Monday, August 29, 2016
I love this Nigella Lawson recipe taken from Sophie Robinson‘s blog for the most delicious, gluten and dairy free chocolate cake. Decorated with edible flowers, it is the perfect cake for summer parties. This recipe makes enough for a 20cm tin or 8 slices.
2 small or 1 large thick skinned orange
6 organic free-range eggs
1 heaped teaspoon of baking powder
½ teaspoon of bicarbonate of soda
200g ground almonds
50g raw cacao
200ml Maple syrup (or 275ml if you don’t have Xylitol)
Put the whole orange in a pan of cold water, boil for 2 hours. Drain the water and leave the orange to cool. Put the orange in a food processor and blitz to a pulp.
Preheat the oven to 180C or gas mark 4. Grease and line a 20cm spring form tin.
Add the eggs, baking powder, bicarbonate of soda, almonds, raw cacao, Xylitol and maple syrup to the oranges and blitz until you have a cake mix.
Pour the mixture into a tin. Bake for an hour checking after 45 mins that the top isn’t burning. Cover with some foil if the top begins to look burnt.
After taking it out of the oven, leave it to cool in the tin on a rack, then when it is cool you can take it out.
I decorated it with beautiful edible flowers from Greens of Devon and some little violas from my garden. I liked to have it served with coconut yoghurt and a few berries.