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Gluten-free jaffa marble cake
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Light and gluten-free cake with zesty orange juice and rich dark chocolate.
Ingredients:
  • 185ml (3/4 cup) reduced-fat milk
  • 125ml (1/2 cup) fresh orange juice, strained
  • 20.00 ml orange rind, finely grated
  • 100ml extra virgin olive oil
  • 150g coconut sugar
  • 2 eggs, lightly whisked
  • 160g buckwheat flour
  • 40g coconut flour
  • 20.00 gm almond meal
  • 4.00 gm gluten-free baking powder
  • 1.25 gm bicarbonate of soda
  • 40.00 ml 70% dark chocolate, coarsely chopped
  • 30g (1/4 cup) raw cacao, sifted
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a 9.5 x 19.5cm loaf pan with baking paper, leaving an overhang on the edges.
  • In a small saucepan over low heat, combine milk, juice, rind, oil, and sugar. Cook while stirring for 4 minutes until the sugar dissolves (the mixture may curdle slightly). Transfer the mixture to a bowl and let it cool for 6 minutes before using.
  • Combine eggs with milk and stir until smooth. Set aside 1/4 cup of buckwheat flour. Mix the rest of the buckwheat flour into the milk mixture along with coconut flour, almond meal, baking powder, and bicarb. Stir until smooth. Transfer half of the batter to a separate bowl. Mix chocolate and reserved buckwheat flour into one bowl and cacao into the other.
  • Dollop half of the batters randomly into the prepared pan. Swirl with a butter knife. Repeat with remaining batters, swirling again. Bake for 46-48 minutes until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

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