Chocolate orange GF cake

NB see the note about the amount of ganache, probably half quantity would be sufficient

** Chocolate orange truffle cake (Thomasina Miers)

A layered cake of citrussy zing and chocolate truffle ganache.

Prep 15 min
Cook 45 min
Chill 4 hr
– Serves 10 – 12


  • 2 oranges
  • 125g caster sugar
  • 125g ground almonds
  • ½ tsp baking powder (gluten free if needed)
  • 3 eggs
  • Candied orange, to top(optional) I didn’t bother, it’s quite enough with the orange base

Ganache try half quantities

  • 300g dark chocolate, plus extra to shave(optional)
  • 3 tbsp liquid glucose white corn syrup can be substituted
  • 3 tbsp Cointreau, Grand Marnier or other orange liqueur
  • 400ml double cream

Heat the oven to 180C (160C fan)/350F/gas 4. Put the oranges in a pan, cover with water, bring to the boil and simmer for 20 minutes to remove the bitterness from the pith. While these are cooking, line a 22cm springform cake tin with greaseproof paper and cover the outside with foil to stop any leaks.

Once the oranges have simmered, take them out of the water, cut in half, scoop out the seeds and put in a food processor with the caster sugar, almonds and baking powder. Whizz for a minute, add the eggs and process for a minute longer – a few lumps are OK. Pour into the prepared tin and bake for 12-14 minutes, until pale golden. Remove from the oven and leave to cool.

Meanwhile, break up the chocolate and put in a heatproof bowl resting above (but not touching) a pan of barely simmering water. Add the liquid glucose and orange liqueur, and leave to melt, stirring occasionally. Once melted, set aside.

Beat the cream until it has slightly thickened (but not so it’s stiff), fold half of this into the slightly cooled chocolate, mix gently, then fold that back into the remaining cream. Pour the mixture over the sponge, tap the tin gently to even out the filling, or use a palate knife, and refrigerate for at least four hours.

This amount of ganache seemed too much and I used only about 2/3 on the cake, reserving the remainder for serving with ice cream as she suggests.

To serve, run a hot palette knife around the torte and loosen. Transfer to a plate and decorate with shaved chocolate, or candied orange.

I found that it freezes well: cut into serving pieces on waxed paper, freeze on a metal baking tray, when frozen wrap in the paper followed by cling film. Store in a box in the freezer. To thaw: unwrap while still frozen because the ganache does not freeze completely solid  and leave at room temperature or store in fridge. 

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