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.....

 

Orange "Nutella" cake

I felt a little guilty about my last post... a chicken salad... really Diane??? Seriously?? I'm afraid I was serious, but hey, now that we've had a wholesome (but yummy) salad, and we're feeling oh so healthy. .... let's have a treat. That's how this works right?

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. 

"Nutella" icing

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. 

Orange syrup

• 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.