1. Preheat the oven to 180°C/Fan
160°C gas 4 Place
the peel in a saucepan, cover with water and bring to the boil. Drain, then
repeat the process twice. Return rind to pan, add 110g sugar and 125ml water.
Bring to the boil over a medium heat, then simmer for 15 mins or until syrup
is thick and rind translucent. Drain syrup. Cool the peel, then toss in extra
sugar and chop coarsely.
2. Place
dark chocolate in a heatproof bowl. Pour 150ml boiling water over and whisk
until well combined.
3. Crush
flaked almonds. Using an electric mixer beat the butter, sugar and ½ tsp salt
until pale and fluffy. Add eggs one at a time, beating after each, and then
beat in chocolate mixture. Sift over ground almonds and baking powder, add
the flaked almonds and orange rind, and stir to combine. Spoon into a 20cm
greased and baking paper-base lined cake tin. Bake on bottom shelf of oven
for 45- 50mins or until a skewer comes out clean.
4. Stand
the cake in the tin for 10 minutes, and then turn out onto a wire rack to cool
completely.
5. Stir
the orange chocolate, remaining butter and cream over a pan of simmering
water until melted. Cool to the consistency of thick cream, and then spread
over cake. Leave to set. In advance: Make this
cake up to 3 days ahead. Serve:
Stir the lemon juice into reserved syrup and serve with cake and extra
cream. |
