Monday, 8 December 2014

Chocolate orange quatre epices cake for Seasoned Pioneers

Who doesn't love a chocolate cake but ever one to ring the changes what about a spiced chocolate cake. Recently Seasoned Pioneers sent across a selection of their spices and intriguingly one of the packs was of their version of quatre epices.



You  may have heard of five spice (Chinese in origin) but Quatre epice was more unfamiliar to me, Quatre epices is a spice mix originating from France and the near middle east, a blend of pepper, cloves, nutmeg and ginger, hence the four spice name. Used in sweet and savoury dishes its a versatile addition to the spice rack, I thought I would use the blend in a chocolate cake to provide some "Christmassy" spicing yet with an adult twist as the pepper in the spice blend provides a warm heat to the palate.

I have made this cake a couple of times now and it was very popular with visitors, christmassy yet not overly sweet and with a nice spicy edge, nice served with Hot chocolate.

What you need
  • 1/2 cup of Quality vegetable margarine
  • 1 cup of light brown sugar
  • Zest of 1 large orange
  • 2 eggs - free range 
  • 1 1/3 cups of plain flour
  • 2 tbsp cocoa - organic if possible (I find it has a much better flavour)
  • 2 tsp Seasoned pioneers Quatre Epices spice blend
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 tsp of bicarbonate of soda
  • 1/2 cup of yogurt
  • 1 tbsp skimmed milk
What you do
  • Preheat your oven to 180C and oil spray and flour an 8" square cake tin
  • Sieve the flour, cocoa, salt, quatre epice, bicarbonate of soda and baking powder on to a plate
  • Cream the butter, sugar and zest in a stand mixer until light and fluffy, add the rest of the ingredients including the flour and beat quickly until you a smooth fluffy mixture
  • Spread the cake mixture into the prepared tin
  • Bake for 30 -35 minutes or until a skewer inserted into the cake comes out clean
  • Cool in the tin and leave on a wire rack until fully cool
  • To remove from the tin, loosen around the edge with a palette knife and invert sharply the cake should slide easily out of the tin.
  • Place on a serving plate and decorate accordingly
  • You may wish to slice the cake horizontally and fill with ganache or cream if the mood so takes you.

So if you fancy making something a little different for a festive celebration this is the cake for you.

1 comment:

Charlene F said...

Nom, nom, nom :-) x

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