These moist cakes are full of Mediterranean and Middle Eastern flavours and should be a reminder of sun-drenched days. Loosely based on a Nigella Lawson recipe, I love the combination of orange, almond and chocolate which creates a delicious gluten-free and dairy-free treat.
INGREDIENTS - Makes 25
4 eggs - beaten
3 very ripe bananas
250g ground almonds
1 tsp baking powder
75g dark chocolate
Wash the oranges and add to a pan of boiling water. Cook until soft which should take about 1 and half hours. Cool completely.
Preheat the oven to 190ºc/375ºc/Gas mark 5.
Cut the cooled oranges in half and remove the pips.
Place in a food processor and process to a smooth puree.
Add the eggs, bananas, almonds and baking powder and pulse until well-combined.
Pour the batter into a lined Swiss roll tray.
Bake until firm to the touch – approximately 40 minutes.
Cool completely in the tray.
Melt the chocolate in a bain mairie
Stamp cake into 20 rounds with a pastry cutter.
Brush the tops of the cake with the melted chocolate and allow to cool and set.