Gluten Free Chocolate, Orange and Almond Cake

You might think such a sexy sounding cake would be a bit of a botheration to create, but I promise you it is so so so so so soooooooooooooooooooooooooooo easy. After some light mixing, a touch of zesting and of course, a spell in the oven you'll have beautifully luxurious cake, with a deep flavour and a soft, melt in the mouth texture. And the icing? Oh oh oh the icing! It's pretty much like a slab of chocolate truffle resting atop!

Prep time: 15 Mins
Baking time: 60 Mins
210g Golden Caster Sugar
200g Ground Almonds
2tbsp Cocoa Powder
1tsp Baking Powder
5 Large Eggs
The zest of 2 Oranges
The juice of 1 Orange
1tsp Almond Extract

For the icing
150g Dark Chocolate
75g Unsalted Butter (Softened)
A splurge (1-2tbsp) of Golden Syrup (Depending how sweet you want it)
1tbsp of Amaretto, Grand Marnier or Cognac

Let us begin. Preheat the oven to 180C/350F/Gas 4, then grease and line a 20cm deep, loose bottomed baking tin. If you can use a purpose made cake tin liner for this it will make your life much easier! Add the sugar, almonds, cocoa powder and baking powder to a large bowl, then mix to combine. Make a well in the middle and crack in the eggs. Mix together, then add the juice, zest and almond extract and keep mixing vigorously until combined. Make sure you get right to the bottom of the bowl when doing this.

Pour the mixture into your prepared tin and tap on a hard surface a few times to settle any bubbles. Bake in the centre of the oven for around 60 minutes, until risen and a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool in the tin.

Once cool remove from the tin, but refrain from peeling off the baking paper just yet. Melt together the dark chocolate and butter, either over a bain-marie or in the microwave (if you are confident in your timings). When they are starting to melt together add the syrup and booze, then stir through until smooth and glossy. Pour over the top of the cake and leave to set.

When you're ready to serve peel back the paper and slice yourself a massive chunk. Devour.