Chocolate orange cake
A TRULY decadent treat for grown-ups. The cooking process really maximises the zesty flavour of the oranges, giving the cake a distinctive citrusy zing. This cake is also flourless, making it fine for those with a mild gluten intolerance, though it is not entirely gluten free.
FOR THE CAKE
● 375g (13oz) of whole oranges
● 6 eggs
● 250g (9oz) caster sugar
● 1 tsp baking powder
● ½ tsp bicarbonate of soda
● 200g (7oz) ground almonds
● 60g (2oz) cocoa powder
FOR THE GANACHE
● 200g (7oz) dark chocolate
● 130g (4½oz) unsalted butter
● 1 tsp syrup
● 50ml (1¾fl oz) double cream
PUT the oranges in a large pan and cover with water. Place on the hob and allow the water to come to the boil.
Cover the pan with a lid and turn down the heat until the water is simmering. Leave the oranges to simmer for two hours, checking occasionally that the water has not boiled off.
After two hours, drain the oranges and set aside to cool, then cut the fruit into quarters, remove any pips and place in a food processor. Blitz until you have a relatively smooth orange pulp.
Preheat the oven to 180C (350F, gas 4) and then grease and line a 23cm (9in) round cake tin.
Break the eggs into a mixing bowl and beat together with the sugar.
Add 375g of the blitzed oranges and mix. If there is remaining orange, you can freeze for next time.
Next, add the ground almonds, baking powder, bicarbonate of soda and cocoa and stir, making sure all the ingredients are well combined.
Pour the mixture into the prepared tin and bake for 50 minutes. A skewer will come out clean once the cake is ready.
For the ganache, melt the chocolate, butter and syrup into a metal bowl over a pan of simmering water and stir through the cream.
Pour over the cake and allow to set for 30 minutes before serving.