Sponsor Recipes: Organic Times
Sponsor Recipes: Organic Times
Discover recipes for some of the delicious creations you can make with Organic Times.
Servings
Prep time
Cook time
Recipe
Ingredients
- Cake
- Oil or butter, for greasing pan
- 1½ cups Organic Times Cocoa Powder
- 2 cups milk
- 4 tbsp instant coffee granules
- 4 eggs, lightly whisked
- 1½ cups Organic Times Rapadura Sugar
- 120g Organic Times Salted Butter, melted
- 4 tsp vanilla bean extract
- 1 cup gluten-free all-purpose flour (store-bought or recipe below)
- 1 cup Organic Times Almond Meal
- 2 tsp Organic Times Baking Powder
- 2 tsp baking soda
- ¾ tsp guar gum or xanthan gum
- ¼ tsp salt
- Fresh cherries, to serve
- Organic Times Icing Sugar, to serve
Method
- Preheat oven to 180ºC and prepare bundt cake pan by melting small amount of oil or butter in bowl, approx. 2–3 tbsp. Dip pastry brush in butter or oil and brush entire inside of bundt pan with thin layer. Pour small amount of cocoa powder directly into pan, approx. 2–3 tbsp. Shake cocoa around pan so it sticks to entire inside and pan has thin layer of cocoa powder.
- Using large bowl or bowl of stand mixer, whisk together milk and coffee until coffee has completely dissolved.
- Whisk in egg, sugar, butter and vanilla.
- In separate medium bowl, mix together flour, almond meal, cocoa, baking powder, baking soda, guar gum and salt.
- Gradually add dry ingredients to wet, beating between each addition. Beat mixture for further 15 secs or until well combined, smooth and shiny.
- Evenly pour batter into prepared bundt pan.
- Bake for 25–30 mins or until skewer inserted into middle comes out clean. Let cake cool in pan for 10–15 mins.
- Remove cake from pan by turning onto wire cooling rack. Tap on pan slightly to help cake come out. Let cake cool completely on wire rack.
- Make ganache (recipe below).
- Decorate with fresh cherries and dusting of icing sugar.
- Serve and enjoy!
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