Chocolate Orange Cake (Gluten Free)

It's the winter solstice in the southern hemisphere, the shortest day and longest night of the year.  Pomanders are traditionally made with oranges (representing the sun) stuck with cloves to symbolise the return of more daylight.  Meanwhile, the night is cold and the moon is full.  To mark the occasion, I baked a chocolate orange cake with sweet and juicy Australian navel oranges which are in season at the moment.  Easy to make by boiling two whole oranges, then processing them with all the other ingredients in my trusty, vintage Kenwood blender. The cake has an intense orangey flavour and no frosting is needed as it is so incredibly moist.  (Not into cake decorating, I place orange slices on top just for fun.)  Made with almond meal instead of flour, the cake is also gluten free.  Serve it with a dollop of thick cream for pure indulgence.

Serves 12

INGREDIENTS

• 2 medium whole, unpeeled oranges, about 450g / 1lb
• 6 extra large eggs (70g / 2½oz)
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 200g / 7oz almond meal
• 250g / 9oz caster sugar
• 50g / 1¾oz good quality, unsweetened cocoa powder
• oranges slices for decoration (optional)

METHOD

1. To remove wax from shop-bought oranges, put them in a bowl of very hot water, leave them for 5 minutes, then give them a gentle rub with a brush or cloth.
2. Place the two oranges in a medium saucepan.  Cover with water to just covering the oranges and bring to a boil. Cook the oranges, covered, for 1 hour until they are tender.  Check the water level occasionally and top up if necessary so it doesn't boil dry.  Remove the oranges and set aside to cool.
3. Grease a deep 22cm / 9" round springform or loose base cake pan.  Line base and side with baking paper.
4. When the oranges are cool, trim and discard their ends.  Halve them and remove any pips.  
5. Process the oranges together with the baking powder and bicarbonate of soda in a blender until the mixture is pulpy.
6. Add the almond meal, sugar and cocoa powder, processing each ingredient as you go to combine.
7. Pour and scrape the cake mixture into the prepared cake pan.
8. Bake in a preheated oven at 180°C/350°F for about 45 minutes or until a skewer inserted into the centre of the cake comes out fairly clean.
9. Let the cake cool completely in the pan before easing it out.  Decorate the cake with slices of orange on top, if like.

Source (With Adaptations):  Nigella Lawson