{Flourless} Chocolate Orange Cake
Yield: 9 inch cake
Adapted from Nigella Lawson, Feast
Note: In order to make this cake, you will need a kitchen scale. I have this one, and love it. Baking by weight is so much easier and precise!
Ingredients
1 large or 2 small, thin-skinned oranges (350 g/12.3 oz total weight)
6 eggs
1 heaping tsp baking powder
.5 tsp baking soda
pinch of salt
50 g/1.7 oz cocoa
200 g/7 oz almond meal (or very finely ground almonds)
250 g/ 8.8 oz sugar
Instructions
Put the whole orange(s) in a pan with cold water, bring to a boil and cook on a low simmer for 2 hours, or until soft. Drain.
When cool, halve the orange(s) and remove any visible seeds.
Preheat oven to 350 degrees F/180 degrees C
Puree the entire fruit (peel, pith and pulp) in a food processor. Add the eggs, baking powder, baking soda, salt, almond meal and cocoa to the orange in the processor. Run the machine until you have a cohesive batter.
Pour into a 9 inch butter springform pan. Bake for about 1 hour, or until a toothpick inserted in middle comes out clean.
This cake is perfect for Passover, and is also gluten free.