Flourless Chocolate and Blood Orange Cake
INGREDIENTS
⅔ cup extra virgin olive oil plus more for the pan
2 medium-size organic blood oranges scrubbed clean
1 teaspoon pure vanilla extract
1 ½ cups finely ground almond flour
¼ cup oat flour
⅓ cup natural cocoa powder not Dutched
½ teaspoon baking soda
1 teaspoon kosher salt
2/3 cup coconut palm sugar
3 large eggs at room temperature
For the blood orange garnish
1 blood orange sliced very thin
1 teaspoon coconut palm sugar
For the chocolate glaze
4 ounces chopped bittersweet chocolate
1 tablespoon extra virgin olive oil
1 tablespoon grated blood orange peel
INSTRUCTIONS
Preheat your oven to 350ºF. Brush a 9-inch springform pan with oil, then line with a parchment paper round and brush the paper with oil; set aside.
Bring a small pot of water to a boil over high heat. Add one of the oranges and boil for 30 minutes, until soft. Use a slotted spoon to remove the orange and place on a cutting board. Halve the orange and remove any seeds. Transfer the orange halves to the bowl of a food processor and process for 1 minute, or until the orange looks like a chunky marmalade. Scrape into a small bowl, measure out 1/3 cup, and set aside. (Store the rest of the marmalade in an airtight container in the fridge.)
Coarsely grate the second orange over the small holes of a box grater to yield 1 tablespoon. Set the grated peel aside for the glaze and garnish. Juice the orange to yield ½ cup. Stir in the vanilla and set aside.
In a small bowl, whisk the almond flour, oat flour, cocoa powder, baking soda, and salt until combined; set aside.
Combine the sugar, oil, and eggs in the bowl of a standing mixer fitted with a whisk attachment. Beat on high until thick and creamy enough to coat the back of a spoon. Turn the speed down to low and add the cocoa mixture. Slowly add half the almond flour mixture, beat until combined. Add the orange juice mixture, beat until combined, then fold in the remaining almond flour mixture. Scrape down the sides with a rubber spatula occasionally to make sure everything is evenly incorporated. Fold in the orange “marmalade.” (You can also make the batter with a large mixing bowl and a whisk.)
Pour the batter into the springform pan. Bake for 40 minutes until the cake has started to pull away from the sides and a tester inserted into the center comes out clean. Cool completely, then release the sides of the pan.
For the candied orange garnish, place the orange slices on a baking sheet lined with parchment paper. Sprinkle with the sugar and bake at 350ºf or 10 minutes, or until starting to get crispy and caramelized.
For the chocolate glaze, break the chocolate into small pieces and place in a glass or metal bowl that fits on top of a pot filled halfway with water. Bring the water to just below a boil, making sure the water level doesn't touch the bottom of the bowl. Allow the chocolate to melt, stirring occasionally. When melted, whisk in the olive oil and half the grated blood orange peel until smooth. Cool slightly and pour over the cake, using an offset spatula to smooth it over the top, letting it drip down the sides.
Arrange the blood oranges slices on the surface of the cake. Scatter the rest of the grated peel over the top.
Cut into 1-inch slices.
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