1 Seville orange
a little melted lactose free butter, for greasing
100g plain lactose free chocolate, broken into pieces
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g gluten free plain flour
1½ tsp gluten free baking powder
orange candied peel, to decorate
For the chocolate ganache
200g plain lactose free chocolate, broken into pieces
225ml lactose free double cream
Serves - 6
Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft.
Whizz the whole orange in a food processor until smooth; let cool.
Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin.
Melt the lactose free chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate.
Sift in the cocoa, gluten free flour and baking powder.
Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle.
Check after 45 minutes and cover with foil if it is browning too much. Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
Make the chocolate ganache: put the lactose free chocolate into a heatproof bowl.
Bring the lactose free cream to the boil and pour over the chocolate.
Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
Recipe adapted from: Good Food