This cake is so spectacular that it doesn’t last long in my house for a photo to be taken. I will endeavour to get one eventually but for now blogging the recipe allows me to find it later.
Can you tell I am still
On my orange bender? Next I wouldn’t mind some crepe suzette.
I have always wanted to make a whole orange cake but the budget didn’t like the fact I had to use 3 odd cups of almond meal and 6 eggs. So as usual I just experimented and out came the most yummy, moist cake that my kids love. Bonus!!
1 large orange
1/2 c Panela sugar (or alternative)
1/3 c melted coconut oil
1 tbl GF baking powder
1 c almond meal
1 c GF self raising flour blend (shop bought)
In a small saucepan place in orange and cover with water to the top. Bring to boil and simmer for two hours. This will take away the bitterness of the rind. Leave to cool. I did this part the day before.
Preheat oven, 180c degrees.
Remove the orange from the water and blitz until smooth. Discard water.
Now in another bowl whisk ( I just used a hand whisk) together the eggs and sugar until combined. Add in the orange purée, oil and baking powder. Combine.
Stir in the almond meal and flour. Pour into a 20cm round cake pan and cook for 35-45 mins or until firm.
It’s orange season here in Australia and our orange tree is showering us with its first fruit.
Last week I made GF carrot and orange cake, still tweaking the recipe but I will share soon, and today I just made Jaffa cookies. The combination of chocolate and orange is just amazing, just deserving to be turned into a cookie.
They have a crunchy shell with a soft centre, just like the lolly. I have added flaxseed/linseed meal for fibre and almond meal for protein. I always try to make anything with a little bit of goodness.
125g softened butter
1/3 c Panela sugar, or brown
2 tsp orange zest
Cream all of these together until light in colour and fluffy in texture.
1tsp baking powder GF
1 c GF plain flour blend
1/2 c almond meal
1/3c linseed meal
1/3 c dark choc chips.
Mix in flours first and then choc chips. Refrigerate until firm.
Preheat oven. 180c degrees.
Roll dough into balls.
Press down slightly and bake for 20 mins or until browned.
I found a great recipe for gluten free chocolate pudding on taste.com.au, tweaked it a little and it turned out amazeballs!!!
Here is my version minus a picture as there is really no nice way to photograph it. It’s poo on a plate. No amount of fluffy bits will make it look great. Just take my word for it that it is delicious and even my anti gluten free niece was none the wiser. She raved about how yummy it was. You should have seen her face drop when I told her, bahahaha, victory.
Now, the recipe:
– 50 g melted butter
– 1 c gf self raising flour ( I use ‘Free From Gluten’)
– 1/2 c castor sugar
– 1/2 c almond meal
– 1 Tbl gf baking powder
– 2 Tbl cocoa powder
– 1 c milk
– 1/2 c dark choc chips
– 1 and 1/4 c of boiling water
– 30 g chopped butter
– 1/2 c packed brown sugar ( I would use a little less next time)
– 1/3 c cocoa powder
Preheat oven 180 degree C.
I do this all in one ceramic pot with lid, about 1L (or use alfoil).
Melt butter in microwave. Stir in the flour, meal, order, cocoa, sugar and milk. Whisk until all combined and smooth. Stir in choc chips.
In another jug/bowl, combine all the sauce ingredients, stir until all combined and butter melted ( butter gives a richer sauce). Pour slowly over the cake part.
With lid on, place into oven for 30-35mins or until firm to touch.
Serve warm with cream or another sweet touch of ice cream.
Yum yum pigs bum.