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.

Ingredients

• 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

Method

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.