Ingredients
The following ingredients have 12 Servings
- 1 small, thin-skinned orange
- 250 g (1 1/4 cups) granulated sugar
- 400 ml (1 + 2/3 cups) water
- 320 ml (1 1/3 cups) unsweetened almond milk ((or other plant milk))
- finely grated zest of three oranges
- 100 ml (1/3 cup + 1 Tbsp) freshly squeezed orange juice
- 100 ml (1/3 cup + 1 Tbsp) light olive oil
- 160 g (3/4 cup) caster sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 185 g (1 1/2 cups) ground almonds
- 225 g (1 3/4 cups + 2 Tbsp) plain (all-purpose) flour
- 2 1/4 tsp baking powder
- 3/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 150 g (5.3 oz) dark chocolate (70% cocoa solids) (chopped)
- 150 g (1/2 cup + 2 Tbsp)) dairy free butter/margarine ((the kind in a stick rather than a tub is best - I use Stork))
- 150 g (3/4 cup) vegetable shortening ((I used Trex))
- 50 g (1/3 cup) cocoa powder (sifted)
- 300 g (2 1/3 cups) icing (powdered) sugar (sifted)
- 1 tsp vanilla extract
- 1/2 tsp orange extract ((optional))
- 50 g (2 oz) dark chocolate (chopped)
- 10 g (2 tsp) coconut oil
