Gluten Free Orange Chocolate Chunk Cake

 

This gorgeous gluten free Orange Chocolate Chunk Cake came from the gorgeous Greek celebrity chef Akis Petretzikis.

Akis made his gluten free cake with normal flour and white chocolate but I changed it to suit my diet and what I had in the house hahaha. You would never guess the difference it tastes amazing.

This is incredible fresh out of the oven. If possible serve straight away. Once it cools it turns to a solid cake and can be a little heavy on the tummy but it is still delicious.

Also for some reason I made almost double what he did. I had to put it in a large round tin as my loaf tins were all too small. Not sure how it happened but I was glad for it as it is a delcious cake and we all woofed it down.

Kali Orexi!

Gluten Free Orange Chocolate Chunk Cake

Ingredients
350 g oranges around 2 smallish oranges
300 g caster suagr
200 g sunflower oil
3 eggs, medium
1 teaspoon vanilla extract
300 g plain gluten free flour
1 tablespoon gluten free baking powder
1 pinch salt
180 g baking milk chocolate

Method
In a saucepan with boiling water add the oranges and simmer covered with the lid for 1 hour.

Chop up the chocolate into chunks and set aside.

Preheat the oven to 170C (340F) set to fan.

While hot cut the oranges in half, remove the seeds and put them in a blender. Beat very well until they become a paste.

Add the paste into a bowl then add the sugar and sunflower oil and whisk.

Add the eggs and vanilla and mix well.

In another bowl add the flour, baking powder, salt, chocolate pieces and mix.

Transfer the solid ingredients to the bowl with the wet ingredients and mix with a silicone spatula.

As I said above I found I made a whole lot more than Akis did so if you find you have a large amount of batter pour into a greased and floured 20cm/8inch round cake tin and bake for 90 min. Keep a close eye on it for the last 30 min checking every 15 min.

If you have a smaller amount of batter pour into a greased and floured 10x35cm (4"x14"inch) loaf tin and bake for 40-45 minutes.


 
Dust with icing sugar and serve.



Original recipe can be found here