The other day my mother in law told me she made a boiled orange chocolate cake and it was delicious. She had a piece of cake each day and she didn’t want to finish it. My mother in law is dairy intolerant and gluten intolerant. Therefore she doesn’t eat cake often but when she does eat then the cake must be a bomb. I immediately thought that’s something I must try!
This recipe came from a baker named Eleanor Ozich. The original recipe called for 2 cups ground almond. However I was short of ground almond so I mixed 3/4 cup group almond and 3/4 buckwheat flour together. It is still gluten free and delicious. I think you can substitute ground almond with any other ground nuts or gluten free flour or even plain flour, but you might need to experiment with the quantity because different ingredients have different absorption.
The cake was super moist, rich and fragrant. It had just the right amount of sweetness balanced by the bitterness from the orange peel and dark chocolate. If you have a sweet tooth you might wish to add more honey. Happy baking!
Boiled Orange Chocolate Cake
- 2 oranges
- 3/4 cup ground almonds
- 3/4 cup buckwheat flour
- 4 heaped Tbsp good quality cocoa
- 5 heaped Tbsp honey
- 5 free-range eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup good quality dark chocolate chips (optional)
- Place whole oranges in a large saucepan and cover with water. Bring to the boil and boil for one hour.
- Drain, then allow to cool.
- Set the oven to 160C. Grease a cake tin with butter or coconut oil.
- Cut oranges in half and place in a food processor (skin, pith, flesh and all). Process until smooth. Add remaining cake ingredients and process again until smooth. Fold the chocolate chips into the batter with a spatula.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes or until a skewer comes out clean.
- Allow cake to cool completely before removing from tin or it may break.
- Dust with cocoa if desired.
Cake Stamp 