Chocolate orange cake

Chocolate orange cake

By
From
Three Sisters Bake
Serves
8-10
Photographer
Helen Cathcart

This is a truly decadent cake... one for the grown ups. The cooking process really maximizes the zesty flavour of the oranges, giving this cake a real distinctive citrussy ZING! The recipe is flourless so, although it’s not entirely gluten-free, it is suitable for those with a mild gluten intolerance. - Nichola

Ingredients

Quantity Ingredient
3 oranges
6 large eggs, at room temperature
250g caster sugar
200g ground almonds
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
60g cocoa powder

For the ganache

Quantity Ingredient
200g good-quality dark chocolate, broken into pieces
130g unsalted butter
1 teaspoon golden syrup
50ml double cream

Equipment:

Quantity Ingredient
23 cm round loose-bottomed cake tins

Method

  1. Place the whole oranges in a large pan and cover with cold water. Place on a medium-high heat and bring to the boil. Cover the pan, turn down the heat and simmer for 2 hours, checking occasionally that the water has not evaporated. Remove from the heat, drain the oranges and set aside to cool.
  2. Once the oranges are cool, cut them into quarters, remove the pips and place the orange quarters, skin and all, in a food processor. Blitz until you have a relatively smooth orange pulp.
  3. Preheat the oven to 180°c.
  4. Line the base and sides of the cake tin with greaseproof paper.
  5. Beat the eggs and sugar in a large bowl for 1–2 minutes until well combined. Add 375 g of the blitzed oranges and mix (if there is any remaining orange you can freeze it for next time). Then add the ground almonds, baking powder, bicarbonate of soda and cocoa powder and stir, making sure all ingredients are well combined.
  6. Pour the mixture into the prepared tin and bake in the oven for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin a little, then turn out onto a wire rack.
  7. To make the ganache, melt the chocolate and butter with the syrup in a heatproof bowl set over a pan of simmering water (making sure that the bottom of the pan does not touch the water), stirring occasionally.
  8. Remove from the heat and leave to cool a little before stirring through the cream.
  9. Pour the warm ganache over the cake and let it drizzle down the sides of the cake. Allow 30 minutes for it to set before serving.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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