Monday, 23 February 2015

Chocolate-Orange Almond Cake

Hmm... Just occurred to me, I see a pattern emerging in my posts lately and its ORANGE(s)
I guess it's unavoidable - it's the time of the year where you find oranges filled-up the boxes in the supermarket aisles.
They were stockings filler during Christmas and given as door gifts during Chinese New Year.
And lately, rather unwittingly, I have been making desserts flavoured with the fruit in question...
not that there's anything wrong with it... I love oranges!!

 In any case, I still think Orange is NOT the New Black!

Bought a bottle of this organic Sicilian Blood Ruby Orange juice from a local farm shop.
Bought it because I love the look of the bottle -
what can I say, I'm a sucker for good product design and packaging.
The juice was delicious, so I was fine...

I've made this cake many a-time.
It's simple, it's gluten-free (well, almost) and it's healthier than most cake.

Chocolate-Orange Almond Cake
creds to Miss Nigella

2 small thin-skinned oranges
6 eggs
1 teaspoon baking powder
12 teaspoon bicarbonate of soda
200 g ground almonds
200 g caster sugar
50 g cocoa
 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 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.
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.

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