This classic gluten-free orange and almond cake uses whole oranges and is perfectly paired with bitter-sweet dark chocolate. Super-simple to make, moist and delicious, it’s bound to be a winner on any occasion.


  • 2 whole organic oranges

  • 3 free-range or organic eggs

  • 1 cup organic caster sugar

  • 3 cups almond meal

  • 2 Tbsp cacao powder

  • 1 tsp baking powder

  • Dried oranges, to garnish *optional

  • Topping 

  • 150g 70%+ dark chocolate

  • 1 Tbsp coconut oil

  • 2 Tbsp cacao powder

  • 2 drops orange essential oil or zest of 1 orange


  • 1.

    Preheat oven to 170°C

  • 2.

    Grease and line with baking paper and round 22cm spring-form cake tin

  • 3.

    Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Chop oranges and remove any seeds

  • 4.

    Place the oranges in a food processor and process until smooth.

  • 5.

    Using an electric beater, whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal, cocao powder and baking powder and gently fold until just combined. Pour into prepared pan.

  • 6.

    Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool

  • 7.

    To make the bitter chocolate topping: melt the chocolate, coconut oil and cacao powder in a heatproof glass bowl over a pan of simmering water, then set aside to cool slightly before adding the orange essential oil

  • 8.

    Pour the chocolate sauce over the cake and garnish with dried orange slices, if using

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