FLOURLESS CHOCOLATE ORANGE ALMOND CAKE

Made with almonds, and wonderfully dense and moist, this flourless cake is easy to make and is very forgiving. When we make it at home with our children, who distract us, mismeasure ingredients, and eat some of the raw ingredients on the way, it still turns out pretty delicious! The poached citrus marries beautifully with the bitter dark chocolate.

Serves 12

125 g (4½ oz) dark chocolate (55% cocoa), coarsely chopped

190 g (6¾ oz) whole almonds

60 g (2¼ oz) mixed peel (mixed candied citrus peel)

190 g (6¾ oz) caster (superfine) sugar

zest of 1 orange

6 eggs, separated

Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) round cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.

In a food processor, whiz the chocolate, almonds, mixed peel, sugar and orange zest until finely chopped. Add the egg yolks and pulse to combine.

Put the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. Use a large spoon to fold the chocolate mixture through.

Pour the batter into the prepared cake tin.

Place on the middle shelf of the oven and bake for 65–70 minutes, or until set. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool.

This cake will keep in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month; bring back to room temperature for serving.