Orange Cake with Sesame Cream and Chocolate-Almond Glaze

Ingredients

• 3 pcs Organic oranges (zest and juice)
• 2 tablespoons Sesame cream (or tahini)
• 180 ml Olive oil (Terra Deleasa) (150 ml for the batter, 30 ml for the glaze)
• 1 packet Baking powder (≈10 g)
• 250 g All‑purpose flour
• 150 g White sugar
• 3 pcs Eggs
• 1 pinch Fleur de sel
• 100 g 70 % dark chocolate (for the glaze)
• 50 g Chopped almonds (toasted)
• 1 spray Olive oil spray (to grease the pan)

Instructions

1. Preheat the oven

   Turn on the oven and set to 180°C. Let heat for about 5 minutes before baking.

   Time: PT5M

   Temperature: 180°C

2. Prepare the oranges

   Zest the three organic oranges, then squeeze to obtain about 200 ml of juice.

   Time: PT5M

3. Mix eggs and sugar

   In the bowl, whisk the 3 eggs with the 150 g of white sugar until the mixture lightens and becomes frothy.

   Time: PT5M

4. Incorporate the liquid aromatics

   Add the orange zest, the sesame cream (2 tbsp), the orange juice and the 150 ml of olive oil. Gently fold with the spatula.

   Time: PT5M

5. Add the dry ingredients

   Sift the flour (250 g) with the baking powder (1 packet) and the pinch of fleur de sel. Fold into the previous mixture, stirring just enough to obtain a homogeneous batter.

   Time: PT5M

6. Prepare the pan

   Spray the loaf pan with olive oil spray or grease it using a brush. Pour the batter into the pan, smoothing the top with the spatula.

   Time: PT2M

7. Bake the cake

   Place the pan in the oven and bake for 45 minutes at 180°C. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT45M

   Temperature: 180°C

8. Prepare the chocolate glaze

   Melt the 100 g of 70 % dark chocolate over a bain‑marie or in the microwave (30 s at a time) until smooth. Add 2 tbsp of olive oil and stir until glossy.

   Time: PT5M

9. Toast the almonds

   Spread the chopped almonds on a tray and toast for 5‑6 minutes at 180°C in the oven (or during the last 5 minutes of the cake baking).

   Time: PT6M

   Temperature: 180°C

10. Cool the cake

    Remove the cake from the oven, let rest 10 minutes in the pan, then unmold onto a rack and let cool completely (about 30 minutes).

    Time: PT40M

11. Glaze the cake

    Once the cake is cooled, spread the chocolate glaze evenly over the top with a spatula. Sprinkle the toasted almonds. Let set for 10 minutes at room temperature or 2 h in the refrigerator for a glossy finish.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sesame cream: sesame paste
• Instead of Olive oil (Terra Deleasa): rapeseed oil
• Instead of Baking powder: baking soda + vinegar
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of White sugar: cane sugar
• Instead of Eggs: organic chicken eggs
• Instead of Fleur de sel: sea salt
• Instead of 70 % dark chocolate: 60 % dark chocolate
• Instead of Chopped almonds: chopped hazelnuts
• Instead of Olive oil spray: oil brush

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Zester (optional)
• Citrus press (optional)
• Kitchen scale
• Loaf pan (22 cm)
• Olive oil spray (optional)
• Oven
• Bain‑marie saucepan (optional)
• Microwave (optional)
• Cooling rack (optional)
• Bread knife (optional)
• Serving platter (optional)

Critical Steps — Do Not Skip

• Whisk the eggs with the sugar until the mixture lightens
• Gently fold in the olive oil to avoid breaking the air bubbles
• Do not over‑mix the batter after adding the flour
• Check doneness with the tip of a knife
• Melt the chocolate without burning it

Chef Tips from the Video

• Use organic oranges for a more pronounced aroma
• Sesame cream adds a subtle nutty note that pairs perfectly with chocolate
• A light drizzle of olive oil in the glaze gives shine and softness without altering the chocolate flavor

Troubleshooting

Storage

Refrigerator: Store the cake covered 3‑4 days in the refrigerator

Freezer: Wrap tightly and keep up to 2 months in the freezer

Room temperature: At room temperature maximum 1 day

Make-Ahead Tips

• The cake keeps very well and can be made the day before
• The glaze can be prepared ahead and gently reheated before applying
• The toasted almonds can be prepared 2 days ahead and stored in an airtight jar