Serves 3-4


¾ cup of flour

3 tablespoons of cocoa powder

½ teaspoon of baking soda

½ cup of sugar

2 tablespoons of oil

½ teaspoon of vinegar

¼ teaspoon of vanilla

3 large or 4 medium oranges

3 or 4 squares of foil large enough to cover each orange

Grated zest of half an orange

Large pinch of salt

At home

Mix together all the dry ingredients, including the orange zest, and pack in a plastic bag. Place the oil, vinegar and vanilla together in a watertight container.

In the field

Cut the oranges in half crossways and gently squeeze about half a cup of juice into a bowl, from a maximum of two of the fruits. Add the oil, vinegar and vanilla to the juice, followed by the dry ingredients, and mix into a thick batter. Use a spoon to scoop out the pulp of the oranges (perhaps save it for breakfast) without damaging the rind. Fill one half of the orange rind with cake batter, then place the other half over the top and wrap in foil. Place the package on a bed of hot coals and bake for 15–20 minutes, turning as necessary. Remove and break open to taste one of the best campfire cakes you will ever eat.