Torta di arance e cioccolata
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This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
Prep time: 30 min | Total time: 3 hour | Servings: 10
- 2 medium-sized organic oranges (thin rind is better)
- 150g (1 cup) ground almonds
- 150g (3/4 cup) sugar
- 40g (1/3 cup) all-pourpose flour
- 6 eggs
- 1 tablespoon natural baking powder.
- 150 g/5 oz dark chocolate
- Wash the oranges and place them in a high-sided pot.
- Fill the pot with cold water and cook them on a moderate heat for 2 hours, or with a pressure cooker for 30 minutes, until they are very soft.
- Let the oranges cool in the cooking water.
- Remove the oranges from the water, slice them with the rind on, getting rid of any seeds.
- Liquidize the orange slices with a blender until you get a smooth paste.
- Preheat the oven to 170°C/340°F.
- Separate the egg yolks from the whites.
- Beat the eggs yolks with the sugar.
- Add the ground almonds, the oranges and the flour. Work until you get a smooth mixture.
- Beat the egg whites until they are stiff and then fold them into the rest very gently.
- Add the natural baking powder and work in gently.
- Pour the mixture into a lined cake tin (buttered and breadcrumbed) and bake in the oven for 1 hour.
- Take the cake out the tin and let it rest for a few hours, if possible.
- Cut the chocolate into small pieces and let it melt in a small saucepan in a double boiler.
- Pour the melted chocolate on the center of the cake and spread it out quickly over the entire surface.
- Let the frosting harden before you serve.