This is a super-simple but beautifully moist and dense gluten-free cake, packed with whole oranges and almonds, with a mellow chocolate flavour thanks to the addition of Dutch cocoa. Topped with candied oranges and a drizzle of orange syrup it makes for a perfect dessert or late afternoon treat.
INGREDIENTS
1½ oranges, spray free or organic
175 grams ground almonds (almond meal)
1 cup caster sugar
4 extra large eggs
1½ tablespoon dark Dutch cocoa
18cm removable base cake tin, base and sides lined with baking paper
Candied Oranges and Orange Syrup
1 cup sugar
3 cups water
1 small orange, thinly sliced
METHOD
Put the orange and a half in a pot, cover with water, bring to the boil and reduce to a simmer. Cook for an hour and cool in poaching liquid.
For the cake, preheat the oven to 170˚C (350˚F) and line the base and sides of an 18cm removable base cake tin with baking paper. Once the orange is cool, chop it into large wedges and whizz it – seeds, skin and all – in the food processor. Add almonds, sugar, eggs and cocoa and whizz until well combined and smooth.
Pour into the prepared cake tin and bake for 60–65 minutes until the middle is set and cooked through. Leave to cool in the tin, then remove carefully to a serving plate. Top with candied oranges and a drizzle of syrup. Serve with softly whipped cream folded through natural yoghurt on the side. Feel free to use the finely grated zest of the remaining half an orange to stir through this too.
Candied Oranges and Orange Syrup: Put the water and sugar in a large shallow pot and bring to the boil, stirring to dissolve the sugar. Reduce to a simmer, add oranges and cook for 30 minutes. Carefully remove with a pair of tongs, and lay out on a tray lined with baking paper to cool. Pour remaining syrup into a container and store in the fridge until needed.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.