Ingredients
Cake
3 oranges
2 cups ground almond (we like to use the almond pulp from when we make our own almond milk – why not replace 1 cup with this and have a go?)
5 heaped tbsp honey
1 tsp baking powder
1/4 tsp ground cinnamon
5 eggs (separated)
Drizzle
3 Tbsp water
1 cinnamon quill
2 Tbsp honey
1 tsp orange zest
Juice of 1/2 an orange
Chocolate Avocado Frosting
2 soft avocados
5 large medjool dates
squeeze lemon juice
1 tsp vanilla paste or vanilla powder
6 Tbsp coconut oil
3 Tbsp cacao powder
Method
Preheat the oven to 170c.
Place oranges in a saucepan, cover with water and bring to a simmer. Simmer on low heat for 1 hour. Drain and allow oranges to cool.
When oranges have cooled a little, roughly chop into quarters and place in food processor and process until fairly smooth, adding in the honey as you mix.
Next add 5 egg yolks and blitz until creamy.
Add in the almonds, baking powder and cinnamon and blend well.
Beat egg whites until soft peaks have formed.
Finally fold through 5 beaten egg whites. and pour into cupcake moulds (we use a silicone financier mould).
Bake at 170 degrees for 20-25 minutes, until skewer comes out clean.
Lovely served with coconut or Greek yogurt or make one of the toppings below
Orange Drizzle
Place all ingredients in a saucepan. Simmer on very low heat until reduced. Drizzle over cake, and decorate with orange segments.
Serve with coconut or Greek yoghurt.
Chocolate Avocado Frosting
Process (or use a vitamix) the avocados, dates and lemon juice until fairly smooth. Add in cacao, followed by vanilla and oil.
Blend until smooth. Spread over cooled cake and Enjoy….
