A delicious healthy, completely whole, orange and ginger cake mixed with other aromas, ideal for breakfast or snack. If you want to turn it into a more important cake you can spread on top an icing made of 100% melted cocoa chocolate then sweetened with date paste.
Ingredients
- 230 g fresh orange juice
- 220 g whole-wheat flour
- 150 g date paste (75 g of pitted dates cut into small pieces soaked in 75 g of water, then turned into a paste with an immersion blender)
- 40 g dried coconut
- 40 g almond cream (you can make your own or buy it as long as it has no added sugar)
- 20 g lemon juice
- 1 ½ tsp chia seeds mixed with 4 tsp water, put aside for 10 minutes
- 1 ½ tsp grated fresh ginger
- 1 tsp orange peel
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp lemon zest
- 1/8 tsp salt
Procedure
Preheat the oven at 200º C
Sift the dry ingredients, except for the coconut that goes with the wet ones. Mix well the wet ingredients, including coconut, and incorporate the chia seeds last. Add the dry ingredients and mix by hand, not too much, just enough to incorporate everything together. Pour into a rectangular mould or a pyrex (about 22 x 13 x 7h cm) sprinkled with sesame seeds on the bottom and cook for 40 minutes at 180º C. It freezes very well, better if already sliced so that you can defrost 1 or 2 slices at a time.
