By Hannah Jack
A classic combination of rich chocolate and citrus orange, this cake is a soft and light indulgence. Made with wholesome ingredients, it’s also perfect for the winter season when oranges are of abundance.
100g butter 1⁄2 cup rapadura sugar 2 eggs Zest of 2 oranges Juice of 2 oranges (cup) 2 tsp mixed spice 1 1⁄2 cups organic ground flour 3⁄4 cup coconut milk 1⁄4 cup coconut oil 1 tsp baking soda 1 tsp apple cider vinegar
1⁄4 Tbsp coconut oil Tbsp cacao powder Tbsp maple syrup
Beat together the butter and rapadura sugar until pale in colour. Add your eggs and beat for a few minutes. Fold in the rest of your ingredients and evenly pour into a lined and buttered bundt cake tin. If your using a processor then combine all the ingredients and blend until incorporated.
Bake at 170 ° C for 35-40 minutes or until a skewer comes out clean
Once cake is cooled add your cacao, coconut oil and maple syrup into a double boiler, slowly melt together then drizzle over cake.