Orange and Chocolate Cake

My love for Nigella is no secret- her recipes always produce great tasting food with not much fuss. But it’s more than that. Her shows are almost addictive, and her over-the-top, almost sexual attitude towards food makes them more fun. I doubt she actually does get up at 3 in the morning, makes some french toast and strawberry coulis and then, leaving the kitchen in a mess, goes back to sleep. I don’t believe it, but I like it. It would be fun if you could do it, not get fat and not wake up to find a filthy kitchen.

I’ve only got one of her books, Feast, although I’m coming to believe that Nigella Express is one of the must-have cookery books. I love reading Feast. I haven’t cooked much from it yet, but I’ve probably read it cover to cover. The way she talks about food would make anyone fall in love with it.

Last year I discovered her Guinness Chocolate Cake and loved it. So dark, with a great texture and the Guinness influence, although not strong, adds an earthy flavour to it. It’s become a favourite and everyone who has tried it has loved it.

A year later, I found myself looking for a recipe for another chocolate cake, for the same friend’s birthday. In Feast, I found the recipe for an Orange and Chocolate cake, a combination that I really like. It looks so simple, it’s almost worrying.

You see, what you have to do is boil some oranges, then pop them in the food processor, and then add all other ingredients in there too. Oh, and bake it. Gregg would stuff it in his mouth and then proclaim that “cooking doesn’t get easier than this”.

Orange and Chocolate Cake (from Nigella)

Ingredients

2 oranges, weighing approximately 350 gr
6 eggs
1 heaped tsp baking powder
50g cocoa
200g ground almonds
250g caster sugar
Half tsp bicarbonate of soda

optional: orange peel to decorate

Boil the oranges (whole) for about 2 hours or until soft. Cut them in pieces, get rid of any seeds or hard bits and pop them in the food processor. Meanwhile, line and butter a round cake tin (23 cm) and preheat the oven to 170 degrees.

Pulp them until smooth. Let cool for a bit (I left it in the fridge for a few minutes) and add all other ingredients. Mix until you have a smooth batter.

Place in the tin and bake in the oven for 50 minutes to an hour. When it’s ready, place it on a cooling rack and let it cool completely.

Have you noticed that it has no butter and no flour? Perfect for the gluten intolerant and, although I’m not going to pretend this is healthy, it’s certainly not as bad for you as other chocolate cakes. The oranges make it so moist you won’t able to tell there’s no butter in there and the taste is quite strong, unlike other orange cakes that only use juice or zest. You can make a ganache for it if you like but I don’t think it needs it. Some ice cream would be nice with it, although we had it plain and it was gorgeous.