Chocolate, orange & hazelnut cake
- Edd Kimber
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Serves 10
More effort
Prep: 50 mins
Cook: 50 mins
plus 8 hrs drying
A star rating of 4.5 out of 5.20 ratingsRate
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You'd never guess that this spectacular dessert is dairy-free, decorated with a zesty ganache using orange juice instead of cream
Freezable (un-iced)
Dairy-free
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Ingredients
Nutrition
Units:
MetricUS
-
175ml light-coloured olive oil
plus extra for greasing
-
140g blanched hazelnuts
-
100ml orange juice
plus zest 1 orange
-
140g self-raising flour
-
½ tsp baking powder
-
50g cocoa powder
-
3 large eggs
-
175g light brown muscovado sugar
For the candied orange slices
-
300g golden caster sugar
-
1 large orange
cut into 3mm/1/8in slices
To decorate
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75ml orange juice
-
100g dairy-free dark chocolate
-
50g blanched hazelnuts
toasted
-
1 tsp edible gold powder
(see tip)
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Nutrition: per serving
- kcal635
- fat37g
- saturates7g
- carbs65g
- sugars53g
- fibre4g
- protein9g
- salt0.4g
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Method
-
step 1
Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the orange slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment. Carefully remove the slices from the syrup, place on the prepared tray and set aside to dry (at least 8 hrs) before cutting in half. Reserve the syrup.
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step 2
Heat oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (mine was 900g) with olive oil and line with a strip of baking parchment.
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step 3
Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the flour, baking powder and cocoa. Mix together until evenly combined.
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step 4
Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined.
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step 5
Add the flour mixture to the egg mixture in 3 or 4 additions, folding together until combined. You can’t sieve this mixture over the eggs because of the hazelnuts, but try not to dump the flour in one place – you need to be careful and fold the batter to retain its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean.
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step 6
Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Trim the top of the cake (keep this for a mini trifle) and turn out, cut-side down, onto a serving platter.
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step 7
To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.
RECIPE TIPS
EDIBLE GOLD POWDER
I find that supermarket brands of edible gold powder don't tend to stick so I used one from Squires Kitchen Shop.
DARK CHOCOLATE
Most good-quality dark chocolate will be naturally dairy free, but always check the pack, as some may contain traces of milk. You can buy dairy-free chocolate (made in factories that don’t handle dairy products) online.
Recipe from Good Food magazine, December 2015
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A star rating of 4.5 out of 5.20 ratings
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