This Gluten-Free Flourless Hemp Seed & Orange Cake ticks all the right boxes - moist and delicious! Our vegan-certified Kiwi Hemp Hearts give it a lovely texture.
Ingredients
- 2 Navel Oranges
- 6 Eggs
- 250 g Sugar (Caster or Coconut for a healthier option)
- 200 g Almond Meal
- 70 g Hemp Hearts
- 1 tsp Baking Powder
- 50 g Hemp Hearts & Almond Flakes for sprinkling
- 2 tsp Icing Sugar for dusting
- Orange Zest to decorate
Directions
- Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
- Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time).
- Remove the oranges from the water and allow to cool completely (they'll be nice and soft).
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
- Chop the cooled oranges into pieces and place into a food processor.
- Process until completely smooth and no lumps remain. Set aside.
- Beat the eggs and sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).
- Add the orange puree and stir through.
- Add the almond meal, hemp hearts and baking powder and stir through.
- Pour the mixture into the prepared baking tin.
- Sprinkle the remaining hearts and flaked almonds over the top of the cake.
- Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin (preferably place it into the fridge overnight.
- Dust with icing sugar and sprinkle with the orange zest just before serving.