Name: Buckwheat, Bergamot & Blood Orange Chiffon Cake
Yield: Yield: One 10-in/25-cm cake
Ingredients: 1 T lemon juice; 1 1/2 t powdered gelatin; 170 g/ 1/2 cup blood orange marmalade; 71 g/ 1/2 cup Candied Kumquats , or other citrus peel in syrup; 206 g/1 1/2 cups whole-grain buckwheat flour; 1 3/4 t baking powder; 1 t fine sea salt; 124 g/ 1/2 cup plus 2 T superfine sugar; 114 g/ 1/2 cup whole milk; 65 g/3 egg yolks; 56 g/ 1/4 cup grapeseed oil; 37 g/2 T plus 1 t water; 289 g/10 egg whites; 1/4 t cream of tartar or lemon juice; 114 g/ 1/2 cup water; 100 g/ 1/2 cup sugar; 114 g/ 1/2 cup bergamot or blood orange juice; 220 g/1 1/3 cups chopped bittersweet chocolate (70%), preferably Valrhona; 6 g/2 T loose-leaf Earl Grey tea (or 4 tea bags) steeped overnight in 220 g/1 cup cold heavy cream; 220 g/1 cup whole milk; 86 g/4 egg yolks, at room temperature; 42 g/3 T sugar; Cocoa powder for dusting

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Buckwheat, Bergamot & Blood Orange Chiffon CakeChad Robertson

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

Recipe notes

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