We are always amazed by all the wonderful things our community create from the products they order from us, so for this month’s recipe we wanted to share one of our dear CrowdFarmers recipe’s. Melanie Lamers (@mels.kitchenstories) has kindly accepted to share this recipe with us so that everyone can get inspired! If you are reading this and also have recipes with CrowdFarming products you would like to share, feel free to reach out! 

Here is Melanie’s recipe for this delicious blood orange and olive oil cake. Vegan, gluten-free and without refined sugar. (Check out the video tutorial here).

Ingredients:

• 150 g rice flour
• 100 g cassava flour
• 50 g ground almonds, blanched
• 30 g cornflour
• 100 g erythritol
• 80 g date sugar
• 1/2 tsp baking soda
• 1 tsp cream of tartar baking powder
• good pinch of salt
• 1/4 tsp vanilla or tonka
• 120 g olive oil
• 220 g blood orange juice
• approx. 200 ml vegan milk alternative
  
  

Icing ingredients:

• 70 g icing sugar
• approx. 30 g blood orange juice
  
  

Instructions: 

1. Preheat oven to 180°C and grease a cake tin of your choice with vegan butter and line/coat with rice flour.

2. Mix together the flours, ground tiger nuts, starch, erythritol, date sweetener, baking soda, baking powder, salt and vanilla. Separately, mix together the olive oil, milk of your choice and blood orange juice and add to the dry ingredients. Mix carefully to form a rather sticky dough, you may need a little more milk.

3. Pour the batter into the tin and bake for approx. 50 minutes. Leave the cake in the tin for approx. 15 minutes, then turn out and leave to cool completely on a wire rack.

4. For the icing, mix the icing sugar with enough blood orange juice until it has the desired consistency, optionally you can grate the zest of the blood orange and mix in (only use organic blood oranges). Spread the icing over the cake and leave to dry 🍊🧡