Chocolate Orange Cake of the Gods…

This divine gluten free cake is a slight modification of a recipe given to me by the lovely Libby.  Also known as Jaffa Cake, a reference which will be familiar to both Australians and Poms.  It’s labour intensive, and there’s loads of washing up afterwards, but on the plus side, there’s a couple of chocolatey bowls, spoons and spatulas to lick out, as well as chocolate cake heaven at the end.

You’ll need:
2 navel or Valencia oranges (they need to be thin skinned, not too much white pith)
200g (7oz) dark chocolate (70% cocoa or more) broken in small pieces
100g (4oz) unsalted butter, chopped
8 eggs (Yes, it’s a lot. Yes, you need them all)
300g (10oz) caster (fine) sugar (I keep a vanilla pod in mine for baking)
375g (13oz) almond meal
1 tbsp cocoa (not drinking chocolate, the good stuff)

The night before, put the oranges in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer, covered, for 1 hour.  Throw out the water, cool the oranges and refrigerate overnight.

'Jaffa' cake, lightly dusted with Dutch cocoa and served with a puddle of thick cream. Yum!

‘Jaffa’ cake, lightly dusted with Dutch cocoa and served with a puddle of thick cream. Yum!

Next day, preheat the oven to 180C/325F. Grease and line a 24cm cake tin with baking parchment. Put the 2 cooked and cooled oranges in a blender or food processor and blitz till pureed. Melt the chocolate and butter together in a bowl over a pan of simmering water. Be very careful not to allow any water into the chocolate mixture or it will seize.  When melted and mixed together, set aside to cool a little. Using a stand mixer – or electric hand mixer – with whisk attachment, beat the caster sugar and eggs together on medium for 5 minutes until thick and pale and the mixture ‘ribbons’. (This is when a trail is left when you dribble a bit of the mixture across the surface). Add chocolate mixture, almond meal and cocoa, and mix on low speed till combined. Fold in the orange puree with a spoon or spatula – do not beat. Pour into the prepared cake tin and bake for 45 minutes, or till a knife or skewer inserted in the middle comes out clean (it’s going to depend on how hot your oven is). Cool for 5 minutes in the tin, then remove from pan and cool completely.  Dust the top with a little more cocoa.  Serve with lots of whatever artery clogging dairy product takes your fancy.

It’s supposed to serve 6-8….

3 thoughts on “Chocolate Orange Cake of the Gods…

  1. Sounds delicious! Mariella has developed gluten intolerance but has also been advised against dairy otherwise I would have made this for her. Perhaps I’ll do it for myself instead! xx

  2. katechiconi says:

    You could try doing it with a dairy-free margarine – I think there’s one called Nuttelex. If it doesn’t work so well, you may have to reserve the pleasure to yourself!

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