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Recipe: {Flourless} Chocolate Orange Cake

{Flourless} Chocolate Orange Cake

Yield: 9 inch cake

Adapted from Nigella Lawson, Feast

Note: In order to make this cake, you will need a kitchen scale. I have this one, and love it. Baking by weight is so much easier and precise!


1 large or 2 small, thin-skinned oranges (350 g/12.3 oz total weight)

6 eggs

1 heaping tsp baking powder

.5 tsp baking soda

pinch of salt

50 g/1.7 oz cocoa

200 g/7 oz almond meal (or very finely ground almonds)

250 g/ 8.8 oz sugar


Put the whole orange(s) in a pan with cold water, bring to a boil and cook on a low simmer for 2 hours, or until soft. Drain.

When cool, halve the orange(s) and remove any visible seeds.

Preheat oven to 350 degrees F/180 degrees C

Puree the entire fruit (peel, pith and pulp) in a food processor. Add the eggs, baking powder, baking soda, salt, almond meal and cocoa to the orange in the processor. Run the machine until you have a cohesive batter.

Pour into a 9 inch butter springform pan.  Bake for about 1 hour, or until a toothpick inserted in middle comes out clean.

This cake is perfect for Passover, and is also gluten free.