Prep 2 hrs 30 mins
Cook 45 mins
From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.
- 2 small thin-skinned oranges, approx. 375g total weight (or 1 large)
- 6 eggs
- 1 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 200 g ground almonds
- 250 g caster sugar
- 50 g cocoa
- orange peel, for decoration
- Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
- Drain, and when cool, cut the oranges in half and remove any big pips.
- Then pulp everything - pith, peel and all - in a food processor.
- Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
- Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
- Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
- Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
Outstanding and very easy to make. I prepared a cream cheese + nutella + cocoa filling (add nutella + cocoa according to taste) as and poured a molten (in the microwave) bar of Lindt 85% Cacao over the top...as if the original recipe wasn't indulgent enough!
Excellent! I made this last night for a party. I am a celiac, and like when I can serve people meals that were gluten-free to begin with. The cake was surprisingly large--most flourless cakes are more dense, and the ground almonds gave it some more height than I had expected, for a more "normal" cake-like texture. I weighed out about 8 ounces almonds and ground them in my food processor. I used an 8 inch cake pan as well. The eight servings are extremely generous--it would easily serve 10 or more (and I am a bit of a dessert hog!). Great served with some whipped cream or cool-whip.
Very moist and rich cake. No oil or butter made me re-consider the recipe. Cooked oranges for only one hour. Used coconut sugar 110 g instead of 250g caster sugar. Icing made up for the less sugar in the cake.