This cake pretty much combines the tastes and impressions I associate with the third season: the colors of leaves, the astringent taste of walnuts, the sweetness of oranges and the luxurious comfort of home.
use 22cm round baking tin - takes about 5 hours
3 Tablespoons soy flour + 6 Tablespoons water
skin + juice of 2 organic oranges
200g organic cane sugar
pinch of vanilla
300g glutenfree flour
100g almond flour
75g dark chocolate
1 pack of baking powder
100ml organic sunflower oil
300ml organic almond milk
for the decoration:
250g dark chocolate
200g raw marzipan
red and green food colouring
maple leaf cutter
Preheat oven at 180°C.
On a wooden board, grate walnuts and dark chocolate into small chunks before putting them aside for now. In a mixing bowl, mix soy flour and water. Add grated skin as well as the juice of two oranges, sugar, oil, almond milk, vanilla, glutenfree flour, almond flour as well as baking powder and mix well. Now add the walnuts and dark chocolate pieces to the dough and mix everything well. Give dough into an oiled baking tin and keep in the oven for 40-45min.
Let cake cool down for 2-3 hours. In the meantime, prepare marzipan maple leaves. Divide your marzipan piece into three equal chunks as shown in the pictures above. Using food colouring, dye one piece red and the other green. Make small balls of natural, green and red marzipan and connect them by rolling out the marzipan balls with a rolling pin. Cut out leaves with a maple leaf cutter.
When your cake has cooled down. Break 250g of dark chocolate into small pieces and melt them in a double boiler. Distribute the melted chocolate evenly on your cake. Decorate cake with marzipan maple leaves and walnuts - et voilá :)