A delightful flourless chocolate cake with a citrus twist, perfect for any occasion.
Place the oranges in a saucepan, cover with water, and bring to a boil. Simmer for 2 hours until soft.
Ensure the oranges are fully submerged to cook evenly.
Drain the oranges, let them cool, then cut in half and remove any seeds.
Allow the oranges to cool completely to handle them easily.
Blend the oranges, including the peel, in a food processor until smooth.
Blend thoroughly to avoid large chunks of peel in the batter.
Preheat your oven to 180°C (350°F) and prepare a 20cm springform tin by greasing and lining it.
Use parchment paper to ensure the cake releases easily.
Add the eggs, baking powder, bicarbonate of soda, ground almonds, sugar, and cocoa powder to the orange purée in the food processor. Blend until combined.
Do not overmix to maintain a light texture.
Pour the batter into the prepared tin and bake for 50-60 minutes, checking after 45 minutes.
Cover with foil if the top browns too quickly.
Cool the cake in the tin on a rack before removing it. Serve as is or with a garnish of orange zest.
Ensure the cake is completely cool before slicing for clean cuts.
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