CookEat Recipe
Orange and Almond Cocoa Cake Bites
Baked cocoa squares hold small orange pieces and ground almonds. Sliced almonds and a measured dusting of cocoa finish the top after cooling.
Method
Steps
Step 1
Allow 25 minutes preparation, 35–40 minutes baking and 45 minutes cooling. Heat a conventional oven to 175°C and line a 20 cm square metal tin, at least 5 cm deep, with baking paper. Do not taste the uncooked batter.
Step 2
Peel the orange, remove pith and seeds, drain loose juice and weigh 150 g flesh. Dice into 1 cm pieces. Use 60 g unsalted blanched almonds: grind 30 g finely and slice the other 30 g thinly. Reserve 5 g of the 35 g unsweetened cocoa powder for dusting.
Step 3
Cream the softened unsalted butter and caster sugar for 3 minutes. Beat in 150 g egg weighed without shells in three additions, then all the vanilla extract.
Step 4
Sift flour, the other 30 g cocoa and baking powder together; add the ground almonds. Fold into the butter mixture in two additions with all 60 ml milk between them. Fold in the orange pieces.
Step 5
Spread evenly in the tin below two-thirds full and scatter the 30 g sliced almonds over the top. Bake for 35–40 minutes until the centre is springy and a skewer into the crumb has no wet batter. Continue in 5-minute intervals if needed, shielding browned almonds with foil.
Step 6
Cool in the tin for 15 minutes, then on a rack for at least 30 minutes. Sift the reserved 5 g cocoa thinly over the top with a clean sieve and cut into 16 squares. Refrigerate cooled leftovers within 2 hours and use within 2 days.
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