|Prep Time||1hr and 30mins|
1/2 cup rice malt syrup
300g (3 cups) almond meal
2 tbsp The Chia Co. white chia seeds and extra for garnish
2 1/2 tsp gluten-free baking powder
1 can of good quality 100% coconut cream
Place the whole oranges in a saucepan and cover with cold water. Bring to the boil over medium heat.
Simmer for 15 minutes or until tender. Drain. Return to pan and again, cover with cold water.
Bring to the boil and simmer for 15 minutes (this will reduce the bitterness of the peel).
Refresh under cold water. Drain and Let cool slightly.
Coarsely chop oranges, discard any seeds.*
Place the orange in the bowl of a food processor and process until smooth.
Place coconut cream in a chux cloth lined sieve, placed over a bowl.
Set aside to drain and thicken and preheat oven to 170°C.
Brush a round 22cm (base measurement) spring form pan with melted butter to lightly grease. Line base with baking paper.
Use an electric beater to whisk the eggs. Slowly add rice malt syrup in a bowl until thick and pale.
Add the orange mix, almond meal, chia seeds and baking powder and gently fold until just combined.
Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
While cake is cooling, discard coconut liquid from bowl and pour in cream from sieve. Use an electric beater and whip until cream consistency is reached.
Serve cake topped with coconut cream and The Chia Co. chia seeds
Eat within 2 days.
*this process can be done the night before to save time if necessary.