I’ve been busy contemplating my navel. Navel oranges that is!! 😉
I love it when navel oranges are is season – they are such a great snack, sweet, juicy & delicious! I picked up a bag of organic navels this week & set about making my favourite orange inspired treat – a whole orange cake. With the sweetness of the flesh & zing from using all the zest, this cake is all about the big citrus love!
Another ingredient I enjoy using in all sorts of baked goodies, is the crunchy, munchy chia seed. Chia is becoming more & more popular these days, not only for the lovely texture it adds, but apparently it’s some kind of a ‘superfood’ too.
According to The Chia Co – “Chia is the richest plant based source of Omega 3, dietary fibre, protein and antioxidants”. It is also said to be;
“Nature’s Complete Superfood because it is very high in nutrition that is essential for a healthy diet including Omega 3, dietary fibre and protein as well as vitamins, minerals and antioxidants.
- 37% Dietary Fibre
- 20% Omega 3 ALA
- 20% Protein
- High in antioxidants (ORAC value of 10,000 vitamin E equivalents)
- High in Vitamins and Minerals (Calcium, Potassium, Magnesium)
Chia is a gluten free Wholegrain”.
Pretty impressive resume for an itty, bitty seed!
So, as well as adding an interesting layer of texture to this cake, they are really, really good for you & that is a fabulous bonus!
Along with the orange & chia, this cake is densely rich with eggs & butter & flavoured with just enough almond meal to give a lovely nutty aftertaste, without being overpowering.
The final addition that sends this cake into the glorious category is a little something called coconut cream ganache. Dark chocolate melted & combined with thick creamy coconut cream, the poured generously over the top – can you say DROOL!! 🙂
So … by using whole oranges & crunchy chia, you can create the most decadent & delicious cake, packed with vitamin c & all the goodness of a superfood, that when combined with a rich creamy glaze becomes a wonderful treat, best shared with a hot cuppa & good conversation.
Here’s how it goes;
- 2 medium navel oranges
- 150 grams unsalted butter – room temperature
- 4 large eggs
- 1 cup raw or white caster sugar – (I used raw)
- 1 cup self raising flour or 1 cup plain flour with 1 1/2 teaspoons baking powder
- 1/2 cup almond meal
- 1 teaspoon ground cinnamon
- 1/2 cup chia seeds
- 150gm dark cooking chocolate
- 270ml coconut cream
- The cake;
- Preheat oven to 180°c (non fan forced).
- Grease and line a 20cm round springform or standard baking tin.
- Cut whole oranges – skin and all – into bite sized pieces and place in a medium mixing bowl.
- Using a stick blender, blend until well puréed.
- Using a mixer cream butter and sugar pale and thick – at least 5 minutes.
- Add eggs one at a time & mix well, scraping down the sides after each one.
- Add orange purée, and mix gently to combine.
- In a large bowl, sift flour, almond meal & cinnamon.
- Fold flour mix & chia seeds into wet ingredients until combined.
- Pour into cake tin & bake for 50-55 minutes, or until a skewer inserted into the centre, comes out clean.
- Remove from oven and allow to cool in tin.
- The ganache;
- In a small saucepan over low heat, heat chocolate & coconut cream until melted & glossy – about 5 minutes
- Remove from heat & allow to cool touchable temperature
- Place the cake on a cooling rack
- Line a baking tray with foil
- Place the cake & rack onto tray
- Pour the ganache over the cake until well covered – allow to run down the sides, the tray will catch the drips!
- Refrigerate in an airtight container for up to 5 days.
There you have it, one of my favourite ways to eat oranges. I hope you like it as much as we do!
Do you have a citrus inspired cake you love to bake? Are you a chia seed fan? I would love to hear about it!