To finish off the last of the blood oranges I had excess of (read previous post to understand the mishap) I decided to make my orange and almond cake but mini versions. I added black chia seeds to this recipe instead of poppy seeds for extra nutrition, we all know how wonderful chia seeds are for us but you can leave them out if you like.
The blood oranges made a nice change from the normal oranges in this recipe, these little cakes are also gluten-free and refined sugar-free just sweetened with rice malt syrup and the sweetness of the blood oranges . You can make this as one large cake just extend the cooking time to 1 hour. I did sprinkle some icing sugar for photo purposes but you can totally leave that part out to make them completely refined sugar-free.
Served them with some natural yoghurt to top things off, a delectable little guilt free treat indeed which can also be popped in the freezer to save for a later date. A must try for any dessert lover which is trying to cut out refined sugar and is gluten intolerant.
Blood Orange, Almond & Chia Seed Cakes
A gluten and refined sugar-free cake that perfect for afternoon tea or a guilt free dessert
3 blood oranges
1/3 cup rice malt syrup
1 tsp vanilla
1 tsp baking powder
2 cup almond meal (ground almonds)
1 tb black chia seeds
- Preheat oven to 160’C
- In a small saucepan place 2 whole blood oranges skin on and fill with water to cover
- Boil for 1 hour till soft. Drain and set aside to cool
- Process oranges in a food processor till smooth
- Add eggs, rice malt or sweetener of choice, vanilla, baking power, and almond meal process till all combined, stir through chia seeds
- Peel and slice one blood orange and place in the bottom of the cake tins
- Pour evenly into individual greased baking tins or a 20cm round greased cake tin
- Bake in the oven for 30-35mins or 1 hour for whole cake
- Leave in the tins for 10mins to cool slightly before turning onto a wire rack fruit side up
- Serve with natural yoghurt