Chocolate, Orange & Almond Cake

A moist and decadent chocolate cake spiced with orange and topped with a caramelised almond brittle. This is a cake to have in the house around Christmas time when all things indulgent are encouraged and afternoon cake and tea is a serious meal.

Makes enough to fill 2 x 9inch round tins.

For the almond topping

50g butter, diced

130g soft brown sugar

Zest of 1 orange

40g honey

150g flaked almonds

For the cake

340g plain flour

100g cocoa powder

2 1/2 teaspoons bicarbonate of soda

Pinch of salt

450g butter, soft

780g caster sugar

6 eggs, at room temperature

1 tps vanilla extract

320g buttermilk

Method

Preheat the oven to 160°C (320°F). Grease two 9inch round tins and line them with baking paper.

To prepare the almond topping, melt the butter, sugar, orange zest and honey in a small saucepan over a low heat, stirring constantly until the sugar has dissolved and the mixture is thick and syrupy. Pour the syrup into your prepared tin, then sprinkle the flaked almonds evenly over the top. Set aside to cool.

In a medium bowl, sift together the flour, cocoa, bicarbonate of soda and salt, then set aside. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and fluffy.

In a separate bowl, whisk together the eggs and vanilla. With the mixer still running on a slow speed, gradually add the egg to the butter mixture a little at a time, ensuring each addition is fully incorporated before adding the next.

Alternate between adding a third of the dry ingredients and a third of the buttermilk to the batter, mixing well between each addition, until all the ingredients have been added and the batter has just come together. Scrape down the sides of the bowl to ensure that the batter is completely mixed.

Pour the batter into the tin over the almonds and caramel, and bake for 60–70 minutes, until the top is firm to touch and a skewer inserted into the middle comes out clean.

Leave to cool for a few minutes, then set a wire rack over a tray lined with paper. Invert the still warm cake onto the wire rack then gently lift off the tin, being careful to avoid the caramel, which will still be extremely hot. Leave to cool completely before serving, to allow the almond caramel top to set.

This recipe was taken from The Tivoli Road Baker and we made it for our cafe in December 2020.