Paired Perfectly with Selaks The Taste Collection Black Forest Pinot Noir
- 250g butter, softened
- 1 cup caster sugar
- 3 eggs, room temperature
- 2 cups ground almonds
- Zest and juice of 2 oranges
- 1 cup self-raising flour
- 150g dark chocolate, roughly chopped
- ½ cup cream
In a mixing bowl, cream together the butter and remaining sugar until light and fluffy. Add the eggs one at a time, mixing well before adding the next.
Add the ground almonds and mix to combine, then add the juice and zest of the remaining orange and mix. Finally, fold in the flour until combined.
Spoon the cake batter into a lined caked tin, then spread evenly. Bake for 35 minutes, then cover with foil and bake for a final 20 minutes or until a skewer comes out clean when the cake is tested.
Whilst the cake is baking, make the ganache by combining the chocolate and cream in a heatproof bowl. Microwave in 30 second increments, stirring in between, until the chocolate has fully melted and the ganache looks thick and glossy. Set aside.
Once the cake has baked, cool for 20-25 minutes or until cool enough to handle. Turn out of the cake tin onto a serving plate, then remove the paper. Pour the ganache topping over the cake and allow to run down the sides of the cake, spreading with a spoon if needed.
Garnish with additional orange zest if desired, then serve once the ganache has set. Keep in an airtight container for up to 4 days.