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Orange, almond and chocolate cake

Orange, almond and chocolate cake

This is a really moist cake; the flavour improves with keeping - if it gets the chance. Without the icing, it is dairy free. Store un-iced in a cool place and make the chocoalte cream icing just an hour or two before serving. From then on, keep the cake in the refrigerator.


  • 3 medium oranges
  • 1½ cup caster sugar
  • 4 70 grams packets ground almonds
  • 5 eggs, beaten
  • 2 tsp baking powder
  • 100 grams semolina
  • 3 tsp ground cardamom
  • 100 grams plain chocolate
  • ½ cup cream
  • orange zest for garnish


Put clean oranges in a saucepan of cold water, bring to the boil, cover and simmer for 20 minutes.

  1. Drain and cool, cut oranges in half, discard pips.
  2. In a Food Processor blend cooked oranges with caster sugar, until smooth, pulse in almonds, eggs, baking powder, semolina and cardamon.
  3. Pour into a round 24 cm greased and lined springform tin. Bake at 170ºC for 50 minutes or until cooked.
  4. Chocolate Cream icing
  5. Melt the chocolate in a heatproof bowl over hot water, add half the cream, cool, beat in remaining cream, spread on to cake and garnish with orange zest.

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