Name: Nutty choc-orange cake
Cook time: 75 min
Total time: 75 min
Yield: 25
Ingredients: 1 1/2 cup (240g) blanched almonds; 2 1/2 cup (250g) walnuts; 200 gram dark eating chocolate, chopped coarsely; 250 gram butter, softened; 1 teaspoon vanilla extract; 1 cup (220g) caster sugar; 5 eggs, separated; 1 tablespoon finely grated orange rind

Nutty choc-orange cake

This dense chocolate cake is filled with orange zest, chopped walnuts and almonds. A delicious sweet treat for an afternoon tea.

Serves 25

Cook

1H 15M

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Ingredients

1 1/2 cup (240g) blanched almonds

2 1/2 cup (250g) walnuts

200 gram dark eating chocolate, chopped coarsely

250 gram butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster sugar

5 eggs, separated

1 tablespoon finely grated orange rind

Method

1.Preheat oven to 140°C (120°C fan-forced). Grease deep 23cm-square cake pan. Line base and sides with baking paper.

2.Blend or process nuts and chocolate until chopped finely.

3.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Add yolks, one at a time, beating until just combined between additions. Transfer mixture to large bowl; stir in chocolate mixture and rind.

4.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into prepared pan; bake, uncovered, about 1¼ hours. Cool to room temperature in pan, cover; refrigerate 3 hours or overnight.

5.Cut cake into squares; serve squares dusted with sifted icing sugar, if desired.

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