Ingreadient :

• 6 Eggs (300g)
• 340g Caster sugar
• 340g Self raising flour
• 340g Butter
• 7.5g Baking powder
• Microplanes zest of 1.5 oranges
• This will give you approximately 40 portions of discs, croutons and crumb.
• 450g Double cream
• 100g Glucose
• 500g Valrohna Nyambo 68%
• 5L of passed Village Press orange juice, reduced to 1.2 litres
• 700g of passed Village Press orange juice
• Zest of 1 orange
• 20 drops of Orange oil
• Sugar
• Pro Crema
• 600g Glucose
• 1200g Isomalt
• 60g Dried Orange zest (approximately 12 orange)
• Ascorbic acid
• 500g milk
• 100g double cream
• 100g  Laparoush sugar cubes
• 9 egg yolks
• 55g t45 flour
• 55g corn flour
• 50g butter
• 1200g orange juice
• 132g frank coopers oxford marmalade
• 2 oranges
• 1kg orange juice
• 250g kumquat liquor
• 35g cornflour
• 1kg Slices, De-seeded Kumquats
• 800g Sugar
• 1070g Orange Juice Passed through double Muslin cloth
• 270g Cointreau
• 90g 1 week aged eggs whites
• 50g Sugar
• 20g Panard
• 20g Creme Pat
• 5g Cointreau
• Salt
• Lemon

Direction :

1. One spray a deep fish tray and line with parchment, then one spray again.
2. Cream the sugar and butter in the kitchen aid with the paddle attachment on high speed.
3. Approximately 4 minutes or until light in colour and air rated.
4. Whisk the eggs in a separate bowl and add to the mixer on a medium speed. The mix will look split.
5. Add the orange zest and sieve in the flour on a low speed.
6. Transfer to the lined tray and bake at 170, fan 2, 100% humidity. Check after 45 minutes.
7. Cut cake in half, trim edges and freeze.
8. Cut on a meat slicer just above thickness 1. Use a 10.5 cm metal ring cutter to cut discs
9. One spray 2 flat half gastro trays and line with double layered clingfilm.
10. Bring the cream and glucose to the boil and pour over the chocolate.
11. Hand blend and season with salt and lemon.
12. Slightly warm over a Bain Marie and split between the two trays, lightly hitting on the bench to make them flat.
13. Set in the fridge for 1 hour then move to the freezer.
14. Reduce the 5 litres of orange juice with the zest to 1.2 litres. Cool over ice.
15. Add the fresh juice and orange oil.
16. Warm a small amount of the mix with sugar until 35 brix is achieved.
17. Weigh the mix and blend in 10% weight of pro crema. Leave to hydrate for 24 hours.
18. Blend, pass and churn.
19. Bring the glucose and isomalt to 157 degrees and pour over the dried orange zest on a silat mat.
20. Allow to cool fully and break up with a rolling pin.
21. Weigh 500g into a thermo jug and add 25g of ascorbic acid. Blend to a fine powder.
22. Sieve over the semi circle template onto a one sprayed silat mat and cook for 2 minutes at 180 degrees, fan 2, 0 humidity.
23. First reduce the orange juice to 340g and add the marmalade to the reduced amount, then blend in a vita mix and pass.
24. Rub the sugar cubes on the outside of an orange until they are orange.
25. Char the outside of both oranges with a blow torch, allow to cool, then zest with a microplane and reserve.
26. Bring the milk, cream and sugar to the boil and then add in the marmalade mixture.
27. Combine the 2 flours together and slowly add to the yolks adding a little of the orange and milk mixture to avoid creating any lumps, (this will ruin the cream pat) once the flours and egg are fully incorporated add the rest of the orange and milk mixture.
28. Place back into the pot and cook out for 4 minutes, then add the butter and the zest.
29. Cool and pass through a drum sieve.
30. Pass orange juice through a sieve (it must weigh 1kg at this point), and combine with the liquor, reduce this to 350ml.
31. Add the cornflour while whisking to avoid lumps and cook out for 2 minutes, stirring continually.
32. Cool and then pass through a drum sieve.
33. Combine the sugar, cointreau and orange juice and bring it to 107 degrees whilst whisking.
34. Allow to cool naturally.
35. Double vac, 500g kumquats and 600g syrup per bag.
36. Cook for 24 hours at 60 degrees steam.
37. Up the temp to 85 degrees and cook for a further 1.5 – 2 hours
38. One spray an upside down half gastro tray and lay on the cake disc.
39. Spray approximately 10 times with an atomiser filled with cointreau.
40. Pipe soufflé onto half of the circle.
41. Place five pieces of ganache dice on top and gently fold over the cake.
42. Tidy edges with a small speltex.
43. Cook at 170 degrees, fan 2 for 4 minutes.