Written By Catherine Parrott

As the title suggests, the key component of this cake is AN ENTIRE BOILED ORANGE, which you must ensure is properly, totally boiled before using. If it’s underdone the fruit (namely the peel inside) will add a bitterness (from the white pith) to the flavour and a chewiness to the texture. However, once this is done properly, it is an incredibly easy and versatile method (I am looking to make this vegan so watch this space), with the fruit adding a lovely flavour and moistness.

RECIPE:

FOR THE BOILED ORANGE CAKES  

  • 2 UNWAXED ORANGES (or 230g Citrus Fruit)

  • 3 EGG YOLKS

  • 150g GROUND ALMONDS

  • 1tbsp HONEY

  • 1 tsp FINE SALT

  • 3 EGG WHITES

  • 115g CASTER SUGAR

FOR THE CHOCOLATE GANACHE

  • 120ml DOUBLE CREAM

  • 1 Tbsp HONEY

  • 120g 65% DARK CHOCOLATE

TO FINISH

  • FLAKED ALMONDS (toasted)

  • 350ml DOUBLE CREAM

  • VANILLA EXTRACT

BEFORE YOU START

  • Preheat your oven to 160c (Fan Oven 170c- 180c for other, less powerful ovens)

  • Grease 12 indidivual cake moulds (or again we can use a yorkshire pudding tin)

METHODS:

FOR THE BOILED ORANGE CAKES…

Place the fruit into a pan of water, bring to the boil and simmer gently with the lid on until soft. Once soft. Blitz until smooth. Allow to cool to room temperature.

Mix the blitzed fruit with the yolks, ground almonds, honey, and salt until a you have a paste.  

In a mixing bowl, whisk the egg whites until foamy, add the sugar gradually and whisk until stiff meringue. Take a third of the meringue mixture and mix through the paste to loosen***. Fold this into the rest of the meringue, being careful not to knock out too much air.

Pour into your prepared tins and bake for 20-25 minutes or until a knife comes out clean.  Allow to cool completely before removing from their tins.

FOR THE CHOCOALTE GANACHE…

Heat the cream and honey until steaming. Pour over the chocolate and mix until smooth. Cover in clingfilm and leave to set until it holds its shape.

TO FINISH: Whip the cream and vanilla until soft peaks.Pipe a thin layer on top of the cooked and cooled cakes. Top with whipped cream and toasted flaked almonds and enjoy!

Catherine Parrott
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