sticky caramel orange and walnut cake with maple frosting
cake
180g almond meal/or any nut, seed meal
100g potato/tapioca starch
80g raw sugar/maple syrup/coconut sugar/rice malt syrup
3 tsp baking powder (1 tsp bicarbonate of soda, 2 tsp cream of tartar)
pinch pink himalayan salt
150g walnuts, lightly toasted
200g pitted fresh medjool dates*
2 oranges, zest and juice
4 eggs/4 flax eggs
130g ghee/purified coconut oil, melted
frosting
100g ghee/purified coconut oil
80g pitted fresh medjool dates*
2 oranges, zest and juice
60ml maple syrup
topping
60-80g walnuts, lightly toasted
To make the cake preheat oven to 150 degrees celsius/302 fahrenhei and prepare a square baking tin by lightly greasing and lining with non-bleached baking paper.
In a large mixing bowl add all the dry ingredients. Mix until well combined. Add the remaining ingredients and mix until just combined. Pour into prepared container and bake for 50-60 minutes or until cooked through. Remove and allow to cool in tin before removing.
To make the frosting place all the ingredients into a high-speed blender. Blend until very smooth. Pour over the top of the cooled cake and scatter with walnuts. Serve with coconut yoghurt and edible flowers. Enjoy!
*fresh medjool dates are yet to be rated by the Monash FODMAP app. I have found that 1-2 dates per sitting does not have an adverse affect on me. If you personal find that fresh medjool dates are an issue for you than replace them with 100-120g for the cake and 30-40g for the frosting of either raw sugar/maple syrup/rice malt syrup/coconut sugar.
