Recipe

Flourless orange & white chocolate cake

Moist, dense and sweet - what more could you want in a cake?

  • 6 hrs cooking
  • Serves 12
  • Print
    Print
The base for this cake is a whole boiled and pureed orange with an almond batter. It is a creation of Middle Eastern origins, made famous by cookbook author Claudia Roden. Our version is the perfect balance of moisture and crumb – the inspired addition of white chocolate balances out any bitter notes. Heavenly!

Ingredients

  • 1 large orange (300g)
  • 4 eggs
  • 50 grams butter, melted
  • 200 grams white chocolate, grated coarsely
  • 1 cup (220g) caster sugar
  • 2 cups (240g) almond meal
  • 1½ teaspoons gluten-free baking powder
  • 100 grams white chocolate, extra, grated coarsely

Method

  • 1
    Place washed and unpeeled whole orange in a medium saucepan with enough water to cover. Bring to the boil; simmer for 1½ hours or until orange is tender. Top up pan with boiling water as needed to keep orange covered. Drain; cool orange to room temperature. Discard ends from orange. Halve orange; discard seeds.
  • 2
    Preheat oven to 160°C/325°F. Grease a 20cm {8-inch} springform cake pan; line base and side with baking paper.
  • 3
    Process orange, including rind, until pulpy. Add eggs and butter; process until smooth. Transfer mixture to a large bowl. Stir in white chocolate, sugar, almond meal and sifted baking powder. Pour mixture into pan.
  • 4
    Bake cake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 25 minutes.
  • 5
    Remove cake from pan and sprinkle with extra grated chocolate. Serve warm or at room temperature.

Notes

  • Tip Depending on the design of the springform pan you're using, lock the base in upside down so that the base is level; this will make it easier to remove the cake from the base.
  • Do ahead The cake is best made on day of serving.
  • Serving suggestion Dust with sifted icing sugar and serve with thick (double) cream.

More From Women's Weekly Food