A delightful fake pandoro cake with orange and chocolate. This time, unlike the fake panettone cake, I only used the shape of the pandoro. It’s obviously not as tall as pandoro for practicality reasons, as it’s sliced like pandoro and each slice is already perfect for one person. The cake I made is a very tasty and quick orange cake, easy to prepare, and really delicious. It stays moist and soft until the last slice, and the chocolate coating makes it perfect for the holidays and even more indulgent, ideal to serve at the end of a meal as a dessert, either alone or accompanied by a good cream, perhaps a simple orange pastry cream, or a vanilla cream, but also with a delicious mascarpone cream.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for fake panettone cake
- 4 medium eggs
- 150 g sugar
- 200 g all-purpose flour
- 4.1 oz orange juice
- to taste orange zest
- 2.5 oz sunflower oil
- 0.56 oz baking powder
- butter and flour for the mold
- 100 dark chocolate
- 1 tablespoon extra virgin olive oil
Tools for preparing the fake pandoro cake with orange and chocolate
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Pandoro mold
Steps for preparing the fake pandoro cake with orange and chocolate
In a large bowl, mix eggs and sugar to obtain a fluffy and frothy mixture. Gradually add the oil while continuing to mix with the whisk at medium speed. Add the orange juice, continue mixing, then add orange zest, flour, and baking powder, and mix quickly with the electric whisk.
Pour the mixture into a 750 g greased and floured pandoro mold.
Bake in a preheated static oven at 356°F for about 45 minutes. Place the rack in the lower part of the oven, so the mold fits comfortably inside. Perform the toothpick test before removing from the oven. Insert a spaghetti into the cake; if it comes out dry, it’s ready.
Remove from the oven and let cool. Once cool, turn onto a serving plate. If necessary, level the base by cutting a slice.
Melt 100 g of dark chocolate in the microwave or in a bain-marie. I used the microwave at 700 watts for about 1 and a half minutes. Stir with a spoon to fully melt the chocolate, then add a tablespoon of extra virgin olive oil, or if you prefer a soft cream, about 50 g of milk. I preferred a hard coating to make it easy to transport and eat without a plate, but a soft chocolate cream works just as well. Pour the chocolate cream over the pandoro surface and let it harden without moving, or you risk creating patterns like mine, which I moved while hot. I decorated with a slice of orange dried in the microwave. Once the chocolate has cooled, we are ready to slice and enjoy our fake pandoro.
