Nigella Lawson Flourless Chocolate Orange Cake
Discover the sumptuous indulgence of Nigella Lawson's Flourless Chocolate Orange Cake—a decadent treat infused with the vibrant sweetness of whole oranges and the richness of cocoa. This gluten-free masterpiece combines a velvety almond meal base with six airy eggs, resulting in a moist, tender crumb that pairs beautifully with the warm, zesty orange puree. With no flour required, this cake is perfect for those seeking a gluten-free dessert option. Slow-cooked oranges lend their natural sweetness, creating a bold citrus profile that harmonizes with the bittersweet depth of unsweetened cocoa. Ideal for celebrations or as a show-stopping afternoon treat, this cake can be served dusted with powdered sugar, paired with whipped cream, or garnished with fresh orange slices for an extra touch of elegance. Whether you’re looking for a chocolate lover’s delight or a citrus-inspired creation, this recipe is a timeless favorite.
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Recipe Information
Ingredients
- 2 large oranges
- 6 large eggs
- 1 cup granulated sugar
- 2.25 cups almond meal (ground almonds)
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
Instructions
Wash the oranges thoroughly to remove any wax or impurities. Place them in a medium saucepan and cover them with water.
Bring the water to a boil, then reduce the heat to a simmer and cook the oranges for 2 hours. Check occasionally to ensure they remain submerged, adding more water if necessary.
After 2 hours, drain the oranges and let them cool to room temperature. Cut them into quarters, remove any seeds, and blend the oranges (skin and pulp) into a smooth puree using a food processor or blender.
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and frothy.
Add the orange puree to the egg mixture and stir until combined.
In a separate bowl, mix the almond meal, cocoa powder, and baking powder. Gradually fold the dry ingredients into the orange and egg mixture until fully incorporated.
Pour the batter into the prepared springform pan and smooth the surface with a spatula.
Bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out clean. If the top starts to darken too much, cover the pan loosely with foil after 30 minutes.
Remove the cake from the oven and allow it to cool in the pan before transferring it to a serving plate.
Optionally, dust the cake with powdered sugar or serve with whipped cream and fresh orange slices for garnish.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 243.6 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1063 mg | 82% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3706 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
