For those of you who are are gluten free or those of you who just want to take a break from white flour, this cake is your answer, it is very moist and the addition of orange makes a nice change. Also if you aren’t an experienced baker this also full-proof!
2 valencia oranges
200g dark chocolate, chopped
100g butter, chopped
1 1/3 cups (300g) caster sugar
3 cups (300g) almond meal
Double cream, to serve
Icing sugar, to serve
Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil.
Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool.
Roughly chop and place in a food processor. Process until a coarse paste forms.
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)
Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.
Fold in the almond meal, orange paste and chocolate mixture until well combined.
Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan. Dust with icing sugar and serve with cream.