Hello again! I promise this blog is still alive. Life has been crazy
for the last couple of months. I really haven't tried any new GF
recipes up until tonight-I've just been resurrecting oldies. But
thanks to one of my bests, Stacy, (see photo at bottom) for sharing
this fabulous recipe with me, I have gotten back on the bloggin' wagon.
This orange chocolate cake is in one word Fabulous. It also calls for a
crazy amount of orange that will have you going "Whaaaaat?", but
trust the recipe-it tastes delish! If you are a fan of orange and
chocolate together, then this recipe is for you. Try it out for
a dinner party because you can sure fancy it up. Unfortunately I had
to frost it (read glue it) with chocolate after I accidentally dropped the thing and
it split in two. Still delicious. My very discerning crew gobbled it up! Thanks Stace!
The first thing you do (like 2 or 3 hours before you plan on baking) is
boil 2 large oranges or 3 cute clementines in water for 2 hours. That is
a WEIRD thing to do with oranges!!! Stay with me.
Aaaaand, then you pulverize those softened oranges in your food
processor. Peel, pith, juice, everything. (But the seeds). We are
talking serious orange flavor here.
The bulk of the batter is made up of almond flour. It adds a smooth,
nutty flavor to the chocolate. We have a lot of nutty around here.
Moist, firm, smooth orangy-chocolatey goodness. Enjoy!
Stacy and I with our crew in Portland, Christmas 2010. Love ya Stace! (I told you
I was kidding about posting a picture of you 8 months pregnant!)
Recipe for GF Orange Chocolate Cake
1 heaped tsp baking powder
1/2 tsp baking soda
2 cups ground almonds
1 1/4 c. superfine sugar
1/2 c. unsweetened cocoa
Put whole oranges in a pan and fill with water. Bring to a boil, cover and simmer for 2 hours or until soft. Drain and once cool, slice and remove any big seeds/ends. Once completely cooled, place in food processor (the whole orange...peel, pith and all) and pulse. Add eggs, baking powder, baking soda, almonds, sugar and cocoa and process until smooth. Pour into greased 8" spring form pan and bake in 350 degree oven for an hour. Check after 45 minutes, as the top tends to be done but center needs a bit more time. Put piece of tin foil over cake and continue to bake until tester comes out clean. Dust with powdered sugar or orange peel, if desired.
***Stacy recommends drinking red wine with this dessert. I concur.