Foodtactics

Orange Chia Loaf

orange chia loaf cake

Spring is slowly coming to Hamburg and with the rays of the sun comes the zest for action and we feel like romping around in the kitchen again. When we were expecting friends on the weekend we knew we had to use this energy and bake a cake. It had to be light and airy, springlike. And so we decided to bake an orange cake. And, guys, it’s turned out great – we’re blown away! The consistency is simply perfect: light and fluffy. The orange syrup that is poured over the cake gives it a particularly juicy and fruity taste. Ground almonds and hazelnuts enhance the orange aroma, chia seeds provide the right crunch. The cake can be stirred together in the blink of an eye and tastes just as great warm straight from the oven as it does after a few days in the tupper ware. We would go so far as to say that this is the best cake we’ve eaten in a long time, but maybe we’re biased 🙂 Try it out!

140 g coconut sugar
30 g brown sugar
2 eggs
2 tbsp chia seeds
2 organic oranges
1 tbsp olive oil
150 g (vegan) butter
200 g ground almonds
70 g ground hazel nuts
110 g spelt flour
1 tsp baking powder
1 pinch of cinnamon

Preheat the oven to 180°C and grease a laof pan with a little butter.

In a small bowl mix the chia seeds with 9 tablespoons of water and stir well. Leave it for a few minutes and stir again. A gel-like consistency should develop.

In the meantime, wash the oranges with hot water and rub the peel of one of the oranges. Place the orange zest in a mixing bowl and mix with the Chia gel, eggs, brown sugar, 100 g coconut blossom sugar, olive oil and butter.

In a second bowl, combine the almonds, hazelnuts, flour, baking powder and cinnamon then add the flour mixture to the other ingredients. Stir everything briefly.

Place the dough in the pan and bake for 35 minutes on the middle shelf of the oven. Just before the end of the baking time, you can start making the syrup for the cake. Squeeze out both oranges and mix with the remaining coconut sugar in a small pot. Bring to a boil, then let simmer for about ten more minutes and stir well. Take the cake out of the oven and let it cool down a little. Then remove from the mould and prick small holes in the cake with a wooden stick. Now pour the syrup over it and serve.

Tip: We only poured about half the syrup over right after baking. We then kept the remaining syrup in a little tupper box and poured it over the cake the following days, so that the cake would stay nice and juicy.

Ingredients

140 g coconut sugar
30 g brown sugar
2 eggs
2 tbsp chia seeds
2 organic oranges
1 tbsp olive oil
150 g (vegan) butter
200 g ground almonds
70 g ground hazel nuts
110 g spelt flour
1 tsp baking powder
1 pinch of cinnamon

Tactic

Preheat the oven to 180°C and grease a laof pan with a little butter.

In a small bowl mix the chia seeds with 9 tablespoons of water and stir well. Leave it for a few minutes and stir again. A gel-like consistency should develop.

In the meantime, wash the oranges with hot water and rub the peel of one of the oranges. Place the orange zest in a mixing bowl and mix with the Chia gel, eggs, brown sugar, 100 g coconut blossom sugar, olive oil and butter.

In a second bowl, combine the almonds, hazelnuts, flour, baking powder and cinnamon then add the flour mixture to the other ingredients. Stir everything briefly.

Place the dough in the pan and bake for 35 minutes on the middle shelf of the oven. Just before the end of the baking time, you can start making the syrup for the cake. Squeeze out both oranges and mix with the remaining coconut sugar in a small pot. Bring to a boil, then let simmer for about ten more minutes and stir well. Take the cake out of the oven and let it cool down a little. Then remove from the mould and prick small holes in the cake with a wooden stick. Now pour the syrup over it and serve.

Tip: We only poured about half the syrup over right after baking. We then kept the remaining syrup in a little tupper box and poured it over the cake the following days, so that the cake would stay nice and juicy.