• This cake ticks all the blocks, moist, light, gluten-free and absolutely delicious

    INGREDIENTS

    • 2 large oranges
    • 6 large eggs, at room temperature 1 tsp baking powder
    • 1⁄2 tsp bicarbonate of soda
    • 200 grams almond flour
    • 250 grams caster sugar
    • 60 grams cocoa
    • Icing sugar, for dusting Blackberries, for garnish

    METHOD

    PREHEAT oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper.

    ADD the whole oranges to a pot filled with cold water and simmer for 30 minutes or until soft. Cut in quarters, keeping the skin attached and allow it to cool slightly.

    BLEND oranges in a food processor before adding the rest of the ingredients. Blend until everything is mixed together. Pour into your lined cake tin.

    BAKE for 45-50 minutes or until a skewer comes out clean and the cake has pulled from the side of the cake tin. Allow the cake to cool completely before serving. SERVE the cake with a light dusting of icing sugar and fresh blackberries.

    HANDS-ON TIME 20-25min | TOTAL TIME 1h 25 min | SERVES 8 | GLUTEN-FREE | DAIRY-FREE | QUICK & EASY FREEZER-FRIENDLY | MAKE AHEAD

    ALSO SEE CHOCOLATE GANACHE MOUSSE CAVITY CAKE 

    Chocolate mousse cavity cake

     

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