Gluten Free/Diary Free

3 oranges
9 eggs
375g ground almonds
375g sugar
¼ cup cocoa powder
2 tsp baking powder

Place oranges into a saucepan, cover with water and bring to the boil. Simmer for about an hour or until softened. Remove from liquid. Cool

Blend cooled oranges into a smooth pulp.

Using a cake mixer, beat the eggs until light and fluffy. Add the sugar beat until well combined. Add the orange pulp, cocoa and baking powder. Using a large spoon or spatula fold almond meal into the batter.

Pour into prepared cake tin. Recipe makes 20 individual small cakes or a 25cm springform tin.

If baking small cakes bake at 180°C for 30 to 40mins or until a skewer inserted into the middle comes out clean. Cool before removing from tin.

If baking 1 large cake bake at 180°C for 1hr to 1hr 20mins or until a skewer inserted into the middle comes out clean. Cool before removing from tin.

Dark Chocolate Ganache

600g dark chocolate

1 cup coconut cream

Melt the chocolate either in the microwave or in a bain marie, making sure the bowl doesn’t touch the water. Stir in the coconut cream, until well combined. You should have a nice shiny ganache.

Ice the cakes/cake.

Serve