Do you know that Mother’s Day is celebrated on different days throughout the world? For example, Greece celebrates it on the 2nd February while Thailand celebrates it on the 12th August and Indonesia on 22nd December. I have always thought everyone everywhere celebrates Mother’s Day on the 2nd Sunday of May (11 May 2008) like in Singapore. To my surprise, in France, Mother’s Day is celebrated on the last Sunday of May. At first it was kinda strange for me to celebrate it 2 weeks later than Singapore but over the years I have gotten used to it.🙂
Yesterday we celebrated Mother’s Day in France. The weather was a bit cloudy but that didn’t stop us from doing a BBQ on our terrace.🙂 The honey marinated chicken thighs (that I have specially prepared for Little One) turned out beautifully and delicious but to my utmost disappointment, Little One wanted nothing to do with it. *sigh* Oh well, her loss, our gain.😛 Next time, I’m going to BBQ chicken wings …yummy.
For Mother’s Day, Little One got me a nice Lafuma recliner (via her papa) that I wanted so much for the coming summer days.🙂 Pierre wanted to buy a cake for me but I said ‘why waste money when I can bake one for us.’😉 I decided to take this opportunity to do another experiment. This is what I made yesterday and is part of my contribution to this month’s Sugar High Friday host by Helen of Tartelette :
- 180 g self rising flour
- 100 g ground almonds
- 180 g butter
- 200 g sugar
- 1 whole orange (peel grated)
- 80 ml orange juice
- 3 eggs (white and yolk separated)
Creamy Chocolate Icing
- 200 g butter (cut into cubes & softened)
- 150 g dark chocolate (melted)
- Preheat the oven at 180°C (350°F – gas mark 4) and grease a round cake mold about 20 cm (diameter).
- Separate the egg yolk and white.
- Whip the butter and sugar in a big bowl until it is creamy and fluffy.
- Add in the grated orange peel and egg yolk and beat till well mixed.
- Add in the ground almonds and stir until combined.
- Stir in the flour and orange juice on alternate turns until it is combined.
- Whipped the egg whites till stiff peaks formed and delicately incorporate it into the mixture.
- Bake it for about 50 minutes or until the wooden stick comes out clean.
- Let it cool for about 10 minutes in the mold before turning it out on the wire rack.
- Once the cake is of room temperature, delicately cut away the slightly crusty border and round edge.
- Spread the chocolate icing all around the cake with the icing knife.
- Cake is ready to be served.
- The cake needs to be kept refrigerated because of the icing.
Creamy Chocolate Icing
- Whipped the butter in a bowl with an electric beater.
- Slowly add in the melted dark chocolate bit by bit until all is well mixed.
- Refrigerate it for about 5 to 10 minutes before spreading it on the cake.
The cake itself is very aromatic – the delicious taste of orange and almond together. It is compact and just moist – not as dry as I thought it would turned out, and a bit crunchy when you hit on almonds. As for the icing, hmm … not exactly to my taste – I find it a wee bit too creamy and buttery, however Pierre likes the contrast – slightly salty creamy icing with the sweetness of the cake. (salty because we always buy salted butter)
Ooops, I just realized that I didn’t add the right quantity of dark chocolate in my icing. Perhaps that is why my icing tastes so creamy, buttery and salty.😛
I wanted to whip up 3 egg whites but I was clumsy in separating the first one so I ended up with 2 white eggs instead for my above cake.
If you want a more moist cake, perhaps you can add a bit more juice and adjust the baking time.