Chocolate and Orange Cake
This cake is a merging of my two favorite Sicilian-style cakes - Torta Caprese (dark chocolate) and Claudia Roden's Orange Almond cake. It’s naturally Gluten Free and very low sugar. And it’s so moist, you won’t miss the frosting. The extraordinary flavor is derived from rich almond flour and whole oranges that have been boiled into perfection. In the picture, I’ve served this with a small scoop of Coconut Gelato topped with Orange Zest and Maldon Sea Salt.
Serving size 12 109 cal Protein: 4 g Carbs: 17 g Fat: g3
Ingredients
- 2 Orange
- 2 C Almond Meal
- ½ C Raw Sugar
- 6 Eggs
- ⅓ C Cocoa Powder
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Sea Salt
- 3 Tbsp Powdered Sugar
- 1 Tbsp Orange Juice
Directions
- Preheat oven to 400F. Use Convection setting, if available.
- Grease and parchment line an 8” springform or cake pan.
- Heat water and oranges in a deep saucepan on Medium.
- Reduce heat, and simmer for two hours or until oranges are softened. Remove stems, and puree in food processor – skin and all.
- Add all other ingredients to the food processor - pulse until blended.
- Pour batter into prepared pan. Bake for 30-40 minutes. Remove from oven when knife comes out clean.
- While still hot, poke holes all over the top of the cake.
- Mix powdered sugar and orange juice to make a glaze and brush the top of the cake with the glaze
- Allow to cool and remove from pan.
