Its citrus time and I love making this chocolate version of Claudia Roden’s Middle Eastern orange cake. It’s moist, comforting and easy to make. Add some macadamias for extra flavour and texture. Serve this with Australia’s native citrus finger limes folded through a curd, it’s perfect dessert for a winters night.
Macadamia, orange chocolate cake with finger lime curd
Serves 8
2 medium size oranges, washed
6 eggs, lightly whisked
1 teaspoon vanilla extract
1 cup caster sugar
2 cups almond meal
1 cup roasted macadamias, roughly chopped
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 cup cocoa powder
Place the oranges into a medium sized saucepan cover with water and boil over a medium heat for 1 – 1 1/2 hours or until soft. Allow to-cool, removing any seeds.
Preheat the oven to 180°C. Grease and line a 20cm springform cake tin.
Blend the oranges in a food processor. Add the eggs and vanilla extract and blend until smooth and creamy. Add the remaining ingredients and blend again until all ingredients are combined.
Pour batter into prepared tin and bake in the oven for 45-50 minutes or until a skewer comes out clean. Cool in the cake tin for 15 minutes and then transfer to a cooling rack. To serve, dust with extra cocoa and serve with finger lime curd. Enjoy!
Quick and Easy Finger Lime Curd
Makes 1 cup
4 egg yolks
1/2 cup caster sugar
80gms butter, cubed
1/4 cup fresh orange juice
1/4 cup finger lime caviar
Whisk together the egg yolks and sugar until combined, careful not to over-beat you don’t want bubbles to form.
Pour the egg mixture into a medium sized saucepan and add butter and orange juice. Bring to a slow boil over a medium heat and keep stirring for 5 minutes.
Remove from the heat. fold through the finger lime caviar and pour into a sterilised jar, refrigerate for 1 week, if it lasts that long.
