In my version of Claudia Roden's classic gluten-free orange and almond cake, oranges are perfectly paired with dark chocolate. This cake is dairy-free, has no fat, no refined sugar and still it is so good!
Wash the oranges and place them in a pot.
Cover them with plenty of water and let them boil for an hour and a half.
Drain them and when they are not too hot, cut them in half and remove the pips.
Place them in a food processor and reduce them to a puree consistency.
A part whisk the eggs until very firm, for about 10 minutes.
Add the maple syrup, the baking powder and the almond flour to the eggs and gently fold in.
Add the oranges and fold in.
Place the mixture in an oiled and almond floured cake tin. I have used a 20 cm diameter springform cake tin.
Bake in a preheated hot oven 180° for an hour, covering it with a piece of foil if the cake gets too dark.
Melt the chocolate in the microwave for less than a minute and stir it (or melt it at bain marie).
Pour the chocolate over the cake, using a spoon to help you cover the full surface.
Sprinkle the cake with flaked almonds.
Wait until the cake has cooled down before removing it from the springform tin.