Chocolate, Orange and Jasmine Rice Cake with Earl Grey Ganache

Cook Time 1 hour + 40 minutes boiling oranges

Servings 8


350g orange, boiled for 40 minutes

1 cup jasmine rice, cooked, day old

6 free range eggs (360g)

1 tsp vanilla essence

180g caster sugar

45g cocoa powder natural, Dutched

1 cup chocolate, bittersweet, chopped

2 tsp baking powder

pinch of salt


120ml thickened or pure cream

100g chocolate bittersweet, finely chopped

½ tbsp earl grey tea, ground to a powder

15g butter

To serve

Double cream


Simmer whole oranges in water until soft. Drain. 

Blend in a food processor until a rough paste consistency.

Add cooked rice, vanilla & sugar to processor; blend until you have a smooth paste. The rice must be warm when it goes in. Add eggs, one at a time until well blended.

Fold cocoa powder, chocolate, pinch of salt and baking powder into orange mixture. 

Pour into greased and lined tin and bake in the oven at 180°C for 45 minutes. For the ganache, place the chocolate in a bowl. Set aside. In a small saucepan, bring the cream to a boil. 

Remove the pan from the heat and add the tea. Cover and let steep for 5 minutes. 

Pour over the chocolate and let stand for 2 minutes.

With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Let cool and pour over the cooled cake in the pan. Serve with double cream.


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