These wonderful lanterns are cooked inside orange shells and the moisture in the shells gives the cake a delicious chocolatey orange flavour and almost fudgy texture.
Ingredients
- 1 cup self-raising flour
- 2 tablespoons cocoa
- 8-10 medium oranges or tangelos
- 100 grams butter
- ½ cup caster sugar
- 1 egg
- To decorate
- a small amount of thick butter icing
- 2 chocolate flake bars
Method
- Sift together the flour and cocoa. Slice the top off each orange.
- Using a grapefruit knife or sharp paring knife, remove flesh and juice from each orange, scrape insides with a fork or spoon until all the orange flesh has been removed. Turn upside down to drain (reserve flesh and juice to use in Bat's Blood Soda).
- With a sharp knife, cut out triangles for eyes and nose and curved slit for the mouth on one side of the orange.
- Beat the butter and sugar together until light and fluffy. Beat in the egg thoroughly. Fold in the sifted flour and cocoa, to make a stiff mixture of cake consistency.
- Half fill each orange with chocolate cake mixture. Place on a baking sheet and cook at 190ºC for about 20 minutes or until well risen and when pressed lightly, springs back. Cool on a wire rack.
- Use a little leftover butter icing from the Spooky Face Cookies to pipe a small star in the centre of each lantern and top with a piece of chocolate flake for the handle.
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