Orange Almond Cake

 

Orange Cake with a scrumptious dark chocolate blanket

Orange Cake with a scrumptious dark chocolate blanket

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!

 

INGREDIENTS

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.

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4 thoughts on “Orange Almond Cake

  1. Looks lovely, and would be great to have with clotted cream or something really thick and high in fat, as there is no added fat in the cake. Have you worked out the nutritional breakdown of this piece of art?

    • Hi Afifah
      This cake is low fat, yikes! However, you can make it with coconut oil or unsalted butter. This changes the texture and reduces the flavour of the oranges. Either add 2 tablespoons of coconut oil or no more than 100 grams of unsalted butter. One really does have to experiment to find out which is their preferred flavour and texture.

      I do serve mine with lashing of home made crème fraiche (home made means it has a higher fat content than shop bought ). I have not worked out the overall nutritional breakdown because I use free range eggs, which vary greatly in size, and I don’t tend to weigh the oranges, but when I have, there can easily be an 80 -120 gram difference per cake. The fructose content will also vary according to the season, variety of orange and place of growth.
      Hope this helps!
      Caroline 🙂

  2. Absolutely delicious! My daughter made this cake for my birthday and everyone had a slice. Thanks for sharing such a great recipe

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