flourless orange and cacao cake with spiced orange syrup. with hippy vic

clseupIt’s just passed three o’clock on Sunday afternoon. I’ve been up for approximately four hours, mostly spent in a sleepy daze whilst sitting in the dappled sun from our balcony window. Ice cubes clink in my water glass, dancing merrily in transparent liquid. Cheerios crunch against my teeth. I’m still a little dazed from the fullness of the Saturday-that-was.

‘Fullness’ is a good descriptive actually, in every sense of the word. We spent twelve hours of our Saturday between three beautiful houses, eating, drinking, laughing and cooking with wonderful friends. Yes. Twelve hours. That’s three meals with a little exercise and driving in-between (emphasis on ‘a little’ as to be honest; we mostly just ate).

beeThis massive day of food was the brainchild of my gorgeous friend Hippy Vic, who was first introduced to you in my Curing Olives post two months ago. Vic has spent the past month organizing a progressive, roving menu between her home and two mutual friends’ houses, all of whom live about 20 minutes north east of the Perth city centre.

wineRegrettably, Aaron and I spent most of the day eating and not taking photographs. However, I can provide the full day’s menu, as follows:

Breakfast by Floss and Simon: Soft-poached eggs with crispy bacon, herbed tomatoes, marinated mushrooms, hash browns and sourdough toast / tea and coffee / fresh orange juice

Lunch by Alex and Merryl: Hot Turkish bread with artichoke dip, extra virgin oil and dukkah / grilled chicken, vegetable and crisp-fried haloumi stacks with lemony crème fraîche foam / homemade vanilla bean ice cream, salted caramel apples, Cointreau, fresh strawberries and sweet hazelnut dukkah / fresh apple, triple sec and Hendrick’s gin cocktail / coffee

Dinner by Vicky and Laura: Slow-roasted lamb shoulder / mint pesto / lemon pistachio tabbouleh /  baba ghannouj with lemon oil / cucumber and cumin yoghurt with smoked sea salt / marinated eggplant with chilli and garlic / pomegranate salad with micro-greens, avocado, pistachio and soft-curd feta / Persian flatbread / flourless orange and cacao cake with spiced orange syrup (recipe to follow) / Grant Burge Cameron Vale Cabernet Sauvignon (2009)

Twelve hours of absolute food indulgence. Both Aaron and I left Vicky and Mark’s house in a state of slightly sleepy, full-bellied bliss.

candlechocNow, without further ado, let me introduce you to Hippy Vic‘s recipe for Flourless Orange and Cacao Cake.

Vicky and I made the cake at around 6:00pm last night. She states that the original recipe was transcribed from her friend Melissa’s recipe book (Mel originally found it in a recipe guide for the Thermomix appliance) but ingredients and quantities have been swapped around in reckless abandon, eventually creating an entirely different version of the original cake.

In flurry of nut meal and cacao, I snapped urgent photos of the cooking process as the last of the afternoon sunlight faded into blackness.

choccinnamonThe cake was eventually served at around 8:30pm, with the last minute addition of a fragrant spiced orange syrup (due to concerns about dreaded cake ‘dryness’ from Vicky… though she needn’t have worried).

I sliced up some home-grown Valencia oranges and threw them into a saucepan with a cinnamon quill, star anise, some raw sugar and fresh orange juice. After the simmering liquid reduced to a syrup consistency, it was poured over the rustic, warm cake and topped with spiced slices of chewy orange rind. It was perfect addition to the dense, dark cake… the rind contrasted beautifully against the chewy, chocolatey crumb.

*I must apologise for some of the poor quality, 60’s-magazine style photographs in this post. The finished cake was shot entirely in artificial light and has a resultant yellowish tinge (oh, it hurts).

straightoutovenFlourless Orange and Cacao Cake

  • 200g finely ground nut meal (we used 160g almond meal, 40g hazelnut meal)
  • 2 whole, unwaxed oranges
  • 2 cinnamon quills
  • 1 tsp ground cinnamon
  • 6 large, free-range eggs
  • 200g raw caster sugar
  • 40g organic cacao powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g good-quality dark eating chocolate (at least 70% cocoa), coarsely chopped
  • Optional: 2 tbsp Cointreau or other good-quality Triple Sec

Half-fill a large saucepan with water, then add your oranges. Bring to the boil, then reduce to a simmer. Cook, uncovered, for about 60-90 minutes or until a knife easily pierces through each fruit (if your water boils down too much, add more as required). Drain fruit and discard cinnamon quills. Leave for 10-15 minutes or until cool enough to handle.

blendmontWhen adequately cooled, slice each orange into pieces and add them into the bowl of a food processor.

Process the fruit until smooth, then tip the blended oranges into a large mixing bowl. Add the ground cinnamon, cacao powder, nut meal, caster sugar, baking powder, bicarbonate, chopped dark chocolate and Cointreau (if using). Mix well.

eggchocPreheat your oven to 180 degrees C (350 degrees f). Grease and line a 22cm round springform cake tin (or just shove baking paper in and force it to conform, if you’re Vic!), then set aside.

In a separate bowl, beat your (happy) eggs to soft peaks. Gently fold them into your orange mixture, then pour the lot into the lined cake tin.

stircacaoBake for 30-45 minutes, or until a skewer inserted into the centre of the cake emerges with only a few moist crumbs attached. Serve as it is, with cream and/or ice cream, or topped with the spiced orange syrup (to follow).

cakesideSpiced Orange Syrup

Makes about 1/4 cup syrup

  • 2 (small) whole, unwaxed oranges
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/4 – 1/2 cup raw caster sugar (to taste, we only used about 1/4 cup)
  • 1 cinnamon quill
  • 1 star anise

Slice your whole oranges into 0.3cm slices, then place into a medium saucepan with the other ingredients. Bring to a boil, then reduce temperature to a gentle simmer. Simmer for around 20 minutes, or until the orange peels have softened and the liquid has reduced to a syrupy consistency.

orangesRemove your orange slices from the syrup, then set aside. Discard star anise and cinnamon quill. Whilst still in the tin, pierce holes all over the top of your cake with a thin skewer, then pour over the spiced orange syrup. Allow to soak for about 5-10 minutes before removing from the tin and transferring to a serving platter.

Top your cake with the orange slices in a circular pattern. Dust with icing sugar to serve, if desired.

cakechocmontNote: If you’d like a good read, the beautiful Hippy Vic has a couple more posts up on her own site, including her latest post which includes a recipe for Mauritian Goat Curry (from fellow bloggers Alex and Priya, aka Boy Meets Girl Meets Food. Also worth visiting for fantastic recipes and travel posts)

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