Mandarin Orange Chocolate Almond Cake
Servings
6people
Servings
6people
Ingredients
  • 4 mandarin orangesincluding 1 Tbsp (15 mL) zest (see tip)
  • 3Tbsp hemp hearts45 mL
  • 1cup almond flour250 mL
  • 4 large organic eggsyolks and whites separated
  • 1/2cup coconut palm sugar125 mL
  • 1/2cup raw cocoa powder125 mL
  • 1tsp orange blossom wateror 1 Tbsp (15 mL) orange zest, 5 mL
  • 1Tbsp slivered almonds15 mL
  • 1tsp extra-virgin olive oilfor garnish, plus additional for greasing pan, 1 mL
  • Pinch of large flake sea saltfor garnish
Instructions
  1. Preheat oven to 325 F (160 C). Line 8 in (20 cm) springform pan with parchment and grease lightly with olive oil.
  2. In small bowl, combine mandarin zest, hemp hearts, and almond flour and set aside.
  3. Using stand mixer fitted with whisk attachment, beat egg whites on high until stiff and cloudlike. (They are done when the bowl can be held upside down over your head without the whites falling out.) Scrape whites carefully into another bowl and set aside.
  4. To bowl of stand mixer, add egg yolks and sugar. Using paddle attachment, beat on high, scraping down sides of bowl once or twice. When sugar is dissolved and batter drops in ribbons from paddle, stop mixer and add cocoa powder and orange blossom water (or zest). On lowest setting, stir to incorporate, stopping mixer and scraping down bowl once or twice. Increase speed to medium-high and continue mixing until fully incorporated.
  5. Remove bowl from mixer and add almond flour mixture in three lots, folding in slowly by hand using spatula. Now add reserved whisked egg whites, folding egg whites in slowly. (Note the texture difference between the fluffy egg whites and the more pastelike chocolate almond mixture.) Continue folding mixture gently until egg whites are mostly incorporated. The batter can be slightly lumpy.
  6. Pour batter into prepared pan and bake for 30 minutes. Remove cake from oven and allow to stand for 5 minutes before releasing from the springform pan. Invert on plate and remove from pan. While still warm, arrange mandarin slices on top (see tip). Fill holes in the centre of each mandarin wheel with a few slivered almonds, drizzle with olive oil, and sprinkle with sea salt. Serve immediately.