Orange Chocolate Cake
When it comes to baking I can’t seem to see beyond oranges at the moment. The season will soon be over and thoughts of more orange recipes cross my mind. So I should get on with it! Although I often use the zest and the juice, this is the first time that I have used the entire fruit in a cake. The orange flavour is delightfully refreshing and fragrant. The cake is moist and so soft. despite the crack on the surface, it was still good!
The oranges:(I used 2)
Wash and pat dry. Cut them into quarters and boil in water that is just enough so that the oranges turn soft and are cooked through.
Let the mixture cool and then remove the pips.
Blitz in the blender and set aside.
The zest from a third orange can be readied for decoration.
1 cup flour
1/2 cup almond meal
1 tsp baking powder
1 tsp cinnamon powder
2 tbs cocoa powder
1 tsp vanilla essence
1 cup fine sugar
1 cup butter, at room temperature
80 grams dark chocolate, melted
2 tsp milk (if the mix looks a bit dry)
Grease a tin and line the base with grease-proof paper.
Sieve the flour with the cinnamon, cocoa and the baking powder.
Cream the sugar and the butter till pale and fluffy.
Add the eggs one by one beating each one till well incorporated in the mixture.
Add the vanilla essence and the beaten chocolate.
Add the orange mix and beat it into the batter.
Fold in the almond meal and then the prepared flour.
Transfer the batter into the prepared tin and bake in a preheated oven 180C oven for about 40 minutes or till a skewer inserted in the centre comes out clean.
Remove and let it cool for about 10 minutes. Then take it out of the tin and cool on a wire rack.
Dredge some icing sugar after the cake cools down. Cut into wedges and serve with a dollop of cream. Decorate the cream with a few thin slivers of orange zest.