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Almond and Boiled Orange Cake with Bittersweet Dark Chocolate Ganache | mylittlelarder.com

Almond and Boiled Orange Cake with Bittersweet Dark Chocolate Ganache

Prep Time 2 hours 20 minutes
Cook Time 1 hour
Total Time 3 hours 20 minutes
Servings 12
Author My Little Larder



  • 2 oranges washed throughly
  • 4 free range eggs
  • 1 cup unrefined golden caster sugar
  • 1 tsp vanilla extract
  • 2 cups almond meal/flour
  • 1 1/2 tsp baking powder


  • 100 g/3.5oz dark chocolate minimum 70 percent
  • 1/3 cup cream


  • sliced almonds freeze dried mandarins, cacao nibs


  1. Place oranges in a saucepan with enough water to just cover them then fit with a lid. Boil for 2 hours occasionally topping up the water if it gets low. When cooked, drain and allow to cool to room temperature. Chop into rough chunks and remove any large seeds. You can do this step in advance and store the cooked oranges in their cooking liquid in an airtight container in the refrigerator for up to 3 days.
  2. Preheat oven to 160C bake (140C/ fan bake). Grease and line one 22cm/ 9in round cake tin.
  3. Place oranges, eggs, honey and vanilla in a food processor and pulse until well combined. Add the almond meal and baking powder and pulse until a smooth mixture forms.
  4. Pour into your prepared cake tin and bake for 1 hour or until a skewer comes out clean. Remove from oven and allow to cool for 10 minutes in the tin before removing and allowing to cool fully on a wire rack.
  5. While the cake is cooling make the ganache. Chop the chocolate finely and place in a medium size bowl. Heat cream in a small saucepan until bubbles start forming around the edge of the pan. Remove from heat and pour over the chocolate. Allow to sit for 5 minutes before whisking to form a smooth, velvety ganache. When you initially start stirring it may look like your mixture is splitting but keep whisking and I promise you it will come together. If your ganache is too runny leave it at room temperature (or even in the fridge in summer) until the desired consistency is reached. If your ganache is too thick, then microwave in 10s bursts until desired consistency is reached. Pour over cake and decorate with sliced almonds, freeze dried mandarins and cacao nibs.

Recipe Notes

To make the ganache dairy-free, substitute the cream for 1/3 cup coconut oil. Place chocolate and coconut oil in a saucepan over low heat until oil and chocolate are melted. Leave at room temperature (or refrigerate) until desired consistency is reached. Drizzle over cake.