Chocolate Orange Cake
A devilishly delicious cake that is delicate, dark and divine! This recipe calls for pastry flour which helps to make the cake light and airy. If pastry flour is not available you can use plain flour, just add 2 tablespoons…
Prep Time: 15 mins Cook time: 30 mins
6-8
Autumn, Winter
Is there a better duo than apple and rhubarb when it comes to dessert? We don’t think so!
Ingredients
- 4 Granny Smith apples, peeled, cored and thinly sliced
- 3 sticks of rhubarb, cut in 2cm pieces
- Custard
- 2 eggs
- 3/4 can coconut milk
- 40g coconut sugar
- 1 tsp vanilla extract
- 2 tbs cornflour
- Crumble
- 1 cup plain flour
- ¾ tsp baking powder
- 40g coconut sugar
- 80g desiccated coconut
- 100g butter or coconut oil
- 50g almonds (optional)
Method
- Pre-heat oven to 180℃.
- Place rhubarb in saucepan with ¼ cup water and 1 tsp sugar. Heat until rhubarb softens. Scatter sliced apple in an oven proof dish and place stewed rhubarb on top.
- Place all custard ingredients into a saucepan and cook until sauce thickens and resembles custard. Pour custard over the apple and rhubarb.
- Place all crumble ingredients into a food processor and mix until mixture resembles crumbs.
- Sprinkle crumble over custard and bake for 30 mins. Serve immediately with thick cream or ice cream!