Perfect for Christmas
Isn’t this cake wonderful for the Christmas table? The traditional heavy cake with pieces of sucade that was served in our family at Christmas was never such a favorite with us. But we find it very difficult to stay away from this light, fruity variant with pieces of chocolate (surprise on the inside!). You see, it was very annoying to have to test it a few times here at the office …
Gluten-free and cruelty-free, a party on the table! To get such a bright red color for the glaze, we used raspberries and mashed them and then boiled them with some agar agar to form a kind of jelly.
- 3 tbsp chia seeds
- 9 tbsp water
- 30 g of pecans
- 75 g of dark chocolate
- 100 g blueberries
- 300 g finely ground (gluten-free) oatmeal
- 1/2 tsp salt
- 1 tsp baking powder
- 200 g almond flour
- 1 1/2 tsp baking soda
- 1 tbsp apple cider vinegar
- 50 g coconut oil
- 100 ml maple syrup
- 1 orange
- 300 ml oat milk
- 250 g raspberries, frozen
- 1 tsp agar agar
1. Preheat the oven to 175 degrees. Mix the chia seeds with the water in a small bowl. Then let stand for 15 minutes so that the mixture forms a gel.
2. Chop the pecans and chocolate into small pieces. Mix them with the blueberries with 2 tablespoons finely ground oatmeal. This makes the pieces fall less quickly to the bottom. Sieve the rest of the oatmeal and almond flour in a large bowl. Add the salt, baking powder and ½ tsp baking soda.
3. Heat the coconut oil in a pan together with the maple syrup. Grate the orange and squeeze out. Add the juice and grater to the pan and then mix everything into the flour.
4. Add the gel of chia seeds to the batter. And also stir in the pieces of fruit, nuts and chocolate.
5. In a separate bowl, mix the baking soda with vinegar. Gently stir this through the batter. This will provide some extra lightness for eggs that are often used in recipes like this.
6. Grease the cake tin with some coconut oil. Put the batter in here and smooth out at the top.
7. Place the mold on a rack in the middle of the oven and let the turban bake for about 1 hour until golden brown and done. Is the top going too fast? Then cover it with aluminum foil. When you poke a skewer in it it must come out dry. Remove the cake from the oven and let cool in the tin for 10 minutes.
8. Place the grid on the mold, turn together and remove the mold. Allow the turban to cool on the grid.
9. For the frosting, gently heat the raspberries with about 50 ml of water. Add the agar agar and bring to the boil. Let it boil for about 2 minutes. Pour the raspberries through a sieve so that you have a smooth syrup. Allow to cool slightly (then it starts to become stiffer) and then pour over the cake. Decorate the plate with fresh fruit.
10. Keep the cake covered and wrapped in foil to prevent it from drying out. You can enjoy this turban for weeks in slices in the freezer!