Skip to main content

CHOCOLATE CAKE IN ORANGE CUP

Cake baked in an orange rind is something I've always wanted to try ever since I saw it online, and I've decided to do it on a whim today. Was wondering just what cake to make and decided to go with chocolate since we all know chocolate sorta makes everything tastes better :P. Plus, I was concerned that a lighter cake might turn slightly bitter from being baked in the orange peel... What I can say for sure is that these were fun little cakes to bake! It is also a fantastic way to make a simple and wonderfully delicious dessert at home, or even at outdoor campfires!!
The chocolate cake seemed to have a bit of orange flavor baked into it, and it certainly smelled delicious!
Looks cute, isn't it? :D
See how moist and chocolatey it is!

Ingredients:

  • 1 orange
  • 2 tbsp virgin coconut oil
  • 1 tbsp brown sugar (Add more if you prefer a sweeter cake, or if your orange is slightly sour)
  • 1 egg
  • 1/4 cup + 1 tbsp all purpose flour 
  • 1 tbsp cocoa powder 
  • A pinch of baking powder
  • Icing sugar, for garnishing (Optional)
  • Fresh cherries, for garnishing (Optional)

  1. Preheat oven to 160°C.
  2. Cut oranges in half around the equator and carefully scoop out the orange flesh. Keep the orange peel halves intact as 'cups'. 
  3. Juice the orange flesh and set aside. I managed to get approximately 1/3 cup of juice.
  4. Mix the all purpose flour, cocoa powder and baking powder in a bowl til well combined.
  5. In a separate bowl, beat the egg with a fork. Add in coconut oil, sugar and orange juice. Mix til well combined.
  6. Sift in the flour mixture and mix til just combined. Do not over mix.
  7. Pour batter into the orange 'cups'. I had extra batter so I poured the remaining batter into 2 slightly smaller sized paper cups. 
    I put the orange 'cups' in muffin tray in case they might fall down during the baking process. 
  8. Bake in preheated oven for 15-20 mins, or til toothpick comes out clean when tested. Garnish and serve.


Labels:

Comments

Post a Comment

Popular posts from this blog

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing.  The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a   sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon  is very high in fiber and low in calories which makes it a healthy and nutritious snack.   Some of the health benefits of yacon include its ability to regulate blood sugar ...
Post a Comment
Read more

LEAN'S @ ATRIA SHOPPING GALLERY

Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo...
Post a Comment
Read more

LOTUS ROOT SOUP V BLACK BEANS, WALNUTS & LOTUS SEEDS

My all time favorite: lotus root! This soup is said to be suitable for those with weak 'qi' & blood and blurry vision. It's also suitable to be taken during the confinement period as black beans can help replenish blood, promote secretion of breast milk and brighten eyesight. Yummy and nutritious. Ingredients: Approx 600g lotus root, washed and cut into pieces 1 tael (Approx 37.5g) black bean 1 tael (Approx 37.5g) walnut 5 maces (Approx 18.9g) lotus seed 5 maces (Approx 18.9g) dried longan  5 red dates, pits removed Approx 300g pork bones (For confinement, replace with 1 black-bone chicken) 2500ml water Scald pork bones in boiling water for 5 mins. Remove, rinse and set aside. Rinse and drain black beans. Heat a wok and fry the black beans without oil til the skin cracks. Set aside. Rinse remaining ingredients and set aside. Put all ingredients and water in a pot. Bring to a boil over high heat, turn to low heat and boil for 3 hours. Serve...
2 comments
Read more