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 or a mix of rice, manioc potato starch and 1 teaspoon of guar gum
1 pinch cinnamon
1 pinch ginger
1 bag dry yeast
1 pinch salt
200 gr. date syrup
300 ml water
80 gr. coconut butter (desodorized)
200 gr. orange cream Eisblümerl or orange marmalade
2 teaspoon cacao powder
Instructions:
Pour yeast in warm (about 30ºC-40ºC) water and let it activate for about 5 minutes.
Melt coconut butter, date syrup and orange jam at low temperature.
In a large bowl, mix flour, salt, spices and cacao powder.
Pour coconut butter, syrup and orange jam in the bowl and stir well with a whisk. Then pour water with yeast. Stir again so the batter is well homogenized.
Grease a cake mold and pour batter in.
Cover the mold with a tissue. Let the batter ferment for about 1 hour at about 40ºC.
Bake for 50-60 minutes at 160ºC.
Test if ready with a cake testing stick.
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