seen the various participants enter into the spirit of this marvellous creation – and fail or succeed with it – I decided to try my hand myself. After two attempts I was almost there.

My own variation on this theme utilises the well-known flavours of citrus (orange/mandarin) and dark chocolate.

Equipment: A large flat roasting pan, greased and lined with fine, non-stick baking parchment
Oven on to 220°C

Ingredients
1. For the Cointreau syrup
100g caster sugar & 200 ml water
3 T Cointreau

2. For the chocolate ganache
100ml double cream + 100ml dark chocolate, broken into small pieces + 1 T Cointreau

3. For the joconde sponge
3 free-range eggs whites
15g caster sugar
100g ground almonds (if ground yourself, from slivered almonds, leave in the food processor)
100g icing sugar
3 whole eggs
30g plain four, sifted
30g unsalted butter, melted

4. For the orange butter icing
35g icing sugar + 1 T mandarin juice + grated rind of ½ an orange
110g unsalted butter, cubed and softened

5. To decorate
small tinned mandarin segments; reserve a little of the juice
3 T marmalade, heated

Preparation
1. For the kirsch syrup
Put the sugar into a small pot and add 200ml water. Dissolve the sugar on medium heat. Bring to the boil and simmer until the syrup has reduced by half. Remove from the heat, add the Cointreau, stir and leave to cool completely.

2. For the chocolate ganache
Place the cream in a small pot and heat until just bubbling.
Remove from heat and add the chocolate. Stir until all the chocolate has melted and the mixture is smooth and glossy.
Pour into a bowl and leave to cool and set.

3. For the joconde sponge
Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl.
Add the caster sugar, one teaspoon at a time, whisking between each addition, to make a glossy meringue. Cover with cling film and set aside.

Don’t take too long with the next stage or the meringue starts to go soft!
4. Place the ground almonds and icing sugar into the food processor and add the whole eggs. Whisk until doubled in volume.
Gently fold in the flour, then the meringue – in three separate batches.
Pour the melted butter down the side of the bowl and fold in, until incorporated.
Tip the mixture into the prepared tin and level the surface with a palette knife, or tilt the pan this way and that until the surface is levelled out.
Bake for 7 minutes, or until pale golden-brown and springy to the touch.

5. Place a sheet of baking parchment onto a table/counter and turn the cake, while still warm, out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely.

6. For the orange butter icing
Beat together the icing sugar, grated orange rind, soft butter and mandarin juice to form a soft icing.

To assemble
1. Slice the cooled joconde sponge into four equal rectangles
2. Place one of the sponges on a paper doily on a cake board and brush with the Cointreau syrup.
3. Spread over half of the chocolate ganache.
4. Top with another sponge and brush with the Cointreau syrup.
5. Spread over half of the orange butter icing.
6. Top with a third sponge and brush with more of the Cointreau syrup.
7. Spread over the other half of the chocolate ganache.
8. Top with the final sponge and brush with the remaining Cointreau syrup.
9. Spread with the remaining orange butter icing.
10. Arrange the mandarins on the top in two rows and brush over the heated marmalade to glaze.
11. Sprinkle over the remaining grated orange rind
12. Refrigerate the cake for two hours to set the layers and make it easier to trim.
13. Trim the edges using a sharp knife to reveal the layers, and place on a fancy rectangular plate.

For a lighter, less rich cake, make half each of the chocolate ganache and orange butter icing

Similar effects could be achieved with other fruits and flavours: lemon, ginger, apricots, pineapple, almonds, dates, etc.