Nigella's chocolate orange cake (no flour or butter)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 370.5
- Total Fat: 19.1 g
- Cholesterol: 138.8 mg
- Sodium: 113.5 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 2.4 g
- Protein: 11.8 g
View full nutritional breakdown of Nigella's chocolate orange cake (no flour or butter) calories by ingredient
Introduction
A lovely after dinner cake which lasts a long time. Also great for the wheat intolerent. A lovely after dinner cake which lasts a long time. Also great for the wheat intolerent.Number of Servings: 8
Ingredients
-
2 small or one large orange with peel
6 eggs
1 heaped teaspoon baking powder
1/2 tea spoon bicarb
200g ground almonds
250g caster sugar
50g cocoa (I use green and black's)
orange peel for decoration
Directions
You will need a sauce pan, a processor or usual mixing utensils and a 20cm springform tin.
1. Put the whole orange/s in a pan of water with a lid and cook for 2 hours, then let cool. Then pulp the whole thing! Cut up if you haven't got a processor.
2. Prehreat the oven to 180 degree Celcius or gas mark 4.
3. Butter and line the springform tin (use a 23cm springform tin if you decide to leave out the baking powder and bicarb).
4. Process all of the ingredients together until there is a nobbly flecked cohesive cake mixture.
5. Or you could add the eggs one by one alternating with spoonfulls of the ground almonds to the sugar mixing them together.
6. Add cocoa and mix
7. Add the organges and mix.
8. Pour into the cake tine and cook for one hour when a cake tester should come out clean. Check after 45mins to make sure it is not catching, you may need to cover with foil.
9. Allow to cool in the tin on a rack.
10. Decorate with orange peel or zest if wished.
note if you do decide to omit the baking powder and bicarb the cake will take less time to cook and will not rise as much.
Serving Size: makes 8 large slices
Number of Servings: 8
Recipe submitted by SparkPeople user TANYA.OWEN.
1. Put the whole orange/s in a pan of water with a lid and cook for 2 hours, then let cool. Then pulp the whole thing! Cut up if you haven't got a processor.
2. Prehreat the oven to 180 degree Celcius or gas mark 4.
3. Butter and line the springform tin (use a 23cm springform tin if you decide to leave out the baking powder and bicarb).
4. Process all of the ingredients together until there is a nobbly flecked cohesive cake mixture.
5. Or you could add the eggs one by one alternating with spoonfulls of the ground almonds to the sugar mixing them together.
6. Add cocoa and mix
7. Add the organges and mix.
8. Pour into the cake tine and cook for one hour when a cake tester should come out clean. Check after 45mins to make sure it is not catching, you may need to cover with foil.
9. Allow to cool in the tin on a rack.
10. Decorate with orange peel or zest if wished.
note if you do decide to omit the baking powder and bicarb the cake will take less time to cook and will not rise as much.
Serving Size: makes 8 large slices
Number of Servings: 8
Recipe submitted by SparkPeople user TANYA.OWEN.