Incredibly easy and oh-so delicious.
Ingredients
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
Method
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.