Nutty Choc Orange Cake

clock 20 minutes + 1 hour 15 minutes bowl Serves 16


  • Butter, for greasing + 250g butter, softened for recipe
  • 1 ½ cups blanched almonds
  • 2 ½ cups walnuts
  • 200g dark eating chocolate, coarsely chopped
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 5 eggs, separated
  • 1 Tbsp finely grated orange rind
  • Icing sugar, for dusting
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  • 1. Preheat oven to 140°C (120°C fan-forced). Grease a deep 23cm-square cake pan. Line base and sides with baking paper.

  • 2. Blend or process nuts and chocolate until finely chopped.

  • 3. Beat butter, vanilla and sugar in a medium-sized bowl with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating between each until just combined. Transfer mixture to a large bowl. Stir in chocolate mixture and rind.

  • 4. Beat egg whites in a separate bowl with an electric mixer until soft peaks form. Gently fold half the egg whites into chocolate mixture, then the other half.

  • 5. Pour mixture into prepared pan and bake, uncovered, for 1¼ hours. Leave to cool to room temperature in the pan, then cover and refrigerate for 3 hours or overnight.

  • 6. To serve, cut cake into squares and serve dusted with icing sugar, if desired.

  • Tip: This is great to have for afternoon tea, in the lunchbox or with whipped cream for dessert.

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