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!
Flourless orange & white chocolate cake
Moist, dense and sweet - what more could you want in a cake?
- 6 hrs cooking
- Serves 12
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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
- 1Place 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.
- 2Preheat oven to 160°C/325°F. Grease a 20cm {8-inch} springform cake pan; line base and side with baking paper.
- 3Process 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.
- 4Bake cake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 25 minutes.
- 5Remove 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.
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