orange hazelnut & MAPLE semolina cake with cashew ‘cream’ frosting
DAIRY & REFINED SUGAR-FREE
SERVES 8
Cake ingredients
100g semolina
170g almond flour
150g ground hazelnuts
1 ½ tsp baking powder
½ tsp ground cloves
½ tsp ground cardamom
½ tsp ground Ceylon cinnamon
Zest of 1 orange (retain a tsp for sprinkling as a garnish)
4x eggs lightly beaten
220ml olive oil
230ml maple syrup
1 tsp vanilla extract
Juice from half an orange
2 ½ tbsp orange blossom
Cashew ‘cream’ frosting
120g cashews, soaked in water for few hours and drained - retain a few tbsp of the soaking water
2 tbsp EVOO
2-3 tbsp maple, taste test for sweetness
1 tsp vanilla essence
1 tsp lemon juice
Pinch of salt
Method for cake
1. In a bowl mix together the dry ingredients – semolina, almond flour, hazelnuts, baking powder, orange zest, and the spices
2. In another larger bowl, lightly whisk the olive oil and maple, then slowly stir in the beaten eggs until fully combined and it resembles a smooth caramel sauce
3. Preheat the oven to 170C and line a cake baking tin
4. Add the vanilla, orange blossom water, and orange juice to the wet ingredients and stir until combined
5. Fold the dry ingredients into the wet
6. Pour into the lined cake tin and place in the preheated oven for 45 – 50 minutes (checking intermittently to ensure the top forms a crisp crust but doesn’t burn).
Method for cashew cream frosting
1. Place all the ingredients in a blender and blitz until a smooth paste forms – add drops of the retained cashew water if required. You will need to push the mixture down the sides of the blender as you go.
2. Be patient, it can take 10 minutes or so to get a beautifully smooth texture.
Once cake cools, spread the cashew ‘cream’ on top and garnish with some orange zest.