Orange caramel choco fresh fruit cake
Orange caramel choco fresh fruit cake

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, orange caramel choco fresh fruit cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This butter cake is super moist and very easy to make.! Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe. I soaked the dry fruits in orange juice a day prior to making this cake and as you can see. Our Cakes & Pastries are delicious, beautiful and realistically priced.

Orange caramel choco fresh fruit cake is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Orange caramel choco fresh fruit cake is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook orange caramel choco fresh fruit cake using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Orange caramel choco fresh fruit cake:
  1. Get flour
  2. Take castor sugar
  3. Prepare caramel sauce
  4. Prepare orange juice
  5. Take vanilla essence
  6. Prepare dark and white chocolate chunks
  7. Get orange zest
  8. Make ready orange chunks
  9. Prepare crushed Oreo cookies
  10. Take curd
  11. Get chopped fruits(strawberry,kiwi,pomogranete)
  12. Prepare mint leaves
  13. Make ready chocolate ganache
  14. Take baking soda
  15. Prepare baking powder
  16. Take coco powder

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Steps to make Orange caramel choco fresh fruit cake:
  1. Seive the dry ingredients twice and keep aside
  2. In a container put caramel sauce, Orange juice, sugar, essence, Orange zest, curd and whisk well until it combined well
  3. Now put dry ingredients into wet ingredients and fold whisk until a thick batter forms
  4. Now put chocolate chunks, cookies, Orange segments and mix it nicely
  5. Put the batter in a greased baking pan and bake for about 20 minutes in 180°c in a preheated oven.
  6. When sponge gets cooled then apply chocolate ganache and top it with fresh fruit segments and mint leaves and serve

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