I find blood oranges beautiful with their crimson peel and ruby centers, as soon as they are in season I use them where ever I can. They make lovely marmalade and brighten up winter salads, fresh blood orange and raspberry juice is amazing but they truly shine in this recipe.
Blood oranges originated in Sicily as they need warm days and cool nights to develop their colour which is created by the powerful antioxidant anthocyanin. Anthocyanin has been found to slow and even prevent the growth of cancer cells.
Chocolate and orange go wonderfully together and this decadent cake is one of my all time favorites. It is gluten, dairy, gum and oil free while also being high in protein, vitamin c and iron. This recipe is also a good one if you need to bake the cake ahead of time as the oranges keep it moist for days. You can also of course use regular oranges if you can’t find blood oranges.
Blood orange cake:
- 2 Small blood oranges or 1 large approx 375g
- 6 Eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 cup plus 2 tablespoons of ground almonds
- 1 cup plus 2 tablespoons of granulated sugar
- 1/2 cup of cocoa powder
Dark chocolate orange ganache:
- 75g of Lindt Intense orange dark chocolate
- 1/4 cup of coconut cream ( place a can of coconut milk in the fridge overnight to separate the coconut water from the cream)
Place the oranges in a pan of water, bring to the boil and cook for 2 hours or until soft. Drain, slice in half and remove pips, then in a food processor blend the entire oranges, including the skin into a puree. Cooking removes any bitterness leaving them lovely and sweet.
In a large bowl mix together the ground almonds, cocoa powder, sugar, baking powder and soda then add to the orange puree along with the eggs and blend until smooth.
pour into a greased 9″ cake tin and bake for 45 mins then check with a tooth pick, it should come out clean if not continue to bake for another 15 minutes.
Allow the cake to fully cool then warm the chocolate and cream in a heat proof bowl over a pan of simmering water, pour onto the cake and use a spatula to cover it evenly. When the ganache has set decorate with sliced blood oranges and blackberries. Store in an airtight container for 3-4 days.