(Gluten free, dairy free and refined sugar free)
This recipe is for a double layer cake. If you want a less indulgent single layer cake then just half the ingredients.
Serves: 12 at the very least.
- 8 eggs
- 120g runny honey
- 400g coconut oil (adds a subtle coconut flavour. If you don’t want this, use odourless coconut oil that has no flavour. It will still add moistness and richness to the cake).
- 500g ground almonds
- 2 tsp baking powder
- Finely grated zest and juice of 2 large oranges weighing at roughly 250g each.
- 2 good pinches of sea salt
- 40g coconut sugar
- 250ml of coconut milk
- 120g coconut oil (use odourless if you prefer)
- 4 tsp of vanilla extract
- 2 good pinches of sea salt
- 340g of 70% dark chocolate (Peruvian Cacao works well)
- Decorate with a handful of crushed roasted hazelnuts and orange peel.
1. Preheat the oven to 160 degrees Celsius.
2. Finely grate the zest of both oranges. Try and get as much as you can.
3. Thoroughly whisk the eggs and honey in a bowl.
4. Mix melted coconut oil, salt and ground almonds in a separate bowl. Then add the honey/egg mixture and combine until smooth.
5. Add the baking powder, orange zest and every last bit of juice from both oranges and then mix well.
6. Grease two springform cake tins (8 -10in) with coconut oil.
7. At this point you should have roughly 1500g of cake mix. Split it in half by pouring roughly 750g into each cake tin. (Ignore this if you’re making a single layer).
8. Bake both cakes for 30 to 35 minutes. When they’re done, the cakes should be golden on the top and springy to touch. Check by inserting a skewer. It should come out clean.
9. Let the cakes cool in the tin for roughly 15 minutes before removing and allowing to cool completely on wire racks.
10. Make the icing.
11. Finely chop the chocolate.
12. Add the coconut sugar, coconut milk, coconut oil, vanilla extract and salt to a saucepan and bring to the boil.
13. As soon as bubbles form, completely remove it from the heat and add the chocolate.
14. Let it stand for a minute and then whisk until it forms a smooth and glossy ganache. If the mixture splits then add a touch of coconut milk. Don’t worry about doing this as the ganache can easily absorb extra coconut milk and still set.
15. The ganache will be rich and intense, but the cake will balance the flavours.
16. If you’re making a single layer cake then skip to 21.****.
17. You should have roughly 700g of ganache. Split it in half by pouring roughly 350g into two bowls.
18. Put one bowl (bowl 1) aside to cool at room temperature. Put the other bowl (bowl 2) in the fridge to set to the consistency of soft butter. This could take anywhere from 15 minutes to an hour so keep checking.
19. Once the desired consistency is achieved, spread the ganache from bowl 2 onto one of the completely cooled cakes.
20. You may want to leave the ganache on the cake to set at room temperature for half an hour or so if it’s too soft. Otherwise, place the other cake on top.
21. **** The ganache from bowl 1 should still have a pouring consistency and be smooth and glossy. If not or it splits, just add a little more coconut milk.
22. With the cake on a wire rack, gently pour the ganache from bowl 1 onto the top of the cake. Aim for the middle and allow it to spread naturally and evenly. It will fall off the side, but that’s all part of the look.
23. Before the ganache sets, decorate in any way you would like. Roasted crushed hazelnuts and orange peel works well.
24.Let the cake set in the fridge for 30 minutes. Once set it can be left at room temperature without anything melting.
This cake will keep for a few days when stored in a cool dark environment. Ideally in an airtight container, but cling film will work. You can always freeze any leftovers.
Don’t leave in the fridge overnight as the coconut can develop a funny taste.