Ingredients Jump to Instructions ↓

  1. Ingredients (serves 12)

  2. 2 valencia oranges

  3. 200g dark chocolate, chopped

  4. 100g butter, chopped

  5. 8 eggs

  6. 1 1/3 cups (300g) caster sugar

  7. 3 cups (300g) almond meal

  8. Double cream, to serve

  9. Icing sugar, to serve

Instructions Jump to Ingredients ↑

  1. Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Roughly chop and place in a food processor. Process until a coarse paste forms.

  2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

  3. Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

  4. Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan. Dust with icing sugar and serve with cream.


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