Wedding Cake for Robbie and Ayda Posted by Kate Flower 6 January, 2010 - 4:01 PM

(Photos & Styling: Camille Smetana)

Wedding Cake for Robbie and Ayda

It's apparently true this time!
Sources say that Robbie Williams was hoping to propose to his girlfriend of 3 years on New Year's Eve but couldn't wait, asking Ayda in LA last Tuesday. Robbie already caused a massive wave of heartbreak earlier this year when he asked the 30-year-old to marry him live on air with Kyle and Jackie O.

At the time his people dismissed claims he was engaged and broken hearted ladies everywhere breathed a little sigh of relief.

Well it looks like we all just have to accept our favourite naughty pop star is now off the market and on the road to a full filling relationship, marriage and little Robbies in the not to distant future. (How scary. You can just see them popping out with crazy grins on their faces!)

As I'm a little bit of a Robbie fan, I would like to show my personal support to the happy couple with this recipe for the perfect wedding cake. It is rich, smooth and nutty just like the groom.

Chocolate, Almond and Orange Torte (Makes 123cm cake)

Ingredients
200g dark chocolate – broken into pieces
160g unsalted butter - chopped
5 eggs separated
½ cup brown sugar
1 cup almond meal
1 cup dry roasted almonds coarsely ground
zest of 1 orange
Dutch cocoa to dust

Method
Combine chocolate and butter in a glass bowl over a pot of simmering water to melt. Do not let the bowl touch the water. Once the chocolate and butter has melted, set aside to cool. Line a 23cm spring form cake tin with baking paper. Preheat oven to 160C fan forced (180C no fan). Beat egg yolks, orange zest and sugar in a small bowl with electric beaters until thick and creamy. Transfer to a larger bowl and fold through the almonds and cooled chocolate, butter mixture. In a separate bowl whisk the egg whites until soft peaks form. Fold the egg whites through the chocolate, almond mix in three batches taking care not to overwork the cake mix. Transfer cake mix to your lined cake tin and bake for 40-45 minutes, then allow to cool in the tin for 15 minutes before transferring to a wire rack to finish cooling. Dust lightly with cocoa and serve with fresh orange and double cream.

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