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Orange and chocolate cake

Friday 11 th October 2013

Baking a fluffy and moist cake without eggs isn't easy. One secret for success is to use yeast instead of baking soda, and another one is adding jam or fruit compote.

I’ve been inspired by the recipe for gingerbread with orange from which I removed starches because they aren’t good for health, sugar is replaced by the date syrup, and margarine, a product that can’t hold heating very well, is replaced by the coconut butter.

gluten-free, dairy-free, eggs-free, nuts-free


Ingredients:


300 gr mix bread Exquidia
1 pinch cinnamon
1 pinch ginger
1/2 bag dry yeast
1 pinch salt
150 gr. date syrup
300 ml water
60 gr. coconut butter (desodorized)
200 gr. orange cream Eisblümerl or orange marmalade
2 teaspoon cacao powder

Instructions:


In a saucepan, dilute syrup in water. Then pour yeast and leave activate for minutes.
Melt coconut butter and orange cream at low temperature.
In a large bowl, mix flour, salt, spices and cacao powder.
Pour coconut butter and orange cream in the bowl and stir well with a whisk. Then pour water with syrup and yeast. Stir again so the batter is well homogenized.
Grease a cake mold and pour batter in.
Bake for 50 minutes at 150ºC

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