Comments on: Whole Orange, Chocolate & Almond Cake

By: Claudia Brick

Claudia Brick — Sun, 20 Oct 2019 03:40:28 +0000

In reply to fran.

Thanks Fran! The measurement for the oranges is on the recipe – mine were 400g total (so 200g per orange). That could definitely have been a factor. Sorry to hear it required so much more time for you – I’ll make it again soon to see if I can work out why. Everyone’s oven temperature differs quite a lot so it can be hard to make sure it’s accurate. And it is fully gluten free I believe! x

By: fran

fran — Sun, 13 Oct 2019 01:17:29 +0000

Hello! I just made the whole orange chocolate almond cake yesterday and it was simply lovely! The texture and taste was great! Still, when I was baking the cake, I had a similar issue as one of the previous commentators. The cake was still wet after 45 minutes and required about 2x time in the oven. Also, the heat may have been a bit too high since my cake cracked on top and crusted. I am thinking that maybe my “two small oranges” may not have been as small as yours 🙂 This would have added additional moisture to the cake. I used two navel oranges for the recipe, but I wonder if one would have been sufficient. Do you know the amount in grams for your oranges? Also, maybe it could also work baking longer time (60 min) for a lower temperature? That being said, the taste was AMAZING and I would definitely make this cake again. Still can’t believe it is (mostly) gluten free!

By: Claudia Brick

Claudia Brick — Thu, 27 Jun 2019 06:21:29 +0000

In reply to shirley simpson.

Hi Shirley, I’m really sorry to hear that. I tested it many times and others have made it successfully so I’m not sure where you went wrong – did you use scales to measure out all the ingredients, even the oranges and especially the dry ingredients? It is quite a rich, almost mousse-like textured cake, so a skewer should still come out with a few crumbs on when it is cooked but the surface of the cake will bounce back to touch. Another issue could be the oven.. have you had any issues with other recipes?

By: shirley simpson

shirley simpson — Wed, 26 Jun 2019 03:29:52 +0000

Hi I am sorry to post a negative comment but I would not make this cake again.It took twice as long as you said to cook in the 20cm tin.The almonds on the bottom were burnt and the cake after all that time was still raw in the middle

By: Claudia Brick

Claudia Brick — Thu, 20 Jun 2019 06:06:16 +0000

In reply to Kirstin. Hi Kirstin! I guess I was thinking about the cake itself when I wrote that, but yes you can absolutely use a non-dairy spread (like an olive oil based spread) or even just a vegetable oil instead of butter for the topping. Hope that helps! Thanks