OLIVIA’S FLOURLESS CACAO & ORANGE FUDGE CAKE

This is Olivia’s signature bake. In high school she would procrasti-bake it to avoid study and now she bakes it for the people she adores.

Olivia loves this recipe because you can dress it up or down. If you’re feeling fancy, you can double the recipe, make 2 cakes and then fill the middle with a mix of cream and marmalade. You can even top it with cream and jam or flowers to make it a real show stopper.

Tips:

• For the love of god, don't burn the butter!

• Make sure the eggs have been whipped enough that it’s risen properly (needs to be fluffy)

• Flavours to look for: the subtle flavour of the orange rind that transports you to Sicily

• Serve with a sharp black coffee or black tea

gobble up Olivia's interview here

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gobble up Olivia's interview here *

ingredients

200g unsalted butter, chopped

3/4 (75g) raw cacao powder, plus extra for dusting

6 eggs

1 & 1/4 cups (220g) brown sugar

1 cup (120g) almond meal

1 whole orange rind, grated

method

1. Preheat oven to 160 deg celsius. Lightly grease a 22cm springform cake tin and line with non-stick baking paper

2. Place the butter and cacao in a saucepan over low heat and stir until smooth

3. Add grated orange rind

4. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine

5. Pour into the tin and bake for 35 - 40 minutes or until just set. Allow to cool in the tin

6. Turn out and dust with extra cacao to serve

Serves 10 - 12

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