This is a light yet fudgy chocolate cake that would work well in a brownie tin too. Ground almonds provide a lovely texture. I thought the orange flavour didn't come through strongly, so if you want more of an orangey jaffa vibe I'd add orange zest and some orange extract too.

1/3 c cocoa powder

1 tbsp vanilla extract

1/2 c freshly squeezed orange juice (blood oranges if you have them)

3 eggs

1 c coconut sugar

2/3 c olive oil

1 1/2 c almond flour (you can also grind raw almonds in a coffee grinder to make flour)

1/2 tsp baking soda

1/4 tsp sea salt

icing sugar and/or cocoa powder for dusting

Preheat oven to 180C. Line a 20cm round tin with baking paper and grease with oil.

In a small bowl whisk the cocoa, vanilla and orange juice until a thick gloop forms.

In a large bowl whisk the eggs, sugar and oil with an electric beater until thick and foamy. Slowly add in the cocoa mixture and mix. Lastly fold in almond flour, baking soda and salt until fully combined.

Pour into your cake tin and bake for 35-40 min until cooked through. The cake may puff up in the middle but will flatten once cooled down. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.

Dust with cocoa and/or icing sugar. Serve warm or at room temperature.