You know, I don’t really like combining fruit with chocolate flavour. This is the exact reason why I challenge myself to try just that kind of flavour combo.
There is this fruit bowl in the kitchen, completely overfilled with fresh, local, organic oranges. They just had to be used in a new recipe.
Well, I didn’t expect it to work at first try. But it did! Unfortunately I didn’t take any step by step photos because I thought I would have to try it at least twice. My description should still be good enough to help you to bake this cake yourself 🙂
Seriously, the flavours of orange and chocolate in this vegan and gluten-free cake are divine! It has a soft and deliciously moist texture. If you got some organic, wax-free oranges at hand, give this recipe a try 🙂
For a 18cm (7inch) cake spring-form you’ll need:
1 cup (150g) hazelnuts, ground
1/2 cup (70g) buckwheat flour
1/2 cup (50g) FAIR-TRADE cocoa powder
1 tablespoon psyllium fiber husk
1 teaspoon baking powder
1 teaspoon baking soda
1-2 pinches salt (optional)
1 cup (140g) dates, pitted
1 1/2 cups water
1 small spray-free, wax-free orange
1. Preheat the oven to 190°C. Mix all dry ingredients in a medium sized bowl.
2. Line the spring-form with baking paper. Cut the orange into very think slices and place them in the spring-form, covering as much space as possible, without overlapping the orange slices.
3. In a blender, blend the dates and water until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.
4. Pour blended dates into bowl with dry ingredients and mix well. Scoop the dough gently into the spring-form and spread it evenly.
5. Place in oven and bake covered for 30 to 35 minutes. This depends on oven type. Make sure to test with a skewer towards the end. If it comes out clean, the cake is ready.
6. Let cool down a little before taking the cake out of the spring-form. I like to run the wooden skewer along the sides first. Then take of the ring. Place the cooling rack on top of the cake. Then flip the whole thing over, making sure you have a good grip so that it doesn’t land on the floor. Remove the spring-form base and the baking paper and let cool down properly.