Gluten Free/Diary Free
375g ground almonds
¼ cup cocoa powder
2 tsp baking powder
Place oranges into a saucepan, cover with water and bring to the boil. Simmer for about an hour or until softened. Remove from liquid. Cool
Blend cooled oranges into a smooth pulp.
Using a cake mixer, beat the eggs until light and fluffy. Add the sugar beat until well combined. Add the orange pulp, cocoa and baking powder. Using a large spoon or spatula fold almond meal into the batter.
Pour into prepared cake tin. Recipe makes 20 individual small cakes or a 25cm springform tin.
If baking small cakes bake at 180°C for 30 to 40mins or until a skewer inserted into the middle comes out clean. Cool before removing from tin.
If baking 1 large cake bake at 180°C for 1hr to 1hr 20mins or until a skewer inserted into the middle comes out clean. Cool before removing from tin.
Dark Chocolate Ganache
600g dark chocolate
1 cup coconut cream
Melt the chocolate either in the microwave or in a bain marie, making sure the bowl doesn’t touch the water. Stir in the coconut cream, until well combined. You should have a nice shiny ganache.
Ice the cakes/cake.