Monday, 27 January 2014

Flourless Orange Cake

I use everything as an excuse to cook lately...I always enjoyed it, but I'm really enjoying challenging myself to produce healthy, awesome tasting food...

Flourless cakes are amazing... they're quite dense & moist, and are usually made of chocolate. I'd be thinking about making an orange version for quite a while so since yesterday was dull & dark out, what better way to cheer people up than with a Flourless Orange Cake with Chocolate Ganache...

Don't be fooled by the name 'flourless'.... it's only flourless since it lacks wheat flour, it still contains almond flour so if you've a problem with nuts, this cake isn't for you...

For the cake:

  • 2 large oranges
  • 6 eggs
  • 5 tbsp raw organic honey
  • 2 tsp vanilla extract
  • 275g almond flour
  • 2 tsp gluten free baking powder

Start by placing the oranges into a large saucepan. Cover with water & bring to the boil. Once boiling, reduce heat and allow to simmer for 2 hours. 

Once you have boiled the oranges, drain the water and allow them to cool. I chopped them into chunks as they'll cook a lot faster than the whole oranges. 

Preheat oven to 170d (fan). Line a 9 inch cake tin with greaseproof paper. 

When the oranges are fully cooled, using a stick blender/food processor, purée the oranges until smooth & set aside. 

In a separate bowl, whisk the eggs, vanilla & honey together until pale & frothy. 

Next fold in the cooled orange purée slowly. 

Finally add the almond flour & baking powder. Stir gently until just combined. 

Pour the mixture into prepared tin & bake in preheated oven for 1 hour. (Almond flour can burn quite easily as it cooks so if you find the top of the cake is browning too quickly, place a sheet of tin foil over the top of the cake to protect it.) 

You can check to make sure the cake is baked by sliding a skewer into the centre.... if it comes out with no cake batter on it, then it's ready. If not, place it back in the oven for another couple of minutes... different ovens vary so just use 1 hour as a guide :) 

Allow the cake to cool & firm up in the tin for 5 minutes. You can then remove it and allow to cool on a wire rack.

This cake is fabulous as it is... but there's very little that can't be improved by adding a little chocolate! If you're in a rush, you can simply dust the top of the cake with cocoa powder... or you can finish it off with some chocolate ganache.... 

  • 2 tbsp coconut oil
  • 3 tbsp cocoa powder
  • 1 tsp raw organic honey
  • 1 tsp vanilla extract
Melt together in the microwave... short bursts at a time (15 seconds)... and stir in between. You're just looking for a smooth glossy chocolate sauce kind of consistency. 

The ganache will set slightly when it cools on the cake. 

Pour over the cake & allow it to drizzle down the sides.....


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