Nigella Lawson Pantry Shelf Chocolate Orange Cake
Indulge in the rich, citrusy decadence of Nigella Lawson’s Pantry Shelf Chocolate Orange Cake—a moist, flourless masterpiece that marries vibrant orange puree with the deep allure of cocoa. This gluten-free dessert is surprisingly simple, relying on pantry staples like ground almonds and eggs for structure, while simmered whole oranges (skin and all) lend an irresistible natural sweetness and zest. Perfectly balanced with a hint of bitterness from the cocoa, this one-bowl wonder requires minimal prep but delivers maximum flavor. Baked to perfection in just an hour, it's ideal for special occasions or as a treat-yourself moment. Serve it as is or elevate it with a dusting of powdered sugar or a dollop of crème fraîche for a luxurious finish.
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Recipe Information
Ingredients
- 2 large Oranges
- 6 large Eggs
- 250 grams Ground almonds
- 200 grams Caster sugar
- 50 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) springform cake tin with baking parchment.
Place the oranges in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 1.5 hours, ensuring the oranges are always submerged. Drain and allow the oranges to cool completely.
Once cooled, cut the oranges into quarters, remove any seeds, and blitz them in a food processor (skin included) until you achieve a smooth puree.
In a large bowl, whisk together the eggs and caster sugar until light and frothy.
Gently fold in the orange puree, ground almonds, cocoa powder, baking powder, and baking soda until fully incorporated.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake the cake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top begins to burn, cover it loosely with aluminum foil during the last 20 minutes of baking.
Once baked, allow the cake to cool in the tin on a wire rack before removing and serving.
Optional: Dust the cake with powdered sugar or serve with a dollop of crème fraîche for an extra touch of indulgence.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 244.2 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1052 mg | 81% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3551 mg | 76% | |
*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.
