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Orange, Cardamom & Hazelnut Roulade

Holiday 2016
F201606068.jpg
food and drink

BY: Joanne Yolles

The perfume of cardamom permeates this very light-textured cake. Toasted hazelnuts and nuances of orange round out the flavor combination. Start the cardamom-infused white chocolate filling the day before the final assembly. For the cake and candied nut garnish, toast the hazelnuts at 300°F (150°C) for about 30 minutes and, once cool, roll them around in a colander to remove the skins. For the orange soaking syrup, remove the rind with a peeler, thereby avoiding the white pith that would make the syrup bitter. The cake can be filled and rolled a day ahead; it will deepen in flavour. The final garnish of piped whipped cream and candied hazelnuts should be added the day of serving.

CARDAMOM WHITE CHOCOLATE FILLING
1½ cups (375 mL) whipping cream, divided
5 cardamom pods, crushed
½ vanilla bean
4 oz (125 g) white chocolate, chopped into small pieces

CAKE
¾ cup (175) cake flour
¼ cup (60 mL) toasted, skinned hazelnuts
1¾ tsp (9 mL) ground cardamom
5 tbsp (75 mL) unsalted butter
5 eggs
5 egg yolks
¾ cup (175 mL) sugar
Finely grated rind of 2 oranges
1 tsp (5 mL) vanilla

SOAKING SYRUP
¼ cup (60 mL) sugar
¼ cup (60 mL) water
5 to 6 strips of orange peel without the white pith
2 tbsp (30 mL) fresh orange juice

CANDIED HAZELNUTS
½ cup (125 mL) sugar
¼ cup (60 mL) water
1½ tsp (7 mL) light corn syrup
About ¼ cup (60 mL) toasted, skinned hazelnuts

½ cup (125 mL) whipping cream for garnish

 

1 For the filling, place 1 cup (250 mL) of the whipping cream and cardamom pods in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the black seeds into the cream. Add the vanilla pod and place the pot over medium heat. Bring the cream just to a boil then remove from heat, cover and allow to steep for 1 hour.

2 Return the cream to a boil, then pour through a fine sieve over the white chocolate, pressing on the solids. Allow the mixture to sit for 1 minute then whisk gently just until smooth. Cool to room temperature then refrigerate overnight.

3 For the cake, place the oven rack in the middle position and preheat the oven to 350°F (180°C). Line a 12 x 17-inch (30 x 43-cm) sheet pan with parchment paper and set aside.

4 Place the cake flour, hazelnuts and ground cardamom in the bowl of a food processor and process until the nuts are finely ground. Set aside.

5 Place the butter in a small saucepan and melt over medium heat. Remove from heat and cool until tepid.

6 In the bowl of an electric mixer, whisk together the eggs, yolks, sugar and orange rind. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the egg mixture is warm to the touch and the sugar is dissolved.

7 Transfer the bowl to the mixer and, using the whisk attachment, beat the mixture on high speed until it is triple in volume, very pale yellow and fluffy, about 5 to 7 minutes. Add the vanilla and whip just to combine.

8 Remove the bowl from the mixer and sift about one-quarter of the flour mixture into the egg mixture. Using a large rubber spatula, and keeping the batter as light as possible, gently fold in the flour. Continue with the remaining flour in 3 additions. If there are any larger pieces of hazelnut remaining in the sieve, fold them in as well.

9 Transfer about ½ cup (125 mL) of the batter into the pot of butter and whisk to combine. Pour this mixture back into the egg mixture and fold in just until combined.

10 Pour the batter onto the prepared pan and spread evenly with an offset metal spatula. Bake until light golden brown and until the edges of the cake just begin to pull away from the sides of pan, 15 to 20 minutes. Be careful not to overbake or else the cake may crack when it is rolled up.

11 Transfer to a wire rack and cool completely.

12 For the syrup, combine the sugar, water and strips of orange peel in a small saucepan. Bring to a boil then remove from heat. Allow the syrup to cool to room temperature, remove the orange peel and stir in the orange juice.

13 Run a knife around the edges of the cake. Place a piece of parchment paper and then the BACK of a sheet pan overtop. Quickly flip the cake over, remove the pan the cake was baked in and gently peel  away the parchment paper that is stuck to the cake. Place a larger piece of parchment paper over the cake making sure it extends out on all sides. Once again, flip the cake over onto the back of a sheet pan so the top is back on top. Place the pan on the work surface with the long sides facing forward.

14 Brush the syrup over the cake and allow it to soak in while completing the filling.

15 In the chilled bowl of an electric mixer fitted with the whisk attachment, whip the ½ cup (125 mL) reserved cream to stiff peaks. Transfer to a small bowl and reserve in the fridge.

16 Transfer the chilled white chocolate cardamom cream to the bowl and whip just until stiff. Fold in the reserved whipped cream.

17 Spread the white-chocolate cardamom cream over the cake, leaving a ½-inch (1‑cm) border along the longer top and bottom edges.

18 Keeping the cake on the back of the sheet pan and starting at the top, use the parchment paper to pull the cake toward you; roll the cake, as tightly as possible, jelly-roll style. Wrap the cake with the parchment paper or plastic wrap and chill. Once chilled, transfer to a serving platter.

19 For the candied hazelnuts, line a sheet pan with a silpat or a piece of parchment paper and set aside.

20 Place the sugar, water and corn syrup in a small saucepan. Cover the pan with a lid and place over medium heat. Once the mixture reaches a boil and the sugar is dissolved, remove the lid. Continue cooking the sugar just until it begins to take on colour, about 275°F (140°C). Remove the pan from the heat and allow the sugar to take on a little more colour. Place 4 to 5 hazelnuts into the pot and coat with the syrup. Using 2 forks, remove the nuts 1 at a time and place them on the prepared sheet pan to harden. Continue with the remaining nuts, making sure they do not touch each other while cooling. If the syrup becomes too thick, it can be reheated and liquefied over low heat. The nuts should be prepared the day of serving.

21 Up to 4 hours before serving, whip ½ cup (125 mL) cream to stiff peaks. Transfer to a piping bag fitted with a star tip and pipe rosettes on the top of the roulade. Refrigerate until serving, garnishing with the nuts just before serving. Serve with extra glazed hazelnuts.

Serves 16 to 18

F201606068.jpg
food and drink

Orange, Cardamom & Hazelnut Roulade

Holiday 2016

BY: Joanne Yolles

The perfume of cardamom permeates this very light-textured cake. Toasted hazelnuts and nuances of orange round out the flavor combination. Start the cardamom-infused white chocolate filling the day before the final assembly. For the cake and candied nut garnish, toast the hazelnuts at 300°F (150°C) for about 30 minutes and, once cool, roll them around in a colander to remove the skins. For the orange soaking syrup, remove the rind with a peeler, thereby avoiding the white pith that would make the syrup bitter. The cake can be filled and rolled a day ahead; it will deepen in flavour. The final garnish of piped whipped cream and candied hazelnuts should be added the day of serving.

CARDAMOM WHITE CHOCOLATE FILLING
1½ cups (375 mL) whipping cream, divided
5 cardamom pods, crushed
½ vanilla bean
4 oz (125 g) white chocolate, chopped into small pieces

CAKE
¾ cup (175) cake flour
¼ cup (60 mL) toasted, skinned hazelnuts
1¾ tsp (9 mL) ground cardamom
5 tbsp (75 mL) unsalted butter
5 eggs
5 egg yolks
¾ cup (175 mL) sugar
Finely grated rind of 2 oranges
1 tsp (5 mL) vanilla

SOAKING SYRUP
¼ cup (60 mL) sugar
¼ cup (60 mL) water
5 to 6 strips of orange peel without the white pith
2 tbsp (30 mL) fresh orange juice

CANDIED HAZELNUTS
½ cup (125 mL) sugar
¼ cup (60 mL) water
1½ tsp (7 mL) light corn syrup
About ¼ cup (60 mL) toasted, skinned hazelnuts

½ cup (125 mL) whipping cream for garnish

 

1 For the filling, place 1 cup (250 mL) of the whipping cream and cardamom pods in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the black seeds into the cream. Add the vanilla pod and place the pot over medium heat. Bring the cream just to a boil then remove from heat, cover and allow to steep for 1 hour.

2 Return the cream to a boil, then pour through a fine sieve over the white chocolate, pressing on the solids. Allow the mixture to sit for 1 minute then whisk gently just until smooth. Cool to room temperature then refrigerate overnight.

3 For the cake, place the oven rack in the middle position and preheat the oven to 350°F (180°C). Line a 12 x 17-inch (30 x 43-cm) sheet pan with parchment paper and set aside.

4 Place the cake flour, hazelnuts and ground cardamom in the bowl of a food processor and process until the nuts are finely ground. Set aside.

5 Place the butter in a small saucepan and melt over medium heat. Remove from heat and cool until tepid.

6 In the bowl of an electric mixer, whisk together the eggs, yolks, sugar and orange rind. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the egg mixture is warm to the touch and the sugar is dissolved.

7 Transfer the bowl to the mixer and, using the whisk attachment, beat the mixture on high speed until it is triple in volume, very pale yellow and fluffy, about 5 to 7 minutes. Add the vanilla and whip just to combine.

8 Remove the bowl from the mixer and sift about one-quarter of the flour mixture into the egg mixture. Using a large rubber spatula, and keeping the batter as light as possible, gently fold in the flour. Continue with the remaining flour in 3 additions. If there are any larger pieces of hazelnut remaining in the sieve, fold them in as well.

9 Transfer about ½ cup (125 mL) of the batter into the pot of butter and whisk to combine. Pour this mixture back into the egg mixture and fold in just until combined.

10 Pour the batter onto the prepared pan and spread evenly with an offset metal spatula. Bake until light golden brown and until the edges of the cake just begin to pull away from the sides of pan, 15 to 20 minutes. Be careful not to overbake or else the cake may crack when it is rolled up.

11 Transfer to a wire rack and cool completely.

12 For the syrup, combine the sugar, water and strips of orange peel in a small saucepan. Bring to a boil then remove from heat. Allow the syrup to cool to room temperature, remove the orange peel and stir in the orange juice.

13 Run a knife around the edges of the cake. Place a piece of parchment paper and then the BACK of a sheet pan overtop. Quickly flip the cake over, remove the pan the cake was baked in and gently peel  away the parchment paper that is stuck to the cake. Place a larger piece of parchment paper over the cake making sure it extends out on all sides. Once again, flip the cake over onto the back of a sheet pan so the top is back on top. Place the pan on the work surface with the long sides facing forward.

14 Brush the syrup over the cake and allow it to soak in while completing the filling.

15 In the chilled bowl of an electric mixer fitted with the whisk attachment, whip the ½ cup (125 mL) reserved cream to stiff peaks. Transfer to a small bowl and reserve in the fridge.

16 Transfer the chilled white chocolate cardamom cream to the bowl and whip just until stiff. Fold in the reserved whipped cream.

17 Spread the white-chocolate cardamom cream over the cake, leaving a ½-inch (1‑cm) border along the longer top and bottom edges.

18 Keeping the cake on the back of the sheet pan and starting at the top, use the parchment paper to pull the cake toward you; roll the cake, as tightly as possible, jelly-roll style. Wrap the cake with the parchment paper or plastic wrap and chill. Once chilled, transfer to a serving platter.

19 For the candied hazelnuts, line a sheet pan with a silpat or a piece of parchment paper and set aside.

20 Place the sugar, water and corn syrup in a small saucepan. Cover the pan with a lid and place over medium heat. Once the mixture reaches a boil and the sugar is dissolved, remove the lid. Continue cooking the sugar just until it begins to take on colour, about 275°F (140°C). Remove the pan from the heat and allow the sugar to take on a little more colour. Place 4 to 5 hazelnuts into the pot and coat with the syrup. Using 2 forks, remove the nuts 1 at a time and place them on the prepared sheet pan to harden. Continue with the remaining nuts, making sure they do not touch each other while cooling. If the syrup becomes too thick, it can be reheated and liquefied over low heat. The nuts should be prepared the day of serving.

21 Up to 4 hours before serving, whip ½ cup (125 mL) cream to stiff peaks. Transfer to a piping bag fitted with a star tip and pipe rosettes on the top of the roulade. Refrigerate until serving, garnishing with the nuts just before serving. Serve with extra glazed hazelnuts.

Serves 16 to 18

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