I got some delicious fresh oranges from Eleonora, owner of Pura Vita, all the way from Sicily.
So of course I had to make something delicious!
I am dehydrating some of them, to dip them in chocolate. But the peel that I had left, I could not through away!
So I decided to turn it into a cake.
I thought about what would combine well with orange, and the first thing that came to my mind was saffron & cacao nibs!
So I am happy to share this recipe with you!
Please share this with your friends and family, and don't forget to tag @_chocoláctica_ also using #chocolacticarecpies
1C rice flour
1C almond flour (I make my own blending activated almonds, from Sicily of course!)
0,5C coconut sugar
2t baking powder
1,5t baking soda
pinch of salt
1T arrowroot powder
0,5C coconut oil, melted
1C almond mylk (I made my own blending activated almonds with warm water)
1 big apple
hand full of cacao nibs
- Oven 180 degrees celcius. Oil your cake mould or use baking paper.
- In a small cup, soak some sprigs of saffron in about 2T of mylk.
- Place all the dry ingredients in a bowl
- Cut the apple in pieces, removing the hard parts.
- Remove the orange peel.
- Blend together orange peel and apple untill it becomes a puree.
- Add the almond mylk and melted coconut oil, and blend shortly, just to mix the ingredients.
- Mix wet and dry ingredients well. Don't forget to also add the saffron mix here.
- Add the caco nibs and mix.
- When all the ingredients are well incorporated, press the juice of the orange over the mixture and mix quickly, without using too many strokes. (this will activate the baking soda and bring some air/fluffyness into your cake)
- Pour batter into previously oiled or lined baking mould.
- Bake for 45 minutes, untill golden brown on top, and a knife comes out clean when you stick it in the middle.
Tips & Tricks
- It is super handy to have activated almonds at hand. I used them to make the almond flour, blending them in my Nutribullet.
- To make the almond mylk, you can use (activated almonds) and blend them with warm mylk. Do not forget to strain the mylk with a nutbag/strainer, or it might cause your cake to be a bit more sticky. (which is not necessarily a bad thing....)
- You can use appelmoes instead of a fresh apple, but I just prefer to use real, fresh ingredients.
- If your orange is very sweet, you might want to use a tablespoon of apple cider vinegar instead of the juice. Or both, just make sure it's not too much liquid.
- Check out Pura Vita Food!
To quote my boyfriend: "When you've had one piece, you want another right after!"
I really hope you will try this recipe. Remember to let me know how it went!
Tag @_chocoláctica_ also using #chocolacticarecpies