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


  • 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)


  1. Wash the oranges and place them in a high-sided pot.
  2. 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.
  3. Let the oranges cool in the cooking water.
  4. Remove the oranges from the water, slice them with the rind on, getting rid of any seeds.
  5. Liquidize the orange slices with a blender until you get a smooth paste. Weigh 300g of this orange pulp (10 oz).
  6. Preheat the oven to 170°C/340°F.
  7. Separate the egg yolks from the whites.
  8. Beat the eggs yolks with the sugar.
  9. Add the ground almonds and the oranges. Work until you get a smooth mixture.
  10. Beat the egg whites until they are stiff and then fold them into the rest very gently.
  11. Pour the mixture into a lined cake tin (buttered and breadcrumbed) and bake in the oven for 1 hour.
  12. Take the cake out the tin and let it rest for a few hours, if possible.
  13. 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).
  14. Pour the melted chocolate on the center of the cake and spread it out quickly over the entire surface.
  15. Let the frosting solidify a little before you serve.

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