This is a delicious moist cake that tastes better a few days after it has been baked, so try to be patient before tucking in!
2 medium-sized organic oranges
250 grams organic ground almonds
6 free range organic eggs
1 tsp baking powder
1 tsp unrefined salt
Cut up the oranges into small pieces and remove the pips
Put into a saucepan, cover with water, bring to the boil and simmer for about an hour. Take care not to boil dry and burn the pan.
Put the cooked orange (yes, peel and all) in to a food processor and whizz till all is roughly blended (do experiment with each cake you make to find just how smooth or otherwise you like your orange).
Add the eggs, baking powder and salt and blend
Add the almonds
Pour into a 9 inch square lined baking tin or silicon mould and bake in the middle of the oven, gas mark 5, 375 Farenheit or 190 Celsius for 45 – 60 minutes.
When cool melt 100 gm plain chocolate (at least 70 %) and pour over the top of the cake. Leave to set.
Leave out overnight and then store in the fridge.
This is a rich cake. You should easily get 12 servings from this.