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Orange and cardamom opera cake

Orange and cardamom opera cake


For the cake layer

  • Preheat the oven to 170ο C (338ο F) set to fan.
  • In a mixer set to high speed, beat the eggs along with the icing sugar, almonds, flour, and pistachios, until they are very fluffy.
  • In another bowl and again in the mixer set to high speed, beat the egg whites until they become a light meringue, but not too thick.
  • Add the 35 g sugar and beat at the same speed, until it is absorbed by the meringue.
  • Pour the meringue mixture into the bowl with the eggs, and add the butter.
  • Incorporate the meringue and the butter into the egg mixture by using a spatula, and do it carefully so that the meringue doesn’t reduce in volume. The mixture is pretty watery.
  • Divide the mixture into 2 baking pans 20x30 cm each, butter them well, and cover their bottom with buttered parchment paper.
  • Bake for 12-15 minutes. Remove from the oven and set them onto racks to cool.

For the ganache

  • While the mixture is being baked, prepare the ganache.
  • In a pot, add the milk along with the cardamom seeds a bit crushed. Heat and bring to a boil.
  • Remove from the heat and allow 10 minutes for the mixture to cool.
  • Drain and throw the cardamom seeds away.
  • Bring the milk to a boil again.
  • Remove from the heat and pour it into a bowl where you have put the chocolate.
  • Mix with a hand whisk until the chocolate melts.
  • Add the butter, mix, and let the mixture in the bowl cool.
  • At the same time, prepare the syrup.

For the syrup

  • In a pot, add the sugar, water, and cardamom.
  • Simmer for 3 minutes and then, let it slightly cool.
  • Add the orange juice and set aside.

For the cream

  • In a mixer, beat firstly at low speed and then at medium speed, the butter with the orange zest, until it is fluffy, and then add the sugar and orange juice.

For the chocolate glaze

  • Add the gelatin into cold water for 5 minutes.
  • In a pot, heat the sugar, water, and honey.
  • Bring to a boil, remove from the heat, add the cocoa powder, and mix.
  • Add the heavy cream and mix well.
  • Place it on heat again, and simmer for 1 minute by constantly stirring.
  • Remove from the heat and after you take the gelatin from the bowl and drain it well, add it to the mixture, stir well and when it is dissolved, sieve the mixture and keep it in the refrigerator, until needed. 
  • When you need it, put it in the microwave at 800 Watt for about 1 minute, until it melts.

To assemble

  • Cut each cake layer into a square 20x20 cm piece, and you will be also left with a 10x20 cm piece from each layer.
  • Place the first cake layer onto a platter and brush it with the syrup.
  • Add the 2/3 of the ganache on top.
  • On top of that, add the two little pieces of the cake layer and brush them with the syrup, too.
  • On top of them, spread the cream.
  • Place it in the refrigerator for 1 hour to thicken well, to be stabilized, and to not reduce in volume when you place the last cake layer on top.
  • Add the third cake layer which you also brush with the syrup. Place it, though, with the wet side looking down.
  • Spread the 1/3 of the ganache on top. 
  • Put it in the freezer for about 30 minutes.
  • Take it out and pour the chocolate glaze over it.
  • Freeze for at least 20 minutes.
  • With a knife, which you dip in boiling water and then you wipe well each time, cut 5 mm of your cake all around its sides. Every time you cut one side, dip the knife into hot water, wipe it and then cut the next side.
  • Cut the remaining cake into 8 pieces by following the same process.
  • Serve.


We can make the cake round-shaped, too.

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Nutrition information per portion

Calories (kcal)
47 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
71 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
110 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
38 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
94 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
42 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
31 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
7 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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