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Chocolate orange cake

Chocolate orange cake

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This ultra-moist chocolate cake is based on Claudia Roden’s classic boiled orange cake. It’s a breeze to make and keeps well for up to 5 days.


  • 2 oranges
  • 6 eggs
  • 250g caster sugar
  • 21/2 cups (250g) almond meal
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup (50g) cocoa powder, plus extra to dust
  • Vanilla ice cream and extra orange wedges, to serve


Place the whole oranges in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to low, cover with a plate or cartouche (a round of baking paper) to keep oranges submerged and simmer for 1-11/2 hours, topping up water if necessary, until soft.

Preheat oven to 180°C. Grease and line a 22cm springform pan.

Remove oranges from saucepan and cool slightly. Quarter each orange and remove the seeds, then transfer to a food processor and whiz to a smooth puree. Add the remaining ingredients and pulse to combine. Pour batter into the prepared pan and bake for 45 minutes or until a skewer comes out clean.

Cool for 10 minutes, then transfer to a rack to cool completely.

Dust with extra cocoa and serve with vanilla ice cream and orange wedges. 

Recipe from delicious. Love to Eat by Valli Little, published by ABC Books