Ingredients
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2
-
6
-
1
-
1/2
-
200
-
250
-
50
-
-
-
-
-
-
-
-
Directions
Nigella Lawson Flourless Chocolate Orange Cake, From the chocolate cake chapter in her book ‘Feast’ This is one of the best chocolate cakes I have ever made I sometimes add the juice and zest of half a lemon to the batter , A bit too grainy for me I thought it would be more similar to other flourless cakes in consistency, but a bit too grainy But great taste and simple to make used very finely ground almond flour so dont think anything was off there , Fabulous cake Served it to my foodie and non foodie friends and it was a huge hit As suggested in earlier reviews I decreased the sugar used 125g I also added 1 tsp of instant expresso powder and 1 tsp of Grand Marnier to the cake batter before baking It was truly one of the best flourless chocolate cakes I’ve made
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Steps
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1
Done
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Put the Whole Orange or Oranges in a Pan With Some Cold Water, Bring to the Boil and Cook For 2 Hours or Until Soft. |
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2
Done
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Drain, and When Cool, Cut the Oranges in Half and Remove Any Big Pips. |
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3
Done
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Then Pulp Everything - Pith, Peel and All - in a Food Processor. |
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4
Done
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Preheat the Oven to Gas Mark 4/180c Butter and Line a 20cm Springform Tin. |
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5
Done
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Add the Eggs, Baking Powder, Bicarbonate of Soda, Almonds, Sugar and Cocoa to the Orange in the Food Processor. Run the Motor Until You Have a Cohesive Cake Mixture, but Slightly Knobbly With the Flecks of Pured Orange. |
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6
Done
|
Pour and Scrape Into the Cake Tin and Bake For an Hour, by Which Time a Cake Tester Should Come Out Pretty Well Clean. Check After 45 Minutes Because You May Have to Cover With Foil to Prevent the Cake Burning Before It Is Cooked Through, or Indeed It May Need a Little Less Than an Hour; It All Depends on Your Oven. |
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7
Done
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Leave the Cake to Get Cool in the Tin, on a Cooling Rack. When the Cake Is Cold You Can Take It Out of the Tin. Decorate With Strips of Orange Peel or Coarsely Grated Zest If You So Wish, but It Is Darkly Beautiful in Its Plain, Unadorned State. |
