Tuesday, 12 August 2014

Flourless Orange & Chocolate Cake

Rich, moist, smooth and packed full of orange and chocolate - this flourless chocolate orange cake is fast becoming a favourite! 

I first created this recipe whilst house sitting two weeks ago. I had a whole bag of beautiful oranges (that I picked up from a country town on my way back from Karijini) and I knew I wouldn't be able to get through them all on my own, so needed a recipe to use a couple before they went bad.

There are tonnes of chocolate orange cake recipes around, but this one is slightly different as I had to make do as I wasn't in my own kitchen at the time. I think it turned out perfectly and couldn't wait to come home and replicate it to share with you all! 

It is a little time consuming as you need to boil the oranges for 2 hours, but once that is done you simply throw everything into the food processor (or blender in my case) and voila! A beautiful gluten free cake batter!


Flourless Orange & Chocolate Cake

Place 2 oranges in a saucepan and fill with water until covered. Bring to the boil and then reduce the temperature and leave to simmer for roughly 2 hours. You could do this step a day in advance if you need to.

Preheat your oven to 180 degrees celsius and lightly grease your cake tin.

Take oranges out of the water and leave to cool slightly before placing into your food processor (or blender). I would recommend breaking the oranges up slightly and checking for any large pips. 

Blitz the oranges slightly before adding in the rest of your ingredients. Throw in 200g of almond meal, 250g caster sugar, 60g good quality cocoa powder, 3 teaspoons of baking powder and 6 whole eggs. 

Blend the mixture until smooth and poor into your prepared cake tin, bake for 45mins - 1hr or until a skewer comes out clean. 

Leave to cool in the tin for 15mins before taking out and placing onto your cake rack. 


This cake is beautiful on its own, but I couldn't resist zest-ing it up a little (pun completely intended!) and candying a little orange peel for a delectable garnish.

Thinly slice a couple of slices of orange (circular sections) and cut into triangular segments (like you would a cake). Remove the rest of your orange zest and slice into 3mm strips.

Place all orange into a small saucepan with 1.5cups of water and roughly 3/4cups of sugar. Leave to simmer, stirring regularly, until the majority of the liquid has evaporated. Remove the candied orange onto a sheet of baking paper to cool and set slightly.

Do keep a close eye on this as you do not want the sugar to burn! 

To decorate this cake I pipped a circle of dark chocolate ganache (melted dark chocolate with a little cream) and piled it high with a crumb of roughly chopped pistachios, dark chocolate and the candied orange pieces, before draping with the remaining zest slices.


The house always looks better with an irresistible cake on the table!


2 whole oranges
250g caster sugar
200g almond meal
60g cocoa powder
6 whole eggs
3 tsp baking powder

Orange pieces and sliced zest 
100g caster sugar
1.5 cups water
Dark chocolate
50g Pistachios