Chocolate, orange and almond Valentine’s Cake
Serving size: 10
Preparation time: 20 Minutes
Cooking time: 40-50 Minutes
Ingredients:
Featured in:
February 2021
Preparation time: 20 Minutes
Cooking time: 40-50 Minutes
Ingredients:
250g unsalted butter – softened
250g golden caster sugar
3 duck eggs from the wonderful Scaman’s Eggs in Louth (or use 3 large hens eggs)
50g plain flour (use gluten-free if you want the cake to be fully GF)
100g ground almonds
1 teaspoon baking powder
The zest and juice of one orange
1 tablespoon of Grand Marnier or similar orange liqueur
100g dark chocolate
Featured in:
February 2021
Heat the oven to 180˚C/fan 160˚C/gas 4 and line a 20cm springform cake tin with baking paper.
To make the cake, beat the butter and sugar with an electric mixer for about 5 minutes or until light and fluffy. Gradually add in the eggs, one at a time, beating well between each addition.
Add in the flour, baking powder, ground almonds, orange juice and zest, as well as the orange liqueur and beat in until combined.
Finally, add in the melted chocolate and stir until just combined.
Pour into the prepared cake tin and bake in the oven for 40-50 minutes – the cake should still be slightly fudgy in the middle.
Remove the cake from the oven and leave to cool completely in the tin. It might sink a little on cooling but don’t let this worry you, it’s supposed to be slightly imperfect, just like love.
Eat and of course, enjoy!
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