Flourless Orange Chocolate and almond cake
2 oranges
100 grams Brown or which sugar plus a couple of sweeteners
6 medium eggs
40 grams of pure cocoa powder
60 grams of almond flour
120 grams buckwheat flour
30 grams coconut flour or shredded coconut. Flour is better
one and a half teaspoons of baking powder
(you can use all buckwheat flour plus cocoa plus coconut. Almond flour not essential)
Boil oranges gently for about an hour. Leave to cool and keep liquid to one side.
Blend 6 eggs with sugar and sweeteners in the food processor until light in colour
Cut oranges in half and discard any pips and cut into chunks
Add oranges to eggs and blend for 30 seconds
Add all other dry ingredients and blend another 45 seconds. If very dry add some orange water
Pour into one lined cake tin or a couple of lined bread tins or small moulds
Bake at 160C to 170C for about 60 minutes if using a large cake tin. Less for smaller moulds.
Check after 50 minutes. Internal temp should be 95C or using a wooden toothpick it should be clean.
Mine has never taken more than 60 minutes.
We like it chilled and served with some type of cream. Maybe some fruit coulis like raspberry is good too.