Choc Orange Cake Recipe

by Ella
(Australia)

Ingredients


2 cups ground walnuts

2 cups spelt flour

1 cup Dutch cocoa powder

½ tsp freshly ground cardamon seeds

½ tsp sea salt

1/2 cup ‘real’ maple syrup – no imitations

2 unpeeled oranges, boiled until soft (If using navels leave the seeds in

5 organic eggs

1 cup berries, frozen or fresh

Method


Combine dry ingredients in a bowl. Blend maple syrup and oranges to create an emulsion. Whisk eggs to a foamy consistency. Gently fold the wet ingredients into the dry. Pour into an oiled 20cm cake tin or muffin trays.


Bake in a preheated oven at 170 degrees celcius for approximately 50 minutes, less if making muffins.


Remove from the oven and cool completely before turning out. Cake will keep for a few days.
For the topping, blend the berries to a smooth pulp.


To serve, spread about one tablespoon of the fruit sauce on the bottom of each plate then top with a piece of cake. Sprinkle with cocoa.

This recipe has 0 fate 0 sugars and is from biggest looser Australia! I recommend almonds instead of walnuts but up to you!