TacticPreheat the oven to 180°C and grease a loaf 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.
- 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