I have a new addiction: Teresa Cutter's Healthy Chef blog. This is especially helpful when I've given up sugar for Lent. Ooh, and as a few friends have food intolerances (lactose, gluten), this blog is a goldmine of 'free' recipes. With alternatives, if required, for things like replacing nuts or eggs. For last night's dinner I was asked to bring a dessert. I've been wanting to make the 'Really Good Chocolate Cake' for months now, and jumped at the opportunity. Teresa's recipe is here which includes all the options. Below is the version I made.
2 whole oranges
3/4 cup honey
6 organic free range eggs
pinch of sea salt
400g ground almonds
3/4 cup good quality dark cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla bean paste or extract
Preheat oven to 175C (or 160C if fan-forced). Line the base and sides of a 20cm cake tin.
Steam the whole oranges for 60 minutes, until soft. Cool, then chop roughly. Transfer to a food processor (or trusty mini-chopper), process until smooth. Add honey, eggs, salt and vanilla and process again (this was the maximum capacity of my chopper).
Transfer mix to large (very large) bowl. Add the almonds, cinnamon, and cocoa (preferably sifted), and mix well.
Transfer to the cake tin. Bake in oven for 50-60 minutes.
The cake still looked not-quite-cooked on top, even when the skewer came out clean. It was delightfully moist, though. The general consensus at dinner was that it was more like a fruit cake than a chocolate cake. Can be stored up to 1 week in an airtight container in the fridge.
Did I mention the doggies were present? Many cuddles later...