Chocolate Orange Almond Cake

The consistency of this cake is halfway between a mousse and an egg custard. It’s quite refreshing, served cool with a side of whipped cream/coconut cream. It’s not too sweet and makes for a perfect accompaniment to high tea/coffee.

Ingredients:

• 2 medium sized seedless navel oranges

• 6 eggs

• 2 cups almond meal

• 1/3 cup coconut sugar

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 1/2 tso baking soda

Method:

1. Put two oranges in a pot and cover with water. Bring to boil and reduce heat to low. Boil for 2 hours. Let cool for 20 minutes or so. Remove top ends of oranges and blend them whole in a blender (skin on, everything as is). You can make this a day ahead and store the puree in the refrigerator for up to 2 days.

2. Heat oven to 350 degrees Fahrenheit

3. Line 2, 8 inch round pans with aluminum foil and spread butter or coconut oil to coat

4. In a large mixing bowl, beat the 6 eggs at room temperature

5. Add orange puree, sugar, and mix gently

6. Add almond meal, baking powder, and soda. Mix until well blended

7. Pour batter into the two pans

8. Bake for 45 minutes to an hour

9. Cool pans for 15-20 minutes

10. Refrigerate for up to 2 hours before serving

11. Serve with whipped cream, fresh berries, melted chocolate, clementines…whatever works for you! In the picture below and up top, I’ve drizzled the top of the cake with melted chocolate (which will harden).