Jaffa mud cake with jaffa ganache icing.

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I may not have an oven at present, but I have a mum close by who has one. I also had an excuse to bake. A friend of mine is celebrating a big birthday tomorrow and she’s been sick and having a bit of a rough time lately. I know she likes chocolate and I know chocolate is supposed to be a healer of many things.

On Monday the tilers came to do the floor. It was noisy and really dusty so I packed a box of things I needed and got Ms 4.5 in the car and headed around to Mum’s to bake.

Here is what I came up with. It is based on a flour-less chocolate cake recipe I had veganised in the past but this time with a citrus twist.

(makes 2 x 20cm – for sandwiching together and 1×10 cm cake) – Serves about 16-20.

CAKE 

  • 3 cups dates soaked in boiling water to just cover for 15 mins (reserve water for use with the flax)
  • 6 cups almond pulp (about 4 cups almonds made into almond milk will leave this)
  • 4 heaped teaspoons flax meal mixed with 16 tablespoons date soaking water (once cooled)
  • 4 teaspoons baking soda or GF baking powder
  • orange zest (about 3 teaspoons – depends how orangey you like it)
  • juice of one large orange
  • 1 teaspoon vanilla
  • 2 tablespoons melted coconut oil
  • 1 cup cocoa

ICING / FILLING

  • 1 cup dates soaked in boiling water to just cover for 15 mins
  • 1/4 cup cocoa (more or less to taste)
  • 2 teaspoons orange zest (depending on how orangey you like it)
  • juice of one orange
  • 1 teaspoon melted coconut butter

METHOD

Preheat oven to low (this cake cooks slowly and will burn on the outside before it is cooked if you are not careful). I would suggest 160 degrees Celsius in fan forced or 175 degrees in standard oven.

For Cake:

  1. Drain dates and purée using a little water from soaking or the orange juice to assist.
  2. Combine flax and water and let stand for about 5 minutes.
  3. In large food processor (or mixing bowl) combine all ingredients until mixed completely.
  4. Scrape into baking paper lined tins, pressing into sides, and flatten tops with lightly dampened fingers or spatula.
  5. Bake about 60 mins (checking every 10 mins after 30 mins) until cakes slightly cracked on top and skewer inserted in centre comes out clean.
  6. Cool in tins for 15 mins or so and then carefully lift out onto cooling rack.

For icing:

  1. While cakes are cooking, drain dates and purée using a little water and the orange juice.
  2. Add the other ingredients and blend well until smooth and glossy.
  3. Put in the fridge to firm up a little.

Assembly and storage:

When cakes are cool, level as needed (or cut in layers for small cake), sandwich together with icing and ice top (and sides if desired).

Store in fridge. Should keep for a week, (if you don’t eat it before that!!). Cake will freeze as will icing but best to freeze separately and assemble when you want to use it in that case.

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