Orange and almond cake, caramelised peaches, white chocolate and cardamom mousse and white chocolate crumb

Edel's dessert recipe from the two course challenge


  • 100g softened butter
  • 175 caster sugar
  • 3 eggs
  • juice and zest of 1 orange
  • 1 tsp baking powder
  • 50g plain flour
  • 100g ground almonds
  • 75g icing sugar
  • juice of 1 orange
  • 0.50 cinnamon stick
  • 200g white chocolate (for mousse)
  • 3 cardamom pods
  • 2 egg yolks
  • 2tblsp sugar
  • 50 ml double cream (for heating)
  • 100ml double cream (for whipping)
  • 2 cardamom pods
  • 2 peaches
  • 80g unsalted butter
  • 60g brown sugar
  • 100g white chocolate (for crumb)


  1. Cake:
  2. You can buy ground almonds but for this recipe I roasted and ground them myself and found that the roasted flavour of the nuts worked really well with the peaches.
  3. preheat oven to 180. Cream the butter and sugar in a bowl until pale, beat in eggs one at a time. Add orange zest and juice. Sift in the flour and baking powder then lastly fold in the ground almonds.
  4. Spoon mixture into a prepared 20cm cake tin and bake for 30-40 mins until cake is golden. While the cake is baking make the syrup - place cinnamon, icing sugar and orange juice into a saucepan and heat until sugar has dissolved. When the cake is cooked use a skewer or raw spaghetti to make holes and drizzle over the warm syrup. Allow it to cool before removing from the tin. (the flavour of this cake improves with time and be made one to two days in advance)
  5. Mousse:
  6. Finely chop the white chocolate (200g) put into a large glass bowl and set aside. Whisk the egg yolks and sugar in a small bowl until pale in color. Heat the cream and cardamom pods gently for 5-10 mind to allow the flavor to infuse. Strain and add the flavoured cream slowly to the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it. Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
  7. In another bowl, whip remaining 100 ml cup of cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream. Refrigerate until set, approximately 1 hour.
  8. Peaches:
  9. Cut in half and remove the stone, cut each half into 4-5 wedges. Heat the butter in a frying pan and add the brown sugar. Place the peached in the pan and cook for 2-3 mins on a medium heat. Remove and set aside until serving (best served warm not hot)
  10. White chocolate crumb:
  11. Chop finely and place on a silicone sheet. Heat in the oven at 180 for 5 mins until you see it change colour. When it is golden brown remove from the oven and mash with the back of a spoon. At this stage the chocolate will have dried out and will form a crumb.
  12. To assemble cut a piece of the cake and place caramelised peaches on top. Put a quinelle of mouse on top of the peaches and sprinkle with the white chocolate crumb.

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