If you spend two days a week for two months updating a database, you deserve more than thanks. You deserve sugar. So I baked a chocolate-orange cake for the intern who was leaving today. (And we weren’t complaining about joining him for a cup and a slice.)
Based on a Nigella Lawson recipe
- 1 large, organic orange, or two small (about 350 grams)
- 200 gr almonds, ground into a fine powder
- 250 gr sugar
- 50 gr cocoa
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 6 eggs
Put the orange in a pan, add some water (to about halfway up the orange), bring the water to a boil and cook for two hours, until the orange is soft. Add water if necessary to stop the pan from cooking dry. Cool the orange completely.
Preheat the oven to 180 degrees Celsius. When the orange is cool, put it in a large mixing bowl and pulverize with an immersion blender. Add the eggs and cocoa, blender again. Mix in the almonds, sugar, baking powder, bicarbonate (with the mixer or a rubber spatula). The batter will be smooth, except for lots of little nobly bits of orange.
Line a cake tin (my 20 cm one was just a little too small to hold all batter, so I also made a mini-cake in a teacup) with parchment paper. Pour in the batter, but no higher than a few cm shy of the top of the pan. Slide into the hot oven. Bake for about 45 minutes, or until a toothpick inserted into the center comes out almost clean).
Cool on a rack for 10 minutes, then leave to cool completely before taking the cake out of the tin.