This cake was inspired by the classic jaffa biscuit.
Serves: 12 generous slices
Prep time: 45 minutes
Cook time: 30 minutes
1 ½ cups of tigernut flour (you can always use almond flour)
1 ½ cups of plain gluten free flour
150 grams of coconut oil melted
¼ cup of raw cashews
1 ½ tablespoons of vanilla essence
1 cup of cashew milk
1 tablespoon of maple syrup
2 teaspoons of baking powder
3 ½ teaspoons of agar agar flakes
150 mls of water or orange juice
2 tablespoons of maple syrup or coconut sugar
150 grams of dark chocolate (we used a mixture of 70% and 85%)
1 tablespoon of coconut oil
Preheat your oven to 180C fan forced and line an 9 inch spring form cake tin.
Add all of your base ingredients to a food processor and mix until fully combined.
Pour into cake tin and bake in the oven for 30-40 minutes until it is golden brown and you can insert a knife and it comes out clean.
As your base cools, create your orange jelly.
Peel and roughly chop your oranges.
Add your oranges, agar agar flakes, juice and maple syrup to a small pot.
Cook your orange jelly mixture on a medium heat for 10 minutes. Occasionally stir and press down on the orange chunks
Line an 8 inch cake tin and pour in your jelly mixture. Place in the oven for 10-15 minutes until it is completely to set.
Whilst your jelly is setting, create your chocolate layer. Melt your chocolate and coconut oil together.
Carefully place your jelly layer on top of your base and then pour your chocolate over the cake until it is fully covered.
Place in the fridge for 10 minutes until the chocolate is set
Remove your cake from the spring form tin and cut it up into 12 pieces.