2 oranges, unpeeled
½ cup honey
200g gluten-free dark chocolate
1 tsp vanilla extract
½ cup fine polenta
1¼ cups hazelnut meal
2 tbsp Dutch cocoa powder
1 tsp gluten-free baking powder
⅓ cup gluten-free vegetable oil
3 eggs, at room temperature
300ml thickened cream, whipped to soft peaks
Dried orange slices, to serve
For the bitter orange syrup
¼ cup orange juice
⅓ cup honey
1 tbsp Campari (optional)
100g gluten-free dark chocolate, finely chopped
- Preheat oven to 180°C (160°C fan forced). Lightly grease the base and sides of a 22cm round springform tin. Line the base only with non-stick baking paper. Set aside.
- Place whole oranges into a saucepan and cover with water. Allow to simmer for 1 hour or until soft. Drain then roughly chop the oranges, removing any seeds.
- Meanwhile, combine the honey and chocolate in a small saucepan over low heat. Cook, stirring until the chocolate has melted. Place the oranges in a food processor, add the honey mixture, and vanilla and process until smooth.
- Add the polenta, hazelnut meal, cocoa powder, baking powder, oil and eggs and pulse until just combined. Spoon into prepared tin and cook for 45 minutes, or until a skewer inserted comes out clean.
- While the cake is cooking, make the syrup. Place the orange juice and honey in a saucepan over low heat. Bring to a simmer and cook for 5 minutes, or until thickened.
- Take off the heat, add the Campari (if desired) and chocolate, and stir mixture until smooth.
- Pour half the syrup over the cake while warm, and set aside in the tin until cool.
- To serve, spoon over cream, top with orange slices and add the extra syrup.
To dry oranges slices, preheat oven to 100°C (80°C fan forced). Place thinly sliced oranges on a baking tray lined with non-stick baking paper. Place in the oven and cook for 2-3 hours, turning half way, or until dried and crisp.