I love making flourless gluten free cakes because I don’t feel guilty and I gobble it all up because it is moist and feels nourishing. Here is my recipe:
1 big chunk of fresh ginger
1 cup of muscovado
300g almond meal
1 generous cup of raw cocoa
1tsp baking soda or raising agent
1 shot of black coffee
Place the oranges and ginger in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
Place the orange in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange,cocoa almond meal and baking powder and gently fold until just combined. Add the shot of coffee. This does not make the cake taste like coffee, it simply makes the cocoa taste richer and takes away the bitterness of the rind.
Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
To decorate, I covered it with cocoa and added on four macarons and a sliced fig.
It was so moist and almost tasted like a fudge cake- minus all the dairy and flour!
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