I meet many awesome people in my foodly travels, and am so fortunate to have met the talented Adrianne, of bird.STUDIOS, on Twitter and in real life.
Adrianne is an inspirational foodie/designer who has a mainly raw diet and she can certainly teach me a thing or three about food and photography – check out the positively edible photos in this post for starters!
I hope you enjoy her post and her recipe (#111), the delightful result of which I have enjoyed first hand. Thank you for sharing this delicious dessert with us, Adrianne!
A craving for flourless orange, coconut and almond cake.
By guest blogger, Adrianne Barba
Up the road at my local cafe, I often peer through the glass cabinet at my favourite flourless orange cake – it looks dense and moist, but light and fresh at the same time. I was convinced I could replicate this as a raw, vegan version that could be just as delicious and irresistible (minus the processed flour, sugar, dairy, eggs and cooking)! Being a designer, I love my food to look beautiful as well as taste amazing, so it had to look the part too.
The recipe calls for almond meal. I like to make this myself by soaking and peeling almonds, letting them dry out a bit overnight and then blitzing them the the food processor, but you can use ready-ground almonds to save time. I love this cake for it’s fresh, citrus flavour. It seems like a lot of zest to put in, but trust me and go with it! It’s necessary to get the flavours balanced – too little zest and the cake becomes too sweet… Almonds and coconut have a natural sweetness to them already.
I like to serve this cake for morning tea, topped with tart raspberries and a drizzle of agave and orange blossom water. You can also pair it with a dollop of cashew creme (blend together a cup of soaked-overnight cashews, a tablespoon of lemon juice and a dash of agave syrup until smooth and fluffy) and orange segments to create a more substantial dessert. Divine.
2 cups almond meal
7 tbsp orange zest – grated from orange skin
1½ cups dried, shredded coconut
½ teaspoon cinnamon
1 tbsp freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
1 tbsp orange blossom water
1/3 cup light agave nectar
1/3 cup coconut butter/oil
2 tbsp extra coconut
¼ cup of raspberries
2 tbsp orange blossom water stirred through 1 tbsp of agave nectar
Grease a small, square cake tin or mold with coconut oil – you may want to also line your tin with glad wrap or baking paper for ease in unmolding. Add the almond meal, orange zest, coconut & cinnamon to a food processor and process until well combined. With the motor running, slowly drizzle in the lime juice, orange juice, orange blossom water, agave nectar and coconut oil until mixture is well combined and sticks together. Press the mixture into the cake tin down firmly so it compresses well. Refrigerate for at least two hours.
To serve, unmold cake and slice into servings; top with coconut. Place a few raspberries on each, and drizzle agave and orange blossom water just before eating.
A big thanks to Hannah, for letting me guest post on her lovely blog! See more of my food styling and photos on my website here: http://www.birdstudios.com.au/extracurricular/food-styling/