Cho­co­late, al­mond and or­ange cake

Pilbara News - - Lifestyle -

Prepa­ra­tion: 20 min­utes Cook­ing: 11⁄ hours

2 Makes: 12 slices In­gre­di­ents 2 navel or­anges 200g dark cho­co­late, chopped 6 eggs 250g or 21⁄ cups al­mond meal

2 250g or 1 cup caster sugar Cream, nat­u­ral yo­ghurt with a lit­tle honey

Method Pierce the skins then cook or­anges in 1⁄

2 cup wa­ter in a big mi­crowave-safe bowl for 20 min­utes. Re­move or­anges and set aside to cool. Roughly chop. Blitz in a food pro­ces­sor into a coarse paste. Break up cho­co­late. Add pieces to a mi­crowave-safe bowl. Mi­crowave 3 min­utes on medium low. Stir un­til smooth. Set aside to cool. Pre­heat oven to 180C. Line a 22cm cake tin with bak­ing pa­per. Beat eggs and sugar to­gether in a big bowl un­til firm enough to hold a fig­ure 8. Fold in al­mond meal, or­ange paste and cho­co­late mix­ture un­til well com­bined. Pour into cake tin. Bake for 75 min­utes or un­til cooked. Al­low to cool in the pan. Dust with ic­ing sugar or co­coa pow­der.

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