Red velvet cake is a soft and velvety crumb cake, traditionally red or reddish-brown, and thought to have originated in 19th/20th century America. Traditional recipes use non-Dutched, anthocyanin-rich cacao, and beetroot powder.
I’ve taken some of that inspiration into these energy balls. Cacao powder isn’t roasted so can be more bitter, but retains higher nutritional value. Alternatively, cocoa powder is made from beans that are fermented, roasted and more processed. You can use cocoa powder but up the quantity a little.
Ingredients:
200gms pitted dates
30gms ground almonds
25gms cacao powder (extra for rolling)
15ml coconut cream (or non-dairy milk)
15ml maple syrup
10gms coconut flour
5gms beetroot powder (extra for rolling)
1tsp vanilla essence
Method:
Blitz the dates in a food processor until smooth and then add all the other ingredients. If the mixture feels a little thick and sticky add a little extra coconut cream (milk), if a little too sticky, add extra ground almonds.
Roll out about a tbsp of the mixture into a ball, continue until you have used all the mixture and then roll the balls in either the cacao powder or beetroot powder. Place in the fridge to firm up.
Orange Cake - Gluten Free
Something about this, transports me to a balmy early evening on a Mallorcan veranda overlooking the orange groves. A chilled glass of local dessert wine at the ready.
Ingredients:
225gms ground almonds
225gms sugar
6 eggs
3 medium sized oranges
1 tsp baking power
pinch of salt
Method:
Prepare a 22cm springform tin, by greasing the bottom and sides and lining with parchment paper.
Scrub the oranges and then place them in a saucepan completely covered by cold water. Bring to the boil and simmer for appx 1 hour until tender, (make sure they are always covered in water). Once ready, remove the oranges and allow them to cool.
Preheat oven to 170 ⁰C
Cut the oranges, remove pips and then liquidise the whole orange, skin included, until it is a smooth puree. Beat the eggs and sugar together until thick and creamy and then mix in the puree. Fold in the ground almonds, baking powder and salt. Pour the mixture into the prepared tin and bake for appx 60-70 mins, (a skewer inserted should come out clean).
Enjoy served with mascarpone cream or even yoghurt, where the sour tangy flavour against the sweet orange, pleasantly scrambles the taste buds.
Gaby Van Clarke
Our international culinary tour stops off at Brazil today for one of their most classic desserts – Brigadeiros, a chocolate truffle speciality.
