cooking Flourless Orange Cake with Bitter Chocolate
May 12, 2013
I bloody love this cake. Why? All that whipping up egg whites, beating the shit out of butter, folding in the flour - forget it. This little beauty doesn’t contain any flour at all and is made from the whole orange, yes the pips, the peel, the pith, the lot - giving it a bitterness and dense texture. I’m tempted to have a go making it with blood oranges, but I struggled to find them in Camberwell this afternoon :/ so forgive me I have used the norms this time round.
- 2 large oranges
- 6 eggs
- 250g ground almonds
- 250g caster sugar
- 6g baking powder
Preheat the oven to 140°C. Mix the baking powder with the ground almonds, set aside. Cover the oranges in a pan of cold water, until completely submerged. Bring to the boil and continue to boil until they are soft.
Blitz softened oranges in a processor until you have a bright orange pulp. You can add a touch of orange blossom water at this stage, but this certainly not essential.
Mix the eggs and sugar in a large bowl, add the orange pulp, and finally the ground almonds.
Spoon the mixture in to individual pudding moulds (silicon ones work v. well) or a cake tin. Cook low, on about 140°C for 20 mins to half an hour, or when a squewer comes out clean.
Finish with a chocolate sauce, simply dark chocolate melted with an equal amount of cream.