My fabulous husband Mike the Chippie loves citrusy cakes. Is citrusy a word? It is now.
Every year he asks for a Jaffa Cake for his birthday. I have been making these cakes since our pre primal life – the previous cakes being full of flour and refined sugars, and orange flavouring. I am super stoked (as is he) that I have come up with this grain free, dairy free (minus ganache!), refined sugar free version made of real food ingredients.
It totally is a crowd pleaser, the kids love it and the non paleo folk can’t even tell it’s paleo -winning. You can whip this up in no time so don’t wait for a birthday to have a go – invite some friends and have a primal celebration dinner!
The Jaffas are totally non paleo – but I stick em on anyway because – once a year! You could use raspberries instead. You can do this in a Thermomix or a normal food processor/mixer.
- 2 oranges
- 1.5 teaspoons of GF baking powder
- 200g almond meal
- 250g coconut sugar
- 6 large free range eggs
- 50g cocoa
- 100g 70% dark chocolate
- 80g cream
Add one litre of water to the Thermomix, put the oranges in the simmering basket and cook for 45 minutes on Varoma, speed one. Or boil the oranges in some water on the stove. Once cooked, remove the oranges and allow them to cool slightly so that you don’t burn yourself. Discard the water from the thermomix.
Pre heat oven to 180 degrees and grease and line a 23cm cake tin.
Cut the oranges into quarters and remove and discard any pips.
Add all of the remaining cake ingredients to the Thermomix and mix on speed seven for 20 seconds. Or mix until smooth and combined in your food processor.
Pour the cake mixture into the prepared tin and bake for 40 mins or until an inserted skewer comes out clean.
Allow the cake to cool in it’s tin for a while before turning out onto a cooling rack.
This cake is totally delicious as is – you could decorate with some orange zest or berries.
If you want to go all out make the ganache and decorate with chocolate jaffas.
Break the chocolate into small pieces then grate on speed 8 for 10 seconds. Add the cream and cook at 50 degrees for 3 minutes, speed 1. Or melt the broken chocolate and cream in a bowl over a pan of simmering water until smooth, stirring constantly.
Pour the ganache on the cake and spread it around with a spatula.
If you make this cake I would love to see a picture – so please tag Primal Alternative in!
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