|Prep Time||1 hour and 30 mins|
|Total Time||2 hours|
150g (½ cup) rice malt syrup
300g (3 cups) ground almonds
1 tbsp The Chia Co. Breakfast Booster
2 tbsp black chia seeds
2 1/2 tsp gluten-free baking powder
1 x 160ml tin coconut cream
2 tsp The Chia Co. Breakfast Booster
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 leave to cool slightly.
Coarsely chop oranges; discard any seeds.*
Place oranges in the bowl of a food processor and process until smooth.
Put coconut cream in a muslin cloth-lined sieve, placed over a bowl. Set aside to drain and thicken and preheat oven to 170°C.
Brush a round 22cm springform 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 until thick and pale.
Add the orange mix, almond meal, chia seeds, Breakfast Booster mix 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 Breakfast Booster.
Eat within 2 days.
*this process can be done the night before to save time if necessary.