Flourless Orange & Passionfruit Cakes with Cashew Frosting Recipe

Method

• Cover oranges completely in water in a large pot. Bring to the boil and cook for 1 hour. Take the oranges out and allow them to cool.
• Preheat the oven to 160°C and line a square cake tin 20cm x 20cm with baking paper.
• Cut up oranges into pieces and place in the food processor. Blend until you have a smooth consistency.
• With a hand beater, mix egg whites and coconut sugar on high for 2 mins until light and fluffy. Stir through egg yolks and orange mixture. Add baking powder and vanilla bean paste. Stir through almond and coconut flour.
• Pour into the cake tin and bake for 1 hour, until a skewer comes out cleanly from the centre. If your cake starts to brown too much, cover it with foil.
• In a small bowl, add 3 tsp of water and sprinkle agar powder over the top. Let it sit for 3 mins then put in the microwave for 10 secs. Stir through passionfruit pulp and place in the fridge until it’s ready to use.
• Let your cake cool completely before removing it from the tin.
• Using a 5cm round pastry cutter, cut discs from the cake.
• To make the cashew frosting, soak cashews overnight in cold water or for 3 hours in hot water. Drain well and add to your food processor.
• Add all frosting ingredients and blend until well combined. You want your frosting to be really creamy and silky smooth. Put frosting in a medium bowl and put in the freezer for 40 mins. Take it out and blend using a hand blender, then put back in the freezer for another 40 mins. Repeat blending and then your frosting is ready to use.
• This frosting will soften out of the fridge so best to keep your frosted cakes in the fridge until you’re ready to serve them.
• Using a piping bag, pipe cashew frosting on all of the cake rounds then place a cake top on each cake. Top with a good spoonful of passionfruit. Enjoy!