CHOCOLATE ORANGE CAKE

1. Place the oranges into a saucepan, cover with water and bring to the boil. Once boiling, carefully tip out the water, refill the saucepan with cold water and bring back to the boil. Repeat this step another 2 times, so the water has been boiled and discarded 3 times in total.
2. Fill again with cold water and bring to the boil. Continue boiling for approximately 2 hours, including the time it was boiling during step 1, topping up the water as required.
3. Strain the water and allow the oranges to cool slightly for easier handling.
4. Heat the oven to 160°C, fan forced.
5. Prepare a bundt tin, 220mm in diameter, by greasing it with vegetable oil spray and lightly dusting with flour. Set aside until required.
6. Remove any green part of the orange that connected with the stem.
7. Place the oranges into a food processor and blitz to create a puree, then allow to cool slightly.
8. Whisk the sugar and eggs until light and fluffy.
9. Add the cornflour, coconut and baking powder and gently fold through.
10. Lastly, fold in the orange puree followed by the chocolate chips.
11. Pour into the prepared tin and bake in the pre-heated oven for 50 minutes, or until a skewer is inserted and comes out clean.
12. Allow to cool for 20 minutes before turning the cake out onto a cooling rack and cooling completely at room temperature.

Note: Step 1 helps reduce the bitterness present in the zest and pith of the oranges.

ORANGE GLAZE

1. Place the icing sugar and orange juice into a bowl and whisk to combine.
2. Pour the glaze over the cooled cake.
3. Before the glaze sets, sprinkle the orange zest over the top.

Note: Store in the refrigerator for up to 3 days. Best eaten at room temperature.