Mandarin Orange and Chocolate Almond Cake Recipe

Mandarin Orange Chocolate Almond Cake

• 4 mandarin oranges, including 1 Tbsp zest (see tip)
• 3 Tbsp hemp hearts
• 1 cup almond flour
• 4 large organic eggs, yolks and whites separated
• 1/2 cup coconut palm sugar
• 1/2 cup raw cocoa powder
• 1 Tbsp orange zest or 1 tsp orange blossom water
• 1 Tbsp slivered almonds
• 1 tsp extra-virgin olive oil, for garnish, plus additional for greasing pan
• Pinch of large flake sea salt, for garnish

• Preheat the oven to 325°F (160°C). Line an 8-inch springform pan with parchment and lightly grease the sides with olive oil.
• In a small bowl, combine the mandarin zest, hemp hearts, and almond flour. Set this mixture aside.
• Using a stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff and cloudlike. They’re ready when the bowl can be inverted without the whites falling out. Transfer the whipped whites to another bowl and set aside.
• In the mixer bowl (paddle attachment), beat the egg yolks with the coconut palm sugar on high, scraping the sides once or twice, until the sugar dissolves and the batter falls in ribbons from the paddle. Add the cocoa powder and orange zest (or orange blossom water). Mix on low until incorporated, then increase to medium-high until smooth.
• Remove the bowl from the mixer. Fold the almond flour mixture into the chocolate batter in three additions using a spatula. Then fold in the reserved whipped egg whites gently, preserving as much air as possible. The batter may be slightly lumpy—that’s fine.
• Pour the batter into the prepared pan and bake for about 30 minutes. Remove from the oven and let the cake rest for 5 minutes before releasing the springform. Invert the cake onto a plate and remove the pan. While the cake is still warm, arrange mandarin slices on top, fill the centers of each slice with a few slivered almonds, drizzle with a little extra-virgin olive oil, and finish with a pinch of large-flake sea salt. Serve immediately.