Ingredients
1 tbsp chia seeds og 4 tbsp water
1 tbsp olive oil
1/4 cup blood orange juice (oranges work too)
1 tbsp blood orange zest, finely grated
1/2 cup apple sauce, without added sugar
1/2 cup almond milk (unsweetened)
1 tsp pure vanilla powder
1 cup almond flour
1 cup gram flour
1/2 cup rice flour
1/2 cup tapioca
2 tbsp cocoa
1 tsp baking soda
1 tsp baking powder (gluten free)
On top
1/4 cup blood orange juice
1 tbsp blood orange zest, finely grated
1 tbsp stevia powder, from Good Good
1 tsp arrowroot
Method
Preheat the oven to 170 °C.
Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.
Clean the blood oranges well. Zest it first and then squeeze it for the juice. Unless they are really small, two oranges should be enough. Divide the zest and juice and add one half to the bowl and the other half to a small saucepan.
Sift in another bowl the almond flour, gram flour, rice flour, tapioca, cocoa, baking soda and baking powder.
Mix the chia seeds, olive oil, vanilla powder, juice and zest well with a spoon.
Stir in the apple sauce and almond milk and then add the dry ingredients from the other bowl. Mix thoroughly with a spoon until the dough has no lumps in it.
Put the dough in a loaf pan and bake for about 40 minutes at 170°C.
While the cake is in the oven mix the stevia powder to the blood orange juice and zest in the saucepan. Then add arrow root. Heat to boiling point on low heat and let it simmer for 3-5 minutes. Stir while boiling.
When the cake is out of the oven, prick it all over with a pin before spreading the warm blood orange juice mixture on top. Don’t decorate it until it has set. I used pomegranate to decorate, but you can just as well use blood orange zest or whatever you like.
Store in the fridge.
This recipe is sponsored by GOOD GOOD.
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