Orange Chocolate Cake. June 01 2020
We love this cake because it is easy to make and everyone raves about it. It is robust too! This cake will travel well wrapped in foil and be a marvellous treat at the end of a hike or picnic.
6 free range eggs
250g caster sugar
250 g almond meal
1 teaspoon baking powder
1 teaspoon bi carbonate of soda
50 g best quality cocoa powder
Cocoa to dust.
Preheat your oven to 180 degrees C and prepare a 20 cm round lined tin.
Simmer oranges on stove top for two hours. Cool slightly. (You can also pressure cook them for 12 minutes)
Cut the oranges in half and take out as many of the seeds as you can. Add the oranges and the rest of the ingredients to the food processor and pulse until combined. Don’t over mix - it can be nice to see some chunks of orange peel as you cut the cake.
Pour the batter into the tin. Bake for one hour. Check after 45 minutes to stop it getting too brown on the top. If it is too brown, cover the top with foil and keep baking.
Once cooked, remove the cake from the oven and cool in the tin.
Remove from the tin and dust with cocoa.
Serve with double cream if you like, but also delicious by itself.
This is a recipe from my darling sister Emma. You can find her book here!
She’s gluten free too! And as my friend Frankie would say - Boom!