Luxury Culinary Holidays


Orange (and Chocolate) Cake

Saturday, April 27th, 2013

Orange (and Chocolate) Cake

• 2 oranges, diced (including skins), pips removed
• 115g/4oz olive oil, plus extra for greasing
• 115g/4oz sugar
• 2 medium free-range eggs, beaten
• 3 tsp baking powder
• 175g/6oz flour or semolina
• Optional - 60g dark chocolate
• Optional - 50g bran

Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with oil.
Purée the diced oranges in a food processor.

Whisk the oil and sugar in a bowl until it turns pale. Mix in the eggs one at a time, then add the baking powder and flour or semolina and bran if using. Stir to combine, then fold the orange pulp through the mixture.

If using, cut the chocolate into small chunks then stir through the cake mixture.

Pour the mixture into the prepared tin, and put in the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.

Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out.

This cake freeze well, or keeps for a week, wrapped and kept in the fridge.