Date: 18 Apr 2015 Author: Jacqui Categories: Food, Sweets & Treats 0


Do you sometimes need to make a delicious and striking dessert but it cannot be too complicated?  Than you have to try this cake!  This Orange Almond Chocolate cake has a fudge-like consistency with a delicious orange-chocolatey taste.  And the Chocolate Ganache on top makes it even more decadent!

This recipe is already uploaded but was made as individual mini cakes.  If you do not have the patience nor the time, you can just bake a whole cake as above, cover it with the ganache and decorate it with different sized sprinkles as I have done.

The oranges in the recipe are boiled whole, peel and all.  It might sound weird, but that is how this cake is made.  The only thing is when you quarter the oranges after boiling, if you come across any pips, do remove them as they can make it taste bitter.


  • 2 oranges, whole unpeeled
  • 250g unsalted butter
  • 250g sugar
  • 6 eggs
  • 1 1/2 Tbsp GF Baking Powder
  • 1/2 tsp almond essence
  • 300g round almonds or almond flour/meal
  • 5 tsp cocoa powder

Chocolate Ganache Ingredients

  • 340g dark chocolate, chopped into small pieces
  • 1 cup heavy cream


Put the oranges in a saucepan, cover with water.  Boil until soft for approximately 1 hour.  Drain, then quarter each orange, removing  seeds. Pulse the oranges in a food processor until chopped. You will be needing 300g of this pulp.  Add the rest of the ingredients to the 300g of pulp you have in the food processor and pulse until the mixture comes together.

Preheat oven to 200C.  Line a 26 cm spring-form baking tin with baking paper and grease lightly.

Pour this batter into the prepared tin and bake at 200°C for 10 minutes.  Reduce the temperature to 160ºC and bake for a further 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean.  Cool cake before removing from tin.

To make the Ganache, put the chopped chocolate in a large bowl.  Heat the heavy cream on medium high until it just comes to a boil. Remove from heat and immediately pour cream over chocolate. Stir until the chocolate melts and is completely combined with the cream and starts to look glossy.  Allow to cool slightly before pouring over the cake as a glaze.  The longer you allow the ganache to cool, the thicker it will set.  After you cover the cake top and sides, leave the ganache to thicken slightly and then gently sprinkle the circumference decoratively with your chosen sprinkles.

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