School has almost come to an end for the year, where has this year gone? Seems everyone can relate to this. To finish off the school year I decided to make a yummy treat for the kid’s and their school lunch boxes. But of course with healthier substitutes, no refined sugar or wheat flour in this recipe making it a great gluten-free treat. Sweetened with coconut sugar and freshly squeezed orange juice with raw cacao gives it the orangey Jaffa flavour. Beautiful moist choc orange marble cake celebrating the last week of school sounds pretty good to me.
Recipe from Taste Magazine Dec 2016 issue
Gluten Free Choc Jaffa Marble Cake
3/4 cup milk
1/2 cup freshly squeezed orange juice
1 tb grated lemon rind
100 ml extra virgin olive oil or coconut oil
1 cup coconut sugar
2 eggs whisked
1 cup buckwheat flour
1/4 cup coconut flour
1 tsp Gluten free baking powder
1/2 tsp bicarb soda
30g dark 70% cocoa chocolate chopped
1/4 cup raw cacao
- Preheat oven to 180’C/ 160’C fan forced. Grease a loaf tin with baking paper allowing the sides to overhang
- Place the milk, juice, rind, sugar, and oil in a small saucepan on low heat, cook stirring until sugar is dissolved about 4 mins then cool for 5-6mins
- Add whisked eggs to milk mixture and stir to combine. Reserve 1/4 cup buckwheat flour. Add the remaining flour to egg mix, add coconut flour, almond meal, and baking paper with bicarb and stir till well combined.
- Transfer half the batter into a separate bowl. Stir the chocolate, reserved buckwheat flour in one of the bowls of batter and stir in cacao.
- Alternating with each of the mixes spoon tablespoons into the prepared tin. With a butter knife swirl the batter in circular movements to cause the ripple marble effect.
- Bake in oven for 45 mins cool in the pan for 10 mins. Transfer to a wire rack