Hi guys! Week three of low FODMAP is done and dusted and I think I’m starting to get the hang of this… It’s still hard sometimes, especially when my flatmate was talking about going to McDonald’s for lunch and I know that Maccas is crappy food but… Also sometimes you really just need a chocolate sundae, am I right? If you were going to go to McDonald’s, what would your guilty pleasure be? Mine would of course be something with chocolate, so definitely a sundae! But anyway, McDonald’s aside, this delicious gluten free chocolate orange cake is a dessert you and anyone with bowel issues or intolerances can actually eat – yay!
I’ve gotta say, you definitely have to try this. It got rave reviews, and it was tried by quite a few people, including one of my friends Becca (the one who previously lived in the UK for a year) and she was also the hand model for these pictures, hi Becca! Then I took it to dinner with some friends then I took the leftovers to work… There were a lot of happy people and everyone mentioned how moist the cake was. I know, I know some people hate that word so I promise it’ll only appear once. Probably. 😉 But guys, the secret to that is the syrup. OHEMGEE it’s soooooo good! So much flavour, so much intensity, and lasts for days. It really is the perfect cake!
But of course, there had to be chocolate. I must say, that’s probably the food I’m most missing on the low FODMAP diet. You can still eat chocolate of course, but only dark chocolate… I mean dark chocolate is still pretty good and of course in sweet desserts that’s what you want. Like in this chocolate orange cake, the bitterness and richness of the chocolate is balanced by the sweetness and tang of the orange. Perfect! Still, I could totally eat a whole block of Lindt milk chocolate in one go, not that I’m speaking from experience but… I’ve totally done it. 😉 I can’t quite do that with dark chocolate though, a couple of pieces and I am done! Is anyone else like that?
Definitely try this, I would highly recommend trying it for your next party/dinner/afternoon tea/time you feel like cake, I can guarantee you won’t regret it! Happy baking!
- 2/3 cup olive oil (extra virgin)
- 1 cup orange marmalade
- 3 eggs
- 1 cup almond meal (ground almonds)
- 2/3 cup all-purpose gluten-free flour
- 3 tspn baking powder
- 1/4 cup orange juice
- 150g (5.3oz) dark chocolate, chopped
- [b]Orange syrup[/b]
- 1 orange
- 2/3 cup orange juice
- 1/4 cup water
- 1/4 cup sugar
- 1 cinnamon stick
- Preheat the oven to 170°C (340°F) and grease and line a 20cm (8in) cake tin.
- Put the oil and marmalade in the bowl of a stand mixer (or in a large bowl and using an electric hand beater), beat using the whisk attachment until light and fluffy. Beat the eggs in one at a time.
- Add the gluten-free flour, almond meal and baking powder to the bowl, then add the orange juice. Beat together until just combined.
- Pour the mixture into the prepared cake tin.
- Add the chopped chocolate, toss it first in a little gf flour and then sprinkle it over the top of the cake. Swirl through the mixture with a knife before baking.
- Bake the cake for 55-60 minutes or until a skewer inserted into the middle comes out clean.
- Whilst the cake is baking, make the orange syrup. Peel thin slices of orange rind from the orange using a vegetable peeler and then cut into thin strips.
- Place the rind, orange juice, water sugar and cinnamon stick into a small saucepan and heat over a high heat.
- Stir together and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the syrup has thickened slightly.
- Remove from the heat and leave to cool. Remove the orange rind and cinnamon stick before pouring over the cake.
- Once the cake is baked, leave on a wire rack for 30 minutes to cool. Pierce the cake all over with a skewer before pouring the syrup over the top of the cake and leaving it to be absorbed.
- Once the syrup has absorbed into the cake, remove from the cake tin and leave to cool completely.
- Serve with cream (if you can tolerate), yoghurt (coconut) or coconut cream.
- The cake will keep in an airtight container for up to a week, if you don’t eat it all before then! 🙂