Cointreau-Spiked Sweet Navel Orange-Ades With Pasilla Chocolate Cashew Ganache

These little cakes are reminiscent of the choco-ade biscuits you used to get in the supermarket – and were my favourites when I was a child. If you can, make the orange curd a day ahead of serving as the cakes need a minimum setting time of 6 hours.

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Instructions

1.	Pour the orange and lemon juice into a medium-sized pan and whisk in the cornflour.
2.	Add the sugar, milk, Cointreau and salt.
3.	Stir over a medium-low heat until the sugar has dissolved.
4.	Cook the curd until it becomes thick - about 10 minutes.
5.	Remove the pan from the heat and add the butter. Stir until melted and combined.
6.	Allow the curd to cool a little then pour into a large clean jar. Cool and set in the fridge.
7.	Add all the base ingredients to a food processor and combine until the mixture is a fine crumb and sticks together between your fingers when pressed.
8.	Press a thin layer in the bottom of each muffin cup of a medium-sized silicone muffin tray. Refrigerate.
9.	To make the cream filling, blend all ingredients in a high-powered blender until smooth and well combined.
10.	Scrape out into a bowl. Set aside.
11.	Blend all the ganache ingredients except sesame seeds and freeze-dried mandarin, if using, in a high-powered blender until smooth and well combined. Set aside.
12.	Assemble the cakes by swirling orange curd through vanilla cashew cream.
13.	Spoon into bases and set in the freezer - about 2 hours.
14.	Once set, remove from silicone trays and spoon or pipe a circle of ganache into the centre of each round.
15.	Return to the fridge and allow to set.
16.	To serve, let the orange-ades soften to room temperature.
17.	Top with toasted sesame seeds and reserved orange zest or freeze-dried mandarin if you are feeling fancy.