So… it’s been a while.
Quick life update and a brief explanation of where I’ve been. I’m currently just over halfway through my PGCE. It’s going ok but it’s super intense and I’ve not had much time to bake. Also my bunny Pip very sadly passed away in December after being unwell for about 5 months with a liver condition, and I’d posted about him a bit on here and I didn’t really want to come back and see those posts.
But I haven’t abandoned this blog! I’m back for now and I’m going to try and post semi-regularly, but I may not have all that much time to bake until the next school holidays so we’ll see!
On to the recipe. It’s Pesach/Passover currently, and while I personally don’t really keep Pesach my family do, so I wanted to try and bake something that they could eat as well. I found quite a healthy recipe for a cake that happened to be kosher for Pesach, and then basically changed the whole recipe to make it less healthy because, well, I wanted proper cake. This cake is very moist and rich, almost with the texture of a brownie, with the orange balancing out the richness a little. Mine did sink a tiny bit in the middle, probably because I opened the oven door to check on it about half an hour into baking, but I just covered it up with icing and it was fine.
For the cake
300g ground almonds
150g caster sugar
50g cocoa powder
2 tsp baking powder
A good pinch a salt
1/2 cup almond milk (or soya/rice/any other milk if you’re not making it for Pesach!)
1/2 cup neutral-flavour oil (I used refined olive oil)
2 tsp vanilla extract
1 medium (or 2 small) banana, mashed
Zest of an orange
For the icing
50g coconut oil (solid, not melted)
150g icing sugar
20g cocoa powder
2-3 tbsp almond milk
Zest of an orange
Preheat the oven to 180ºC. Grease and line a 20cm/8 inch round springform cake tin.
Mix the ground almonds, sugar, cocoa powder (sifted), baking powder, and salt together in a large mixing bowl. In another bowl, whisk together the mashed banana, oil, milk, and vanilla. Pour the wet ingredients into the dry and mix until combined, and then add the orange zest.
Transfer the mix to the cake tin and bake for 40 mins.
Once the cake is cool, beat together the coconut oil, icing sugar, and cocoa powder together with an electric whisk. Add the almond milk a tbsp at a time until it comes together into an icing. You might need slightly more/less almond milk, I never really measure it I just add it until it looks right! Stir in the orange zest and spread the icing on top of the cake.
I really like this cake. It’s rich and decadent and would make a great dessert with some (vegan!) ice-cream. Because the texture is closer to a brownie than a cake, it would probably work baked in a brownie pan and cut into squares.
Let me know if you have a go at making this! Hopefully it wont be 7 months before I have enough time to bake and write up a recipe again and I’ll be back soon.