Orange and chocolate cake
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Orange and chocolate cake
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 3 hours
- Yield: 10
Ingredients
- 2 medium-sized organic oranges (thin rind is better)
- 200g (1 1/3 cup) ground almonds
- 100g (1/2 cup) sugar
- 3 eggs
- 150 g/5 oz dark chocolate (and a knob of butter – optional)
Instructions
- Wash the oranges and place them in a high-sided pot.
- Fill the pot with cold water and cook them on a moderate heat for 2 hours, or with a pressure cooker for 30 minutes, until they are very soft.
- Let the oranges cool in the cooking water.
- Remove the oranges from the water, slice them with the rind on, getting rid of any seeds.
- Liquidize the orange slices with a blender until you get a smooth paste. Weigh 300g of this orange pulp (10 oz).
- Preheat the oven to 170°C/340°F.
- Separate the egg yolks from the whites.
- Beat the eggs yolks with the sugar.
- Add the ground almonds and the oranges. Work until you get a smooth mixture.
- Beat the egg whites until they are stiff and then fold them into the rest very gently.
- Pour the mixture into a lined cake tin (buttered and breadcrumbed) and bake in the oven for 1 hour.
- Take the cake out the tin and let it rest for a few hours, if possible.
- Cut the chocolate into small pieces and let it melt in a small saucepan in a double boiler (with a knob of butter if you wish).
- Pour the melted chocolate on the center of the cake and spread it out quickly over the entire surface.
- Let the frosting solidify a little before you serve.
