Nigella Chocolate And Orange Cake is made with oranges, eggs, baking powder, bicarbonate of soda, ground almonds, sugar, and cocoa and decorated with orange peel resulting in a tasty chocolaty treat that takes 3 hours and 25 minutes to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate And Orange Cake Recipe:
- Rich Flavor Profile: The combination of intense cocoa and citrusy oranges creates a uniquely flavorful experience that’s both indulgent and refreshing.
- Moist and Tender Texture: Ground almonds not only add richness but also ensure a moist and tender crumb, making each bite satisfyingly soft.
- Gluten-Free Option: Perfect for those with gluten sensitivities, as it’s made without flour, relying on almonds instead.
- Easy Preparation: With straightforward instructions and minimal ingredients, this cake is accessible to both novice and experienced bakers alike, promising a delightful result every time.
❓ What Is Nigella Chocolate And Orange Cake Recipe?
Nigella’s Chocolate And Orange Cake Recipe combines whole hard-boiled oranges with eggs, baking powder, bicarbonate of soda, ground almonds, sugar, and cocoa, baked to perfection and decorated with orange peel.
🥚 Nigella Chocolate And Orange Cake Ingredients
- 2 small or 1 large thin-skinned orange, approx. 375g total weight
- 6 eggs
- 1 heaped tsp baking powder
- ½ tsp bicarbonate of soda
- 200g ground almonds
- 250g caster sugar
- 50g cocoa
- orange peel for decoration if wished
🥮 How To Make Nigella Chocolate And Orange Cake
- Put the whole orange or oranges in a pan with cold water, bring to a boil, and cook for 2 hours or until soft.
- Drain and let cool. Cut the oranges in half, remove any big pips, and then pulp everything (pith, peel, and all) in a food processor until smooth. Alternatively, chop finely by hand if not using a processor.
- Preheat the oven to gas mark 4/180°C. Butter and line a 20cm springform tin.
- In a food processor, combine the pulped oranges with eggs, baking powder, bicarbonate of soda, ground almonds, caster sugar, and cocoa. Process until you have a cohesive cake mixture that is slightly knobbly with flecks of puréed orange.
- Pour the cake batter into the prepared tin and bake for approximately 1 hour. Start checking the cake at around 45 minutes to ensure it doesn’t burn; you may need to cover it with foil. The cake is done when a cake tester or skewer inserted into the center comes out clean.
- Leave the cake to cool completely in the tin on a wire rack. Once cooled, remove from the tin and decorate with strips of orange peel or coarsely grated zest if desired.
💭 Recipe Tips
- Boil Oranges Thoroughly: Ensure the oranges are boiled until very soft to achieve a smooth texture when pulping them. This step is crucial for the overall consistency of the cake.
- Adjust Sugar to Taste: Depending on the sweetness of the oranges and personal preference, you can adjust the amount of caster sugar to balance the flavors.
- Use a Food Processor for Consistency: While you can chop oranges by hand, using a food processor ensures a more uniform pulp, which integrates well with other ingredients for a cohesive cake batter.
- Check Doneness Carefully: Since baking times can vary, start checking the cake around 45 minutes. Insert a cake tester or skewer into the center; it should come out clean when the cake is fully baked. Cover with foil if necessary to prevent over-browning.
🍻 What To Serve With Chocolate And Orange Cake?
Serve Chocolate And Orange Cake with a dollop of Mascarpone Icing, a scoop of Lemon Mousse, and a cup of hot coffee or tea.
🎚 How To Store Leftovers Chocolate And Orange Cake?
- In The Fridge: Store leftover chocolate orange cake in an airtight container for up to a week.
- In The Freezer: Wrap tightly leftover chocolate orange cake in plastic and freeze for up to 2 months.
🥵 How To Reheat Leftovers Chocolate And Orange Cake?
- In The Oven: Assemble leftover chocolate orange cake slice on a baking sheet and heat at 250°F for 8 to 15 minutes until warmed through.
- In The Microwave: Heat leftover chocolate orange cake in a microwave-safe plate on medium power for 2 to 4 minutes per slice until warm.
FAQs
Why is my chocolate orange cake dense?
Overmixing can lead to a dense cake by developing too much gluten, resulting in a heavy, less airy texture.
Why did my chocolate orange cake sink in the middle?
Using a too-small pan can cause the cake to sink in the middle as it lacks space to rise properly.
Why did my chocolate orange cake not rise?
If your oven is too hot, the cake will set before fully rising, leading to a flat cake.
How do you know when a chocolate orange cake is done?
A chocolate orange cake is done when a skewer inserted into the center comes out clean or with few crumbs.
Try More Nigella Lawson Recipes:
Nigella Chocolate And Orange Cake Nutrition Facts
Amount Per Serving
- Calories 168.1
- Total Fat 11.9g
- Saturated Fat 1.2g
- Cholesterol 18.7mg
- Sodium 255.9mg
- Potassium 65.0mg
- Total Carbohydrate 13.8g
- Dietary Fiber 1.3g
- Sugars 1.7g
- Protein 3.1g
Nigella Chocolate And Orange Cake
Description
Nigella Chocolate And Orange Cake is made with oranges, eggs, baking powder, bicarbonate of soda, ground almonds, sugar, and cocoa and decorated with orange peel resulting in a tasty chocolaty treat that takes 3 hours and 25 minutes to be ready!
Ingredients
Instructions
- Put the whole orange or oranges in a pan with cold water, bring to a boil, and cook for 2 hours or until soft.
- Drain and let cool. Cut the oranges in half, remove any big pips, and then pulp everything (pith, peel, and all) in a food processor until smooth. Alternatively, chop finely by hand if not using a processor.
- Preheat the oven to gas mark 4/180°C. Butter and line a 20cm springform tin.
- In a food processor, combine the pulped oranges with eggs, baking powder, bicarbonate of soda, ground almonds, caster sugar, and cocoa. Process until you have a cohesive cake mixture that is slightly knobbly with flecks of puréed orange.
- Pour the cake batter into the prepared tin and bake for approximately 1 hour. Start checking the cake at around 45 minutes to ensure it doesn’t burn; you may need to cover it with foil. The cake is done when a cake tester or skewer inserted into the center comes out clean.
- Leave the cake to cool completely in the tin on a wire rack. Once cooled, remove from the tin and decorate with strips of orange peel or coarsely grated zest if desired.
Notes
- Boil Oranges Thoroughly: Ensure the oranges are boiled until very soft to achieve a smooth texture when pulping them. This step is crucial for the overall consistency of the cake.
Adjust Sugar to Taste: Depending on the sweetness of the oranges and personal preference, you can adjust the amount of caster sugar to balance the flavors.
Use a Food Processor for Consistency: While you can chop oranges by hand, using a food processor ensures a more uniform pulp, which integrates well with other ingredients for a cohesive cake batter.
Check Doneness Carefully: Since baking times can vary, start checking the cake around 45 minutes. Insert a cake tester or skewer into the center; it should come out clean when the cake is fully baked. Cover with foil if necessary to prevent over-browning.
Nigella Chocolate And Orange Cake