“Be yourself; everyone else is already taken.” ....Oscar Wilde

Sunday 21 August 2011

Chocolate and Orange Cake

As promised I finally got to baking today. I know I've been very remiss lately and believe me there have been grumblings from within the ranks. But that's all sorted now.....as we speak my son is yet again helping himself to a hefty portion.
I had numerous oranges spare and have always had a liking to Chocolate Oranges - the kind that you "tap and unwrap" - so I decided to make a cake which combined the two. I came across a Nigella Lawson recipe for a flourless chocolate orange cake, which I thought sounded pretty good and as we all know Nigella can certainly deliver on the no fuss, but incredible, delectable goodies to devour at leisure.

The easy way the ingredients are all sqwished in the food processor certainly made me feel I was cutting corners but the result was superb. So easy!

I made a few adaptions along the way and added melted good quality chocolate over the top and drizzle down the sides.

It was so moist and beautiful with a dollop of Crème Fraiche

I have to tell you this was one of the easiest cakes I've ever made and the result was perfect.
Here's the recipe......

Flourless Chocolate Orange Cake 

1 Large Orange (or 2 small)
6 Eggs
1 heaped teaspoon of Baking Powder 
1/2 teaspoon of Bicarbonate of soda
200g of Ground Almonds
250g of Caster Sugar
50g of good quality Cocoa

As a variation you could always add a few drops of Cointreau into the orange mixture!
1.Put the oranges in a saucepan with cold water and bring to the boil before reducing the heat. 
2. Simmer for two hours or until soft. 
3.Drain the water from the oranges and set aside to cool.
4. When cool cut the oranges in half and remove any large pips.
5. Grease a 20cm spring form baking tin and preheat the oven to 180 degree's C (350 F)
6. Pulp the oranges in a food processor before adding the eggs, baking powder, bicard of soda, almonds, sugar and cocoa.
7. Process all the ingredients together until you have a smooth batter but not too much. You should still have a batter flecked with oranges.
8. Pour the batter into the baking tin and bake for 1 hour.
9. Check the cake after 45 mins as you may need to cover it with foil to prevent burning before the cake is cooked all the way through.
10. Let the cake cool in the tin before removing.
11. Most important point......ENJOY! =D


  1. Mmmmm . . . Chocolate and Orange are such wonderful bedmates! Fabulous!

  2. They were....its all gone! Zamooosh!

  3. Ok Neesie, my dear friend, you have to clarify that recipe! Do you boil the oranges with the skin on? if so, do you then process in the food processor with skin and all?? HELP!! Sure looks goooooood!

    1. Yes...to all of your questions Jenn,
      Gently simmer oranges with skins on. Everything (full oranges) goes into the processor and pulped together then poured into the tin. So easy ;D


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