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Having spent the last few months cocooned in cashmere my focus is now firmly on shedding the “winter coat”… mmm… including the few pounds that inevitably creep on during the chillier months(I honestly think I was a bear in another life)… so for the last month I have been back to my intermittent fasting (I cannot recommend it more highly… it really works and is apparently incredibly good for you too… check out the 5:2 method if you are interested)… I can feel the summer me emerging.
Anyway, it’s the weekend and its feeling quite summery so I am hoping to be in our midnight chevron print boho top with my favourite jeans…eating copious Chocolate Orange Cupcakes…. my Chocoholics Anonymous recipe this weekend is from my friend Natasha Corrett who is the most brilliant young cook with numerous books under her belt… she is a genius at using alternative and unexpected ingredients and I, for one, love her chocolate orange cupcakes.
INGREDIENTS FOR 8 CUPCAKES
Almond flour 150 Grams
Gluten free flour (I use Doves) 50 Grams
Oranges and Zest 2
Raw cacao powder
50 Grams Baking powder
1 Teaspoons Bicarbonate 1.5 Teaspoons
Salt 1/4 Teaspoons
Dates 150 Grams
Hot water 125 Milliliters
Olive oil 150 Milliliters
Honey 100 Grams
Tahini 4 Tablespoons
Honey 3 Tablespoons
Raw Cacao powder 4 Tablespoons
Vanilla essence 1/4 Teaspoons
Pre-heat oven to 180 deg fan and line a muffin tray with large muffin cases. (or a 9inch cake tin)
Mix together in a bowl the almond flour, gluten free flour, zest of two oranges, raw cacao powder, baking powder, bicarbonate of powder and salt. Make sure there are no lumps if there are put the mixed dry mixture through a sieve and push through with a back of a spoon.
In a pan add the dates, hot water and juice of one orange and bring to a simmer for 2-3 minutes. This is just so the dates soften.
Put the date mixture into a blender and blend until chunky paste.
In a separate bowl beat the egg with the olive oil and syrup.
Mix the date paste into the egg mixture.
Combine the dry and wet mixtures together.
Put into the muffin cases / tray and fill to about ½ cm from the top. Put into the oven for 20 minutes.
When ready take out of the oven and leave to cool for at least 30 minutes.
Make the icing by combining the tahini, juice of one orange, date syrup, raw cacao powder and vanilla essence. Make sure you sieve the raw cacao so there are no lumps.
Spread over the top of the cupcakes and garnish with a little orange zest or chopped nuts.