Not only is this cake moist, chocolatey and utterly delicious, it’s gluten free and really easy to bake. It’s also versatile, because you can bake it as a whole cake or as mini cakes* using paper muffin cases.
What you need
- 2 oranges, washed
- 250g caster sugar
- 6 free range eggs
- 250g almond meal
- 1 teaspoon baking powder (I use gluten free)
- 100g dark chocolate – finely chopped
- 50g dark chocolate extra for drizzling over the top
What to do
Put the oranges in a large pot of water and bring to the boil. Simmer for 2 hours.
Drain and allow to cool to room temperature
Place the oranges in a blender and puree, put to the side.
Preheat oven to 160°C. Grease and line a 22cm spring form cake tin with baking paper.
Beat the eggs and caster thoroughly until well combined and light.
Fold in the orange puree followed by the almond meal, baking powder and chopped chocolate.
Pour the batter into the prepared tin.
Bake for 1-1¼ hours, until the top is golden and a skewer comes out clean when inserted into the centre.
Allow to cool in the tin.
Melt the remaining chocolate in a bowl placed over a pot of simmering water.
Remove the cake from the tin and place on a serving plate. Use a fork to drizzle the melted chocolate over the top.
*Bake mini cakes for 25 – 35 minutes or until a skewer comes out clean when inserted into the centre of a mini cake.