If you’re looking for something scrumptious to bake with the children these school holidays then this is sure to be a winner.
This Gluten-Free Flourless Hemp Seed & Orange Cake from The Hemp Farm Chef ticks all the right boxes – moist and delicious! Serve with a dollop of Raglan Coconut Yoghurt (their caramel flavour is amazing) for a taste explosion.
2 Navel oranges
250 g Caster sugar
175 g Almond meal
75 g Hemp Seed Hearts
1 tsp Baking powder
50 g Flaked almonds
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 caster 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 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.
Sprinkle with icing sugar just before serving.
The Hemp Chef