Chocolate Orange Cake
Ever eaten a moorish brownie and wondered to yourself, how did they do that?
Well….
This cake will have you beaming from ear to ear because it’s gooey, soft, and so delightful. The addition of orange and orange zest makes it one of my favourite bakes to date. I’ve posted this Spelt recipe before because I had made a thyme cake prior, but this one beats that recipe, hands down.
It also has an entire Mint Lindt buried in the crumb. To say this is an expensive cake is an understatement. It’s probably one that will set you back a penny, but in the name of health, I would bake this as often as my budget allows.
Did you know: Spelt is an ancient grain but it is not gluten-free. It’s very high in carbs and an excellent source of fiber. Spelt flour is available in most major retailers. It’s at the Refillery and at Jackson’s Wholefood Market - both in Johannesburg. I get my stash from a grocer in Randburg at Carreira Centre. If you don’t have Spelt flour, any stoneground flour will still work with this recipe.
Ingredients
2 cups Spelt flour
1 1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/4 cup Xylitol
1/4 cup Maple Syrup
3/4 cup milk
1/2 cup plain yogurt
2 tsp vanilla essence
1/4 cup coconut oil or olive oil
juice of 1 orange
zest of 2 oranges
1 slab Mint Lindt
Method
Preheat oven to 180 degrees.
Spray a brownie tin with spray-and-cook.
Whisk dry ingredients together, including the zest. But make sure to keep a tiny amount aside to decorate your cake later.
Whisk all the wet ingredients.
Make a well in the dry ingredients and pour the wet ingredients in there. Mix with a wooden spoon until there are no bubbles.
Pour batter in your tin and lay the blocks of Lindt in the tray 1 finger apart. (3x3 and eat the last piece)
Bake for 42-45 minutes.
Prick the cake with a skewer and drizzle the juice of 3/4 of the second orange over the cake.
For the glaze, mix 1/2 cup of powdered icing sugar and 1 tsp orange juice. Mix it with a spoon. Drizzle over the cake once cooled and use whatever leftover zest you have to dress your cake.
So moist…
This cake will stay fresh for up to 4 days. Do not freeze.
