Breads & Baked Goods, Desserts
Flourless Mayan Spiced Chocolate Tangerine Cake
Recipe by Greens of the Stone Age
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Best served the day after it’s made, this nutrient-rich and super moist Flourless Mayan Spiced Chocolate Tangerine Cake is packed full of delicious flavour.
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- 375g tangerines (weight with skin on)
- 2 tsp ground sweet cinnamon
- 1 tsp anise powder
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground cayenne pepper
- 6 large eggs
- 175g coconut sugar
- 1 tsp orange extract
- 250g ground almonds
- 25g cacao powder
- 1 1/2 tsp baking powder
- 100g dark chocolate (chopped)
- 1 tsp coconut oil
- 1/2 tsp orange chocolate
Utensils
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Step 1
Cover the tangerines (skin on) with cold water, bring to a boil and simmer for 2 hours, drain and cool completely then blend in a food processor. You can cut the tangerines in half and remove pips first, before blending, if you wish. Set to one side.
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Step 2
Grease and line 20cm (8″) springform cake tin and set to one side then stir together all of the ground spices and divide equally into 2.
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Step 3
Beat together eggs, coconut sugar and orange extract in a stand mixture until smooth, pale, and fluffy. Stir in the tangerine puree followed by one half of the spice mix.
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Step 4
Insert the cooking pot into the unit then close the lid and select BAKE, set the temperature to 170C and time to 40 minutes. Select START/STOP and leave to pre-heat.
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Step 5
Whilst the unit is pre-heating stir in the ground almonds, cacao powder, and baking powder then transfer to the lined tin. Create a slight dip in the centre with a silicone spatula or the back of a spoon. This will help the cake to rise evenly.
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Step 6
When the unit beeps to signify the pre-heat cycle is complete place the cake into the unit. Close the lid and cook for 20 minutes then cover the tin with foil and bake for the remaining 20 minutes.
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Step 7
Once cooking is complete remove from the unit and leave the cake to cool in the tin completely.
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Step 8
Melt the chocolate in a double boiler with the remaining spices, coconut oil and orange extract. Pour over the cake and leave to cool for 10 minutes before transferring to the refrigerator until set.
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Step 9
Remove from the tin and cut into slices using a hot, damp knife, wiping between cuts.
