MKR Episode 5 recipe: Sokolatopita with Orange Crème Fraîche

Sokolatopita with Orange Crème Fraîche

Prep Time: 30 mins + cooling.

Cook Time: 30 mins.

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Serves 8.

Ingredients

125ml Metaxa Greek brandy

Crushed freeze-dried raspberries, to decorate

Orange crème fraiche

250g crème fraiche

1 tbs icing sugar

Finely grated zest of 1 orange

Cake

200g plain flour

80g cocoa powder

100g milk

10g baking powder

5g bicarbonate of soda

1 tbs Metaxa Greek brandy

4 eggs

50g sugar

150g melted butter

Syrup

300g white sugar

300g water

4 strips of orange peel

pinch salt

4 tbs cocoa powder, sifted

Method

1. To prepare orange crème fraiche, place crème fraiche in a bowl. Stir in icing sugar and orange zest. Refrigerate until required.
2. Preheat oven to 180C. Grease a 20cm round springform pan. Line base with baking paper.
3. To make cake, combine the flour and cocoa in a large bowl.
4. Place the milk, baking powder, bicarbonate of soda and brandy in jug and whisk to combine.
5. Using an electric mixer, whisk eggs and sugar together in another large bowl until slightly foamy and thickened. Sift in half the flour mixture. Stir in milk mixture. Sift in remaining flour mixture. Stir in melted butter. Pour mixture into prepared pan.
6. Bake for about 30 minutes or until a skewer inserted in the centre comes out clean.
7. Meanwhile, to make the syrup, place the sugar, water, orange peel and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Boil gently for about 10 minutes or until slightly thickened. Remove from heat and whisk in the sifted cocoa powder. Strain into a jug.
8. Cut cake in pan into 8 or more wedges. Pour over hot syrup. Set aside to cool. When ready to serve, release and remove side of pan. Transfer cake slices to serving plates.
9. Serve cake with crème fraiche. Decorate with freeze-dried raspberries.

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