Chocolate orange cake
2015-03-26T01:07:52+11:00
This ultra-moist chocolate cake is based on Claudia Roden’s classic boiled orange cake. It’s a breeze to make and keeps well for up to 5 days.
Ingredients
- 2 oranges
- 6 eggs
- 250g caster sugar
- 21/2 cups (250g) almond meal
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 cup (50g) cocoa powder, plus extra to dust
- Vanilla ice cream and extra orange wedges, to serve
Method
Place the whole oranges in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to low, cover with a plate or cartouche (a round of baking paper) to keep oranges submerged and simmer for 1-11/2 hours, topping up water if necessary, until soft.
Preheat oven to 180°C. Grease and line a 22cm springform pan.
Remove oranges from saucepan and cool slightly. Quarter each orange and remove the seeds, then transfer to a food processor and whiz to a smooth puree. Add the remaining ingredients and pulse to combine. Pour batter into the prepared pan and bake for 45 minutes or until a skewer comes out clean.
Cool for 10 minutes, then transfer to a rack to cool completely.
Dust with extra cocoa and serve with vanilla ice cream and orange wedges.
Recipe from delicious. Love to Eat by Valli Little, published by ABC Books
