Orange-almond pudding cake with chocolate ganache from Pastry Love: A Baker's Journal of Favorite Recipes (page 317) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rach3190 on May 11, 2026

    The directions weren’t as clear as they could of been, and I ended up with too many and too thickly syrup-ed candied oranges, which left me with a wet and dense cake that really didn’t taste like a cake at all in texture. The ganache topping was thicker and less flowing than hers, and didn’t coat as smoothly - it also tasted good but not as good as other ganache I’ve made. The flavors here were very fun, but not worth trying to fiddle with to get the texture to work, try another orange cake someday.

  • mirjoy on February 15, 2026

    This cake is incredibly tasty and pretty foolproof. I wasn’t able to get it to be very pretty - I didn’t read closely to strain the orange peel out of the cream before adding the chocolate for ganache, so my ganache was a little lumpy. The cake still disappeared really quickly.

  • anya_sf on August 07, 2020

    My family loved this cake. I made 3/5 recipe in a 6" pan (done in 1 hr 10 min) and half the ganache. Used candied oranges left over from another recipe and didn't have quite enough, but the orange flavor was still good. The orange pieces sank to the bottom - maybe too large? Not sure why this is called a pudding cake, as it's just a cake, but maybe because it's nice and moist despite no oil. Don't make the ganache too far ahead as the book instructs or it will harden too much. I had to reheat it and it wasn't as smooth and glossy anymore, so only did 1 coat of ganache (using all of it) - tasted great, just not as pretty.

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