Choco-orange Cake Slices
ready in 1 hr 20 min.
2 Small baking dishes, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Brush, 1 Sieve
Preheat the oven to 200°C | 400F | gas 6.
Grease a 900 g loaf tin with butter and dust with flour.
Beat the egg whites with the salt until very stiff.
Lightly toast the almonds in a hot, dry skillet and let cool.
Beat the egg yolks with the cane sugar, sugar and orange zest to a creamy consistency. Continue beating, slowly adding the liqueur and orange juice.
Fold in the ground almonds, flour, corn starch and vanilla extract.
Fold in the beaten egg whites and grated chocolate.
Pour the batter into the loaf tin, scatter with flaked almonds and bake for around 50 minutes until a toothpick comes out clean from the centre.
Leave to cool in the tin, tip out the loaf, cut and serve dusted with confectioners’ sugar.