If you have a kids party with 16 hungry children coming this is a great healthy recipe to feed them. Otherwise just half or quarter the ingredients to serve less.

BOIL ORANGES for : 30-45 Minutes
PREP TIME : 15-20 Minutes
BAKING TIME : 45-60 Minutes

INGREDIENTS
(Serves Approximately 16)

  • 5 Fresh Eggs
  • 1 Cup Maple Syrup
  • 200 mls coconut cream
  • 5 whole medium sized navel oranges – boiled including peel
  • 1 tsp Vanilla paste
  • 1 tsp Cinnamon Powder
  • 2.5 Cups Almond Meal
  • 2 Cups Desiccated Coconut
  • 1 tsp baking powder
  • 8 TBPS cocoa Powder

INGREDIENTS (CHOCOLATE SAUCE)

  • 1/4 x cup coconut oil
  • 3x tins (400ml tin) coconut cream
  • 1/2 cup coconut sugar
  • 8 TBSPs cocoa
  • Infuse with orange rind

METHOD

  1. Boil 5 Medium sized oranges in a pot. (You can do this ahead of your baking time). Place a plate over the oranges so they are fully submerged in water. Boil for 30 – 45 minutes. Check half way through boiling that the oranges are soft and cooked through inside once pricked by the tip of a knife. One ready, drain and set aside to cool.
  2. Set oven at 180°C
  3. In a mixing bowl mix all wet ingredients and whisk well. Crack eggs, pour in maple syrup and 200 mls cup of Coconut Cream.
  4. In a bowl, slice through oranges into half just to make sure that there are no seeds. Transfer oranges into a food processor and blitz to a fine consistency including the peel. Transfer into the mixing bowl and mix well with all the liquid ingredients.
  5. Add almond meal, desiccated coconut into the bowl. Use a small sieveand sieve cocoa powder through.. Mix well. Once you are happy with the taste and consistency of the batter, sieve through 1 tsp of baking powder and give this another thorough mix.
  6. Line rectangular baking dish with baking paper and pour in the cake mix. Using a spatula, even through layer in the baking pan.
  7. Bake for 45-60 minutes until cake is cooked in the middle.
  8. Leave to cool on the bench and then carefully lift baking paper and cut into squares.

METHOD FOR VANILLA CHOCOLATE SAUCE

  1. Melt about . cups of coconut oil. In an iron cast pan or a glass pan (vision), mix coconut oil and coconut cream until it reaches a fine consistency and not too clumpy.
  2. Add the coconut sugar, mix well until sugar is fully dissolved.
  3. Sieve through 8 TBSPs of Cocoa Powder and mix well.
  4. The chocolate sauce should be glistening. Add a few rinds of oranges and let it infuse for a couple of minutes. Set aside to cool.

SERVING SUGGESTION

Once the cake’s sides have been trimmed off and sliced into equal serving portions, spread over chocolate sauce on top. I drizzle over chocolate sauce onto a chilled dessert bowl and garnish with a slice of orange-twist on the side, and I then position the cake slice onto the bowl. Serve individually with strawberry slices on top and drizzle over a bit more of the chocolate sauce. Now, time to dig-in and enjoy.

TOOLS

  • Rectangular Baking Dish
  • Baking Paper
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Sieve
  • Mixing Bowl
  • Whisk
  • Food Processor

This recipe was by Billabong chef Annah Dellosa – check her out on Facebook

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