While I was in Malaysia, the only time we actually spent a lot of time in the kitchen was to bake. Food is sooooo cheap in Malaysia that it makes more sense to buy them rather than prepare them yourselves at home. And since I always crave for the local Malaysian fares while I am in Switzerland, I pretty much just ate out or got myself a 'tapau' (take-away) every chance I got. Yes, not very healthy.
So we wanted to bake another cake, my sister and I, but this time we had a request from my Dad. He wanted to have an Orange cake. But the person whom we were actually baking this cake for is a hardcore Chocolate cake fan. As a compromise we decided on Nigella's Chocolate Orange cake. It was decadent!
2 oranges (weighing approximately 375g together)
1 heaped teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200g ground almonds
250g castor sugar
50g of good quality cocoa
Boil the oranges for 2 hours in a saucepan filled with water (or alternatively, pierce the oranges through at least 3 times each with a skewer and then boil them in a saucepan for 30 minutes until soft). Drain the water and set the oranges aside to cool.
When cool, cut the oranges in half and remove any large pips.
Grease a 20cm diameter baking pan and preheat the oven to 180°C.
Pulp the cooled oranges in a food processor before adding the eggs, baking powder, bicarbonate soda, almonds, sugar and cocoa. Process it all together to get a smooth batter.
Pour the batter into the baking pan and bake for an hour. Check after 45 minutes as you may need to cover with a foil to prevent burning before the cake is cooked through
Let the cake cool in the tin before removing.
For the glaze
1/4 cup margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups of confectioner's cugar
In a large bowl, beat the margarine and cocoa together until combined. Add milk and vanilla, beat until smooth. Gradually beat in the sugar until desired consistency is achieved. Adjust with more milk or sugar if necessary.