Almond Cake with Chocolate and Orange Recipe at MyDish

Almond Cake with Chocolate and Orange

4 stars based on 2 reviews Rate this Recipe

Method

  • Preheat oven to 180C/.Gas 4/350F

  • Separate eggs, whites in one bowl, yolks in another. With a wooden spoon, beat yolks gradually adding 130g of the sugar, until pale and creamy.

  • Fold in ground almonds, zest, juice and cinnamon to make a stiff paste.
  • Using a whisk, beat the egg whites until soft peaks form, then gradually whisk in the remaining sugar.

  • Keep whisking until mixture is glossy and peaks are stiff when you remove the whisk.
  • Stir one third of the whisked whites into the almond mixture to loosen it slightly, then using a metal spoon, carefully fold in the remaining mixture in two batches. Be gentle.

  • Grease a 17.5 cm round pie tine, then cut a piece of greaseproof paper to fit the bottom and put that in. Transfer the mixture to the tin.

  • If using dark chocolate sprinkle 2 squares of grated Green and Black Maya Gold chocolate into the mix when you've poured half in to stop it sinking to the bottom.

  • Place on the middle shelf bake in the preheated oven for 35 minutes. (We've done it in less - about 25mins in an electric fan oven).

  • This can be made wit blueberries stirred in instead of chocolate or is delicious without any of these additons and a dollop of fruit compote. It never lasts long once cooled so very happy eating...
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    Ingredients

    • 3 medium eggs
    • 160 g ground almonds
    • 150g golden caster sugar
    • ½ juice of same unwaxed orange
    • ¼ teaspoon ground cinammon
    • 2 squares green and black Maya Gold 70% cocoa dark chocolate grated
    • ½ zest of an unwaxed orange
    • 1 tablespoon icing sugar to dust (if you have the patience)

    By Views 1700  Added Tue May 27 2008


    The Go with Anything Cake! This wheat free dairy free cake is great for everyone and every occasion.

     

    Me and my friend Rachel have been making this cake for years after stumbling across a recipe in a magazine. We've adapted it and make it over and over again. It;s great for wheat and dairy free diets but everyone I have served it to has loved it. Read More

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