Grain and Dairy Free Orange and Poppy Seed Squares with Chocolate Frosting

The recipe for orange and poppy-seed squares/slice is a second attempt to use banana flour in grain free baking. Traditional orange and almond cakes with poppy seeds, or without them, have quite delicate texture and can be occasionally too moist, especially in cases, when puree made from cooked oranges is reasonably runny. In this recipe I wanted to create an easy tray bake with stable and sound structure, with a texture to be on a dense and dry side. This type of cake texture is perfect for using syrups for soaking, applying glaze or frosting. The cake goes well when served with runny sauces or custards/curds. Because of banana flour the taste of the bake also differs from typical orange and almond cake. The cake has less intense taste, which also is good for all pairing options listed above.

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Ingredients:

cake

  • 200g cooked orange puree
  • 150g honey (for more sweet option add another 20-30g honey)
  • 2 large eggs (I had 115g without shell)
  • 90g banana flour
  • 40g almond meal
  • 60g poppy seeds
  • coconut oil to grease the pan

frosting

  • 150g bananas
  • 10g lemon juice
  • 60g honey
  • 30g cacao butter
  • 20g glucose powder or other dry sweetener which you can tolerate
  • 20g cacao powder (for less intense chocolate taste add 15g cacao powder)

Preparation:

  • grease 23-24cm square baking pan
  • mix all dry ingredients
  • beat eggs with honey until pale and triple in volume (5-6 min on high)
  • mix orange puree with beaten eggs
  • add dry ingredients to wet ingredients
  • mix them well with a whisk
  • pour into greased tin, tap the tin on the surface to level, or use spatula to even the surface of the batter
  • bake in preheated to 160C fan forced oven for 30-35 min
  • leave the bake to rest in the tin for 5 min
  • turn over to a wire rack, place the rack into switched off oven to keep the bake warm, while preparing the frosting
  • blend bananas with lemon juice
  • melt cacao butter, add honey, mix them well together, have the mix hot, but not too hot
  • add blended bananas, mix them in
  • add cacao powder
  • thoroughly combine all ingredients, check the taste
  • if not sweet enough, add dry sugar (I used dextrose, pure glucose powder)
  • pour warm frosting over the bake, spread it evenly on the surface
  • let the frosting set

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To speed up the process, refrigerate the bake. You can also use any orange and honey syrup over the cake. Make some tiny holes in the cake and pour some syrup over the surface. Let the syrup penetrate into the cake.

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These squares are not overly sweet and have the distinct bitter chocolate flavour.

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