There's so many paleo friendly recipes out there, it's a little overwhelming when you go to choose just one. If you're going to go to the expense (lets face it, good food is more expensive), and the effort of baking a cake, you want to be sure that it's a good one. I mentioned before about not falling into the trap of thinking that just because it's paleo or primal etc, that it's an all you can eat buffet... Cake is still a treat.. Paleo cakes usually require nut flours which are pretty high calories, so just bear this in mind and maybe just have seconds, but not thirds! :)
I was baking for a friend who adores Terrys Chocolate Orange bars and Ferrero Rocher chocolates, but has recently converted to eating a grain & refined sugar free diet. What better treat for her than to make a cake that tastes like both, but without all the processed ingredients..
I give you my delicious orange cake with hazelnut & chocolate icing... hmmm that's not even a little bit catchy! I promise I'll never work in marketing... let's just stick with calling it Orange "Nutella" cake..
Orange cake (inspired by 'Mummy Made It' Jaffa cake)
- 6 eggs, separated
- 2 tbsp agave syrup
- seeds from 1 organic vanilla pod
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 3 tsp gluten free baking powder
- 2 tbsp orange blossom extract
- 2 tsbp fresh orange juice
- zest of one large orange
Line 8x8 inch square cake tin with parchment paper. Preheat oven to 160d (fan).
Add egg whites to bowl of stand mixer and whisk on high until stiff peaks form. Add agave and whisk until combined.
Add egg yolks one at a time, followed by vanilla.
(You need to do the rest gently by hand with a spatula or you'll knock out all that air and end up with a flat chewy cake)
Sieve the dry ingredients into your egg mixture, and fold very gently until just combined.
Finally add zest, orange juice & extract.
Spoon into lined tin and place into preheated oven for 20 minutes or until golden and firm.
This tastes just like the real thing...
- 100g hazelnuts, toasted on dry frying pan for 5 mins to help bring out flavour
- 2 tbsp raw cocoa powder
- 5 tbsp almond milk
- 1 large avocado
- 1 tsp organic vanilla essence
- 1 tsp melted coconut oil
Place all ingredients in food processor and pulse until you have a shiny, smooth consistency.
Refrigerate to allow it to firm up until you're ready to ice your cake.
- 5 tbsp orange juice
- 1 tsp vanilla
- 2 tbsp Cointreau
- 1 tsp agave nectar/honey
To assemble the cake
Slice cake horizontally in 3 equal pieces.
Drizzle orange syrup over one layer of the cake.
Spread a generous layer of icing on top, and layer cakes.
Cover cake with icing, and sprinkle liberally with some toasted hazelnut pieces.
And voilà, you have a gorgeous orange chocolate cake. This cake is really light in texture... that's down to whisking the egg whites separately, and folding the mixture... don't skip this step. It only takes a minute and really is the difference between a spongy and unpalatable, rubbery cake.