My version of Nigella’s Flourless Chocolate Orange CakegT8Dm


◦                     2 oranges, approx. 400g total weight

◦                     6 free range /organic eggs

◦                     200 g ground almonds

◦                     200 g organic rapadura or coconut sugar (I like to use  a combination in  a ratio of about 2:1); use other                              sugars if desired)

◦                     50 g organic cocoa powder (add more if desired)

◦                     1 teaspoon baking powder

◦                     1/2 teaspoon bicarbonate of soda



Preheat the oven to 180°C.

Place whole oranges in a pan and bring to the boil. With the lid on simmer for about 20-30 minutes (or until soft (easily pierced).

 Remove from pan and when cool roughly chop and place in blender starting on a low speed and continue until pureed.

 Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa powder to the food processor. Blend.

Pour into a well greased (or l prefer lined) 22cm spring form tin and bake for 45 minutes  to one hour.

 When the cake is cool remove from tin.

Wonderful served with thick double cream!