I love the taste of bergamot and always wanted to make bergamot orange marmalade. Since I could not find bergamot oranges in Vienna I tried this instead and it turned out delicious.
2 kg organic oranges (you can mix navel and moro varieties for a richer colour)
2 kgs gelling sugar (check quantity according to brand, this is for the 1:1 type)
10 drops of bergamot oil
Thinly peel one half of the oranges with a potato peeler, making long strips from one end to the other. Lay the strips flat on top of each other on a cutting board and shred very finely, 1mm width. Juice the remains and bring the juice and peel to a boil in a large pot, simmer for 30 minutes until the peel is soft. If the peel is not completely soft, it will float to the top once the marmalade is filled in to jars. Add the gelling sugar, bring back to a rolling boil until the colour changes to a darker orange. Turn the heat off. Add the bergamot oil, stir very well, and fill into sterilized jars. Stir repeatedly while ladling into the jars, the peel and the oil tend to float to the top of the pot.
If your orange peel is very bitter or if you prefer orange marmalade that is not bitter at all then blanch the orange peel three times, changing the water after each time.
Here are quantities measured from the actual resulting ingredients:
1 kg of 3:1 gelling sugar
2,5 l orange juice
10 drops of bergamot oil
220 g chocolate (min 70%)
110 grs butter
4 eggs (at room temperature)
1 tsp vanilla-sugar
½ tsp salt
50 grs sugar
2 tbsp flour
finely grated zest from 2 organic oranges
8-10 drops of bergamot oil (available in pharmacies)
total preparation time: about 20-25 minutes.
Melt the chocolate together with the butter in the microwave or over a bain-marie. Meanwhile, beat the eggs together with salt, sugar and vanilla until they have tripled in volume. This takes about 5 minutes with an electric whisk. Sieve the flour over the mixture and slowly and gently work in the chocolate & butter. Optionally, add one of the flavorings, or both. Done. Fill into individual heat-proof cups or into a single round springform 18 cms in diameter, which have been greased and dusted with flour.
Bake at 180 degrees, approx. 8 minutes for the individual cup cakes or approx. 12 minutes for a single cake. Check before the time is up, the center should still be wobbly and undercooked. Serve warm!
adapted from “The Best Recipe” (fallen chocolate cake)
A moist, flourless, scrummy cake made entirely in the food processor. Brilliant!
2 small thin-skinned oranges, c 375 g
1 tsp baking powder
1/2 tsp baking soda
200 g ground almonds
250 g caster sugar
50 g cocoa
Put whole oranges in a pot with cold water, bring to boil, simmer 2 hours. Drain, halve, remove pips, pulp the lot in the food processor, allow to cool. This much can be done the day before.
Add remaining ingredients to the food processor and run until combined but still a little lumpy. Pour into a buttered and lined 30 cm tin. Bake in a 180 ‘ C oven for about an hour. Check after 45 minutes, cover with foil if top is in danger of burning.
Cool in tin then turn out. Decorate with additional orange peel if desired.
From: Nigella Lawson via Roberta