If you’re looking for a low-fat dessert this chocolate orange tart is perfect. Made with silky smooth dark choocolate it will satisfy any cravings while cutting back on butter, gluten and sugar – you’ll love it.
This recipe features in woman&home’s free Eating Smart app, which including gluten free, dairy free and vegan recipes for every occasion, whether you’re entertaining friends, baking or cooking midweek.
- 50g cocoa powder, sifted (gluten-free, eg Green & Black's)
- 1½tsp vanilla extract
- zest 1 orange, plus zest strips to decorate
- 75g ground almonds
- 50g gluten-free plain flour
- ¾tsp bicarbonate of soda
- pinch of salt
- 3 large eggs
- 150g caster sugar
- 150ml sunflower oil
- icing sugar, to dust
- You will need:
- a 22cm springform tin, oiled and the base lined with baking parchment
Heat the oven to 170C, 150C fan, 325F, gas 3. In a medium bowl, whisk the cocoa powder, vanilla extract and orange zest with 100ml warm water to make a smooth paste, then set aside. In a small bowl, mix the ground almonds, flour, bicarbonate of soda and salt until well combined, then set aside.
Beat the eggs and sugar until pale and creamy, then gently fold in the flour and almond mixture until almost combined.
In the bowl with the cocoa mixture, gently mix the oil with a dollop of the egg mixture until well combined. Carefully fold this into the remaining egg mixture, pour into the prepared cake tin and bake for 30 minutes.
When cool enough to handle, run a knife around the inside of the tin to loosen, remove the cake and set it aside to cool on a wire rack. Decorate with orange zest strips and icing sugar. Serve with warm créme fraîche or eat warm with ice cream.