chocolate-orange cake




Prep Time


Cook Time

Incredibly easy and oh-so delicious.



For the chocolate-orange cake

  • 2 oranges — washed
  • 2 1⁄2 cups ground almonds
  • 250g caster sugar
  • 1⁄2 cup cocoa powder, plus extra for dusting
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 6 eggs
  • Vanilla ice cream and orange segments, to serve


For the chocolate-orange cake

  • Place the whole oranges in a saucepan and cover with cold water.
  • Bring to the boil over a medium-high heat, then reduce the heat to low. Cover with a cartouche (a round of baking paper) to keep the oranges submerged and simmer for 1–11⁄2 hours, topping up the water if necessary, until soft.
  • Preheat the oven to 180°C (160°C fan bake). Line a 22cm-diameter round springform cake tin with baking paper.
  • Remove the oranges from the saucepan and cool slightly.
  • Quarter each orange and discard the pips. Place the orange quarters in a food processor and blitz to a smooth purée.
  • Add the ground almonds, sugar, cocoa, baking powder, baking soda and eggs. Pulse to combine.
  • Pour into the prepared cake tin and bake for 45 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
  • Dust with cocoa and serve with ice cream and oranges.