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Wheat and Butter Free Chocolate and Orange Cake
By Bakery Café, The

12 inch cake tin
16 large eggs
400g caster sugar
600g ground almonds
Juice and zest of 4 oranges
200g Dark Chocolate Callets

  1. Separate egg yolks from egg whites
  2. Whisk egg whites to a meringue consistency and set aside
  3. Whisk castor sugar into egg yolks
  4. Add the ground almonds and gently whisk
  5. Fold the mixture into the egg whites as the same time as folding in the
    chocolate and orange zest
  6. Pour mixture into a cake tin
  7. Bake in the oven for 30 minutes at 350F.
  8. Once cake has cooled, warm the juice of the oranges with castor sugar to form a syrup and pour over cake.

    This base mixture can be used for lemon and poppy seed or coconut and lime
    cake both of which will be wheat and dairy free.

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