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JAFFA MARBLE CAKE GLUTEN FREE

Category, DifficultyIntermediate

Orange juice and dark chocolate - the perfect blend of flavour!

Yields10 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
INGREDIENTS:
 ¾ cup milk (choice of almond, goat's or cow's)
 ½ cup fresh orange juice, strained
 1 tbsp orange rind, finely grated
 100 ml extra virgin olive oil
  cup Lankato monk fruit sweetener
 2 eggs, lightly whisked
 2 ¼ cups buckwheat flour or plain GF flour
  cup coconut flour
 2 tbsp almond meal
 1 tsp baking powder
 ½ tsp bicarb of soda
 10 squares of 70% dark cooking chocolate, coarsely chopped
 ¼ cup raw cacao, sifted
METHOD:
1

Preheat the oven to 180°C (160°C fan-forced). Grease and line a loaf pan (~10 x 20cm base) with baking paper, allowing the edges to overhang.

2

Place the milk, orange juice, orange rind, oil, and sugar in a small saucepan over low heat. Cook and stir for 5 minutes or until the sugar dissolves (mixture may curdle slightly). Transfer to a medium bowl. Cool for 10 minutes.

3

Add eggs to the milk mixture and stir to combine. Add 1 cup only of buckwheat flour to the milk mixture (the remaining 1/4 cup will be added later). Add the coconut flour, almond meal, baking powder, and bicarb soda. Stir with a spatula until smooth.

4

Transfer half the batter to a second bowl. Stir the chocolate pieces and the remaining 1/4 cup of buckwheat flour into one bowl. Stir the sifted raw cacao into the second bowl.

5

Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with the remaining batters, using the butter knife to create a swirled effect once again.

6

Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Ingredients

INGREDIENTS:
 ¾ cup milk (choice of almond, goat's or cow's)
 ½ cup fresh orange juice, strained
 1 tbsp orange rind, finely grated
 100 ml extra virgin olive oil
  cup Lankato monk fruit sweetener
 2 eggs, lightly whisked
 2 ¼ cups buckwheat flour or plain GF flour
  cup coconut flour
 2 tbsp almond meal
 1 tsp baking powder
 ½ tsp bicarb of soda
 10 squares of 70% dark cooking chocolate, coarsely chopped
 ¼ cup raw cacao, sifted

Directions

METHOD:
1

Preheat the oven to 180°C (160°C fan-forced). Grease and line a loaf pan (~10 x 20cm base) with baking paper, allowing the edges to overhang.

2

Place the milk, orange juice, orange rind, oil, and sugar in a small saucepan over low heat. Cook and stir for 5 minutes or until the sugar dissolves (mixture may curdle slightly). Transfer to a medium bowl. Cool for 10 minutes.

3

Add eggs to the milk mixture and stir to combine. Add 1 cup only of buckwheat flour to the milk mixture (the remaining 1/4 cup will be added later). Add the coconut flour, almond meal, baking powder, and bicarb soda. Stir with a spatula until smooth.

4

Transfer half the batter to a second bowl. Stir the chocolate pieces and the remaining 1/4 cup of buckwheat flour into one bowl. Stir the sifted raw cacao into the second bowl.

5

Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with the remaining batters, using the butter knife to create a swirled effect once again.

6

Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

JAFFA MARBLE CAKE GLUTEN FREE