Flour-free Chocolate Orange cake
Developing from the flour-free orange cake previously menitoned, herre is a recipe for chocolate cake
with no flour that I recenty baked and combined with a previously cooked orange cake. Looks ok and tastes divine. Moist and rich. Note that I have used raw cacao instead of cocoa. This is to try to preserve as much of inherent goodness of raw cacao rather than using a highly processed derivative. That being said, the baking of the cake will have removed quite alot of the good things in cacao.
For a 22 cm square tin
Ingredients:
200 g ground almonds
45 g unsweetened cacao powder
120 g caster sugar
3 large eggs
100 ml extra virgin olive oil
100 ml hot water
1 tsp vanilla extract
1 tsp baking powder — gluten-free if needed
Pinch of salt
Method
Heat the oven to 170°C conventional / 150°C fan. Grease the tin and line its base with baking paper.
Whisk the cacao into the hot water until smooth, then stir in the vanilla. Let it cool slightly.
Beat the eggs and sugar for 3–4 minutes until pale and thick.
Gradually whisk in the olive oil, then the cacao mixture.
Gently fold in the ground almonds, baking powder and salt.
Pour into the tin and bake for 35–45 minutes. The edges should be set and a skewer in the centre should come out with a few moist crumbs, without wet batter.
Cool in the tin for 20 minutes before turning out carefully. Allow to cool fully before slicing.
Observations:
On this occasion, when the cake was sufficiently cool to be able to move without
breaking, I made the chocolate orange cake of the title.
I sieved a portion of cacao onto the top of the choclate cake having taken it out of the tin - enough to cover the whole area. Then I carefully placed the previously baked orange cake on top and gently pressed down making a 2-layer sandwich. The result was not great in apperance but it made up fpr that in taste and contrasting texture
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