A flourless orange cake or an orange syrup cake has to be one of the classic cakes. We had people coming round for lunch and I wanted to make a cake, so I decided to go with the classic orange syrup cake recipe that has been used by my family for years, and add a hint of chocolatey goodness. And, it works. The chocolate is subtle but great!
If you wish to make a a traditional orange syrup cake, then omit the chocolate.
This cake is by no means healthy, but I believe that real cake is an essential part of any healthy balanced diet. When I say that, I’m not saying eat cake everyday, I’m saying don’t feel guilty for eating and enjoying a piece of cake if you are out for a special occasion or if it’s a birthday. It’s cake for goodness sake, it’s designed to be a sometimes food (not a bad food) and an awesome one at that.
The great thing about this cake is that it uses the whole orange, skin and all, so it is super orangey and has a great tang to it. It isn’t a gluten free cake, but if you have Coeliac Disease or are intolerant to gluten, it can be made gluten free by replacing the semolina with extra almond meal and using gluten free baking powder.
This cake will freeze really well or can be made into cupcake sized cakes and frozen for later use.
- 2 oranges
- 185g butter
- 1 cup castor sugar
- 3 eggs
- 1/2 cup semolina
- 1 cup almond meal
- 1 1/2 tsp baking powder
- 150g dark chocolate, melted
- Cream to serve
- 1/2 cup castor sugar
- 1/3 cup water
- Preheat oven to 150°C and prepare a 24-26cm springform tin.
- Roughly chop the oranges and place into a microwavable jug. Add boiling water until oranges are just covered and cook on high for 10 minutes. Blend with a stick mixer.
- Cream butter and sugar until light and creamy, ~5 minutes. Add eggs one at a time, beating between each addition, scraping sides if needed.
- With mixer running at low speed, add semolina, almond meal, baking powder and melted chocolate and beat until combined.
- Add the blended orange mixture and beat until combined. It doesn’t matter if the orange mixture is still warm, just be aware that it will begin to melt the butter, making the whole mixture quite runny.
- Pour into prepared pan and cook for ~1 hour or until the cake springs back when touched.
- Before cake is ready, prepare the syrup, so it is ready to place on while the cake is still hot.
- Place the castor sugar and water into a small saucepan and bring to the boil. Boil until sugar is dissolved. Remove from heat.
- Once the cake is ready, remove from the oven and allow to sit for ~5 minutes. Carefully remove from the tin and place onto serving plate. Spoon prepared syrup over the cake, allowing it to soak in.
- Serve warm or cold with cream.