Almond, Chocolate and Orange Cake

This cake ticks all the blocks, moist, light, gluten-free and absolutely delicious

INGREDIENTS

• 2 large oranges
• 6 large eggs, at room temperature 1 tsp baking powder
• 1⁄2 tsp bicarbonate of soda
• 200 grams almond flour
• 250 grams caster sugar
• 60 grams cocoa
• Icing sugar, for dusting Blackberries, for garnish

METHOD

PREHEAT oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper.

ADD the whole oranges to a pot filled with cold water and simmer for 30 minutes or until soft. Cut in quarters, keeping the skin attached and allow it to cool slightly.

BLEND oranges in a food processor before adding the rest of the ingredients. Blend until everything is mixed together. Pour into your lined cake tin.

BAKE for 45-50 minutes or until a skewer comes out clean and the cake has pulled from the side of the cake tin. Allow the cake to cool completely before serving. SERVE the cake with a light dusting of icing sugar and fresh blackberries.

ALSO SEE CHOCOLATE GANACHE MOUSSE CAVITY CAKE