A delicious fake pandoro cake with orange and chocolate, this time unlike the fake panettone cake, I’ve only used the shape of the pandoro. Of course, it’s not as tall as a pandoro for practicality reasons; it slices like a pandoro and each slice is perfect for one person. The cake I prepared is a wonderful 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, great to serve at the end of a meal as a dessert, either on its own or accompanied with a good cream, perhaps a simple orange custard, or a vanilla cream, but also with a delicious mascarpone cream.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Fake Pandoro Cake
- 4 medium eggs
- 5.3 oz sugar
- 1.6 cups all-purpose flour
- 0.5 cup orange juice
- as needed orange zest
- 5 tbsp sunflower oil
- 1 tbsp baking powder
- butter and flour for the mold
- 3.5 dark chocolate
- 1 tbsp extra virgin olive oil
Tools to Prepare Fake Pandoro Cake with Orange and Chocolate
- 1 Bowl
- 1 Electric Whisk
- 1 Spatula
- 1 Pandoro Mold
Steps to Prepare Fake Pandoro Cake with Orange and Chocolate
In a large bowl, beat eggs and sugar until you get a light and fluffy mixture. Gradually add the oil while continuing to mix with the whisk at medium speed. Add the orange juice and continue to mix, then add the orange zest, flour, and baking powder and mix quickly with the electric whisk.
Pour the mixture into a greased and floured 750 g pandoro mold.
Bake in a preheated static oven at 350°F for about 45 minutes. Place the rack in the lower part of the oven to comfortably fit the mold. Do the toothpick test before removing from the oven: insert a spaghetti into the cake, if it comes out dry, it is ready.
Remove from oven and let cool. When it is cold, turn it onto a serving plate; if necessary, level the base by cutting a slice.
Melt 3.5 oz of dark chocolate in the microwave or in a double boiler, I use 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 also works very well. Pour the chocolate cream over the surface of the pandoro and let it harden without moving, or you risk creating patterns like mine, which I moved while it was hot. I decorated with a slice of orange that I dried in the microwave. Once the chocolate has cooled, we are ready to slice and enjoy our fake pandoro.
