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Blush orange & dark chocolate cake
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3 blush oranges, scrubbed, zest and juice
250g golden caster sugar
250g unsalted butter, softened
200g self-raising flour
50g ground almonds
1 tsp baking powder
5 large eggs
100g dark chocolate (70% cocoa), roughly chopped
200g icing sugar, sifted
1 blush orange, scrubbed, zest and juice
1 Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm round cake tin with baking parchment. In a large bowl, combine 3 tbsp of the orange juice with all the cake ingredients except for the chocolate (and remaining juice). Whisk with electric beaters for 1 minute until pale, smooth, and creamy. Fold in the chocolate. Pour this cake mixture into the prepared tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a rack to cool. Use a skewer to poke holes all over the top of the cake, then drizzle over the remaining orange juice.
2 When the cake is almost cool, make the icing. In a bowl, combine the icing sugar and 50ml orange juice and mix to make a smooth paste, adding more icing sugar if it’s too runny. Drizzle the icing over the cake, scatter with the orange zest and serve warm or at room temperature.
Typical values per serving:
This recipe was first published in December 2021.