Walnut & cinnamon cake with chocolate ganache

Celebrate Passover with a delicate walnut cake, topped with rich chocolate ganache. This feather-light treat, scented with cinnamon and orange, will appear on our special Passover Seder menus in Residential Care dining rooms this year. 

“For Seder at Montefiore, we’re making individual cakes sprayed with a glossy chocolate finish, but this version to share, iced with ganache, will work well at home,” says Sunil Pajnoo, Executive Head Chef, Randwick & Woollahra.

Recipe

Serves 10-12

7 eggs

300g caster sugar

Finely grated zest of 2 oranges,
and juice of 1 orange

135g potato flour (potato starch)

¼ tsp salt 

100g ground walnuts

1¼ tsp ground cinnamon

Chocolate ganache

120g dark chocolate, chopped

240ml thickened cream (or coconut cream for a dairy-free alternative)

Method

1 Preheat the oven to 160°C (fan-forced) and grease and line an 18-20cm springform cake pan. 

2 Separate 6 of the eggs and set the whites aside in a mixing bowl. 

3 Combine the yolks and the remaining whole egg in another large bowl and beat using an electric mixer on medium speed for 6-8 minutes until pale & fluffy. Gradually add 250g of the sugar, beating constantly, followed by orange zest and juice. Switch to low speed and gradually add the potato flour. 

4 Using clean beaters, whisk the egg whites with a pinch of salt on medium speed until glossy peaks form, then set aside. 

5 In another bowl stir together the walnuts, cinnamon and remaining 50g sugar, then gently fold the walnut mixture and the egg whites into the yolk mixture. Pour into the prepared cake pan. 

6 Bake for about 50 minutes (without opening the oven during cooking) or until a skewer inserted in the centre comes out clean. Cool for 15 minutes on a wire rack, then turn onto a serving platter.

7 For the ganache: heat the cream in a small pan over medium heat to just below boiling point, add to the chocolate and stir gently until melted and smooth. Allow the ganache to cool slightly, then pour over the cooled cake and spread with a palette knife. Refrigerate until needed.