We are in the midst of citrus season for many of our favourite Orange varieties in Australia. Rich in colour, juicy and sweet this recipe favourite is utilising the Naval Orange (insert link). You will be able to find the Naval in abundance at the moment.
We are combining the Naval with another wintery treat – chocolate. There isn’t a better time of the year then winter to enjoy a guilt free chocolate. This recipe is a favourite of Hayley Purbrick, 5th generation of the Purbrick family.
- 2small thin-skinned oranges, approx. 375g total weight (or 1 large)
- 6 eggs
- 1 teaspoon baking powder
- 1⁄2teaspoon bicarb soda
- 200g ground almonds
- 250g caster sugar
- 50g cocoa
- orange peel, for decoration
- Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
- Drain, and when cool, cut the oranges in half and remove any big pips.
- Then pulp everything – pith, peel and all – in a food processor.
- Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
- Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
- Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
- Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
- Add a few teaspoons of coffee and a touch liquer muscat to really lift the cake
- Keep an eye on the water when you are cooking those oranges, don’t let them dry out!
Recommended wine match
You cannot go past matching this cake with the Tahbilk Liquor Muscat. With aromas of butterscotch, coffee and chocolate the Muscat is the perfect match to this wintery treat.