Makes 5 small cakes
125g (1 cup) spelt flour | 60g (1/2 cup) hazelnuts
1 tsp baking powder | 1 tsp baking soda | 1/4 tsp salt
2 free range eggs (M) | 2 oranges
150g (3/4 cup) coconut blossom sugar | 80ml (1/3 cup) plant based milk
100g (1/2 cup) coconut oil | 1 tsp vanille-extract
Preheat the oven to 180°C. Put the eggs, coconut blossom sugar, vanille-extract and milk in a large mixing bowl. Squeeze the oranges and add the juice with the orange zeste to the bowl. Melt the coconut oil, add it also to the bowl and mix. Grind the hazelnuts in a food processor coarsely and sprinkle it to the liquid mixture. Add the baking powder and soda and the salt. Sieve the spelt flour above the bowl and mix again. Grease the baking forms and sprinkle with almond flour. Pour the batter 3/4 in the forms and bake for 20 minutes in the preheated oven. Let cool down completely. Melt the chocolate and submerge the cakes. Let the chocolate stiffen before serving.