Chocolate Orange Cakes
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 3.5 oz ground almonds
- 2.8 oz plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon fine sea salt
- 2½ tablespoons milled flaxseeds
- 100ml maple syrup
- 50ml soya milk
- 1 tablespoon coconut oil
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F.
Step 2
Grease a 12-hole muffin tin with coconut oil, then lightly dust with plain white flour.
Step 3
Place the ground almonds, flour, bicarbonate of soda, fine sea salt and milled flaxseeds into a large bowl and whisk to remove any lumps. Add the maple syrup, soya milk and melted coconut oil; stir until you have a smooth batter.
Step 4
Spoon an equal amount into each muffin cup and bake for 12–15 minutes until golden and risen. When you remove them from the oven, use the back of a spoon to flatten the top of each cake, creating the flat surface needed for decorating.
Step 5
While the cakes are in the oven, make the orange curd. Place the cornflour and water into a medium saucepan and whisk until no lumps remain. Then place the saucepan over a medium–high heat and add all of the remaining ingredients. Cook, whisking constantly, for 8–10 minutes to create a smooth, thickened curd. When it’s ready it should coat the back of a spoon. Cover with clingfilm or baking parchment to stop skin forming and set aside to cool.
Step 6
When the cakes and curd are completely cool, it’s time to assemble the cakes. Spoon a small amount of curd into the centre of each cake and spread it out, leaving a small border around the edges. Then top with melted chocolate, spreading it gently to cover the cake and leave to set.
Step 7
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