2 oranges, skin on (zest ½ an orange first and reserve zest)
200g dark chocolate
1 cup caster sugar
3 cups ground almonds
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 tablespoon cocoa powder
1 tablespoon icing sugar
Zest of ½ orange
Crème fraiche or natural yoghurt (optional)
PREHEAT, oven to 200°C. Grease and line a 22cm spring form cake tin.
1. Place whole oranges in a pot and cover with water. Bring to the boil and cook for 15 minutes. Roughly chop oranges, transfer to a food processor and pulse until smooth.
2. While oranges are cooking, roughly chop chocolate and place in a small, heat-proof, glass bowl. Half-fill a small pot with water and bring to a simmer. Place bowl on top of water and stir until melted.
3. In a large bowl, beat eggs and sugar until thick and pale. Stir through orange puree, melted chocolate, ground almonds, cocoa powder, baking powder and bicarbonate of soda until well combined.
4. Pour mixture into tin and bake for 35–40 minutes. In a bowl, combine cocoa powder and icing sugar.
TO SERVE, dust cake with cocoa-icing sugar mix and scatter with orange zest. Cut into wedges and serve with crème fraiche/yoghurt, if desired.