Chocolate Easy Peasy Peeler Cake

May also be known as ‘That Easy Vegan Orangey Chocolate Cake’

INGREDIENTS:

500g easy peelers / mandarins / tangerines / satsumas / clementines

200g white granulated sugar

80g ground almonds / almond flour

150g olive oil

A generous pinch of salt

300g plain flour (350 gluten free self raising flour*)

4 tsp baking powder

HOW TO:

• Wash and dry the fruit, depending on their size you’ll need approximately 10 but make sure you weigh exactly 500g.

• Tear the fruit into a food processor** then add the sugar, almonds, oil and salt and blitz to make a rough pulp. Don’t completely puree the fruit, you want to see some small chunks of peel.

• Add the flour and the baking powder and pulse briefly to mix the flour in.

• Divide the batter between two 7 inch / 18cm tins.

• Bake for 36 minutes in the middle of the oven at 160ºc fan.

• Leave the cakes to cool for 5 minutes in their tins then turn out onto a rack to cool completely.

• Split each cake into 2 layers and sandwich and cover with my plant based ganache (recipe below).

• Enjoy!

Tat x

* For Gluten Free

I made a test version using 350g of gluten free self raising flour split between my two 7 inch / 18 cm cake tins. It showed promise but the batter is too heavy to evenly bake at the same depth as its gluten counterpart.

If you want to try this gluten free I recommend dividing the batter between 4 tins so the batter is thiner and can bake evenly. If you haven’t got 4 tins the same size (even I don’t) halve the recipe and bake two thinner cakes at a time.

**If you don’t have a food processor you can blitz the fruit and the oil in a blender in two or three batches, decant into a large bowl and mix the rest of the ingredients in by hand.