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Shop 4 Wigmore Arcade
Ballina, NSW 2478

(02) 66866934

henrietta@alchimiste.com.au

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Tuesday 10:00am-4pm
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Thursday 10:00am-4pm

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note: clinic appointments are available outside trading hours

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JAFFA SPONGE CAKE

August 8, 2018


Have you ever made a recipe that was just throwing together some ingredients purely as an experiment, but the end result was super scrumptious and then you madly try to remember the exact amounts that you used in order to replicate the decadence? Well that just happened - and here is the 'recalled' version of ingredients that is pretty damn close! The cake was meant to be an experiment in using orange oil as a flavouring and I also wanted to come up with a recipe to use the leftover pulp from the Almond milk that I make each week. So I pulled a few things together and ended up with this super spongy, moist and irresistible Jaffa sponge cake! Needless to say it was all gone by the end of the day...with requests for a new batch! 


Ingredients (as far as I can remember them):

  • 1 cup almond meal pulp (left over from soaking 1 cup Almonds and making the nut milk)

  • 3 Tbsp Arrow root powder

  • 3 Tbsp coconut sugar

  • 2 tsp baking soda

  • 3 Tbsp carob powder

  • 1 Tbsp orange zest or 2 Tbsp simply organic Orange Oil (orange oil in a sunflower oil base)

  • 2 eggs 


Method:
Preheat the oven to 180 degrees Celsius, fan forced.
Blend all ingredients together and place in and oven dish lined with baking paper. Bake in a the oven for 30 mins or till a skewer comes out clean in the centre.

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