Flourless Choc-Orange Cake with Bitter Orange Syrup

Serves 8-10


2 oranges, unpeeled

½ cup honey

200g gluten-free dark chocolate

1 tsp vanilla extract

½ cup fine polenta

1¼ cups hazelnut meal

2 tbsp Dutch cocoa powder

1 tsp gluten-free baking powder

⅓ cup gluten-free vegetable oil

3 eggs, at room temperatur­e

300ml thickened cream, whipped to soft peaks

Dried orange slices, to serve


¼ cup orange juice

⅓ cup honey

1 tbsp Campari (optional)

100g gluten-free dark chocolate, finely chopped

Preheat oven to 180°C (160°C fan forced). Lightly grease the base and sides of a 22cm round springform tin. Line the base only with non-stick baking paper. Set aside.

Place whole oranges into a saucepan and cover with water. Allow to simmer for 1 hour or until soft. Drain then roughly chop the oranges, removing any seeds.

Meanwhile, combine the honey and chocolate in a small saucepan over low heat. Cook, stirring until the chocolate has melted. Place the oranges in a food processor, add the honey mixture, and vanilla and process until smooth.

Add the polenta, hazelnut meal, cocoa powder, baking powder, oil and eggs and pulse until just combined. Spoon into prepared tin and cook for 45 minutes, or until a skewer inserted comes out clean.

While the cake is cooking, make the syrup. Place the orange juice and honey in a saucepan over low heat. Bring to a simmer and cook for 5 minutes, or until thickened.

Take off the heat, add the Campari (if desired) and chocolate, and stir mixture until smooth.

Pour half the syrup over the cake while warm, and set aside in the tin until cool.

To serve, spoon over cream, top with orange slices and add the extra syrup.


With sticky, gooey, caramelise­d bananas on top of a gluten-free sponge cake packed with chocolate chips, all that’s left to do is serve with vanilla ice cream and dig in. mindfood.com/gluten-free-banana-upside-down

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