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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!