Blood Orange Chocolate Almond Cake


Blood Orange Chocolate Almond Cake


240g almond meal
½ cup Gwydir Grove Blood Orange Olive Oil
180g dark chocolate (good quality)
1 cup caster sugar
5 eggs (separated)

Preheat the oven to 180°C.

Grease and line the base of a 24cm round cake tin. Toast the almond meal in the oven on an oven tray for about 3 minutes or until a pale gold colour. Remove from oven and leave to cool. Put chocolate, Gwydir Grove Blood Orange Olive Oil and sugar into a flameproof bowl over a saucepan of simmering water; whisking occasionally until the chocolate has melted. Remove from heat. In a separate bowl, lightly whisk the egg yolks and gradually pour them into the cooled chocolate mixture, whisking all the time until combined. Add the cooled almond meal and combine. Beat the egg whites in a separate bowl until soft white peaks are formed. Fold the egg white mix into the chocolate mixture; a little at a time. Pour the chocolate mixture into cake tin and cook for about 35 minutes or until the centre is firm and springs back when pressed lightly. Cool in tin on a cake rack then loosen it around the edges.

Either dust with icing sugar or ice with good quality chocolate icing.


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