It takes a while to make this dessert – but the rich, smooth, chocolatey result makes it well worth the effort
- 1 medium orange
- 175g (6oz) unsalted butter
- 175g (6oz) caster sugar
- 3 large eggs, beaten
- 100g (4oz) self-raising flour
- 75g (3oz) ground almonds
- For the syrup:
- 75g (3oz) caster sugar
- 150ml (5fl oz) orange juice
- Few strips pared orange rind
- Icing sugar, to dust
- Greek yogurt and chopped pistachio nuts, to serve
Place the orange in a pan, cover with water, bring to the boil then simmer for 45 mins. Cool. Cut into chunks, remove pips then blend in a processor until finely minced. Grease and line a 20cm (8in) round spring-form tin.
Beat the butter and sugar until creamy then gradually beat in the eggs, adding a little flour if it begins to curdle. Fold in the flour, almonds and minced orange. Spoon into the tin. Bake in a preheated oven at 190°C (375°F, gas mark 5) for 50-55 mins until firm, covering loosely with foil after 40 mins
For the syrup, place the sugar and juice in a small pan and heat until sugar dissolves. Add the orange rind and boil, without stirring, for 5-7 mins until syrupy. Cool. Dust with icing sugar. Serve sliced with yogurt, chopped pistachios and syrup.
Choose an orange with a fairly thin rind and make sure you scrub it well before boiling to get rid of any surface wax.