Name: Almond and chocolate skillet cake with roast oranges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 185 gm (1¼ cups) self-raising flour; ½ tsp ground cardamom; ½ tsp bicarbonate of soda; 120 gm (1 cup) almond meal; 270 gm (1¼ cups) caster sugar; 125 gm dark chocolate (85% cocoa solids), coarsely chopped; 125 gm unsalted butter, melted, cooled; 3 eggs; Finely grated zest of ½ orange; Crème fraîche, to serve; ROAST ORANGES; 170 gm (3/4 cup) caster sugar; 125 ml (1/2 cup) orange juice (about 2 oranges); 2 tbsp orange liqueur, such as Grand Marnier; 6 cardamom pods, bruised; 2 oranges, rind removed and cut into fine strips, then peeled and cut into 1 cm-thick rounds

Almond and chocolate skillet cake with roast oranges

An easy, three-step chocolate cake with roast oranges and crème fraîche.

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Serves 4

Makes 1

Prep

20M

Cook

35M

Total

55M

Lightly spiced, nutty and rich, this almond and chocolate skillet cake is best served warm, topped with roast oranges and a generous dollop of crème fraîche for an indulgent bite.

Spice swap: We’ve added a hint of cardamom to the cake batter and roast oranges for extra fragrance, but cinnamon or star anise would work equally as well.

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Ingredients

185 gm (1¼ cups) self-raising flour

½ tsp ground cardamom

½ tsp bicarbonate of soda

120 gm (1 cup) almond meal

270 gm (1¼ cups) caster sugar

125 gm dark chocolate (85% cocoa solids), coarsely chopped

125 gm unsalted butter, melted, cooled

3 eggs

Finely grated zest of ½ orange

Crème fraîche, to serve

ROAST ORANGES

170 gm (3/4 cup) caster sugar

125 ml (1/2 cup) orange juice (about 2 oranges)

2 tbsp orange liqueur, such as Grand Marnier

6 cardamom pods, bruised

2 oranges, rind removed and cut into fine strips, then peeled and cut into 1 cm-thick rounds

Method

Preheat oven to 200°C fan-forced. Grease a 21cm-diameter (base measurement) skillet pan and line base with baking paper. Sift flour, ground cardamom and bicarbonate of soda into a large bowl. Stir in almond meal, sugar and then chocolate and a pinch of sea salt flakes. Combine butter, eggs and orange zest in a jug, whisk to combine, then stir through dry ingredients until just combined. Spoon into pan, smooth top and bake until cake is golden and a skewer inserted withdraws clean (25-30 minutes; cover with foil if overbrowning). Cool briefly in pan (5-10 minutes).

Meanwhile, for roast oranges, combine sugar, orange juice, liqueur, cardamom and zest in a shallow 22cm-diameter baking tin. Add oranges and toss to coat. Roast until syrup forms and oranges are light golden (30-35 minutes).

Top cake with roast oranges and zest. Cut cake into slices and serve warm with crème fraîche on the side.

Rebecca Lyall

With over 30 years of experience in publishing, Rebecca Lyall began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media, Senior Photo Chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines at a more balanced pace, allowing her to blend professional creativity with family life.

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