Remove from the tin and cut into slices using a hot, damp knife, wiping between cuts.
Pour over the cake and leave to cool for 10 minutes before transferring to the refrigerator until set. Melt the chocolate in a double boiler with the remaining spices, coconut oil and orange extract. Once cooking is complete remove from the unit and leave the cake to cool in the tin completely. Close the lid and cook for 20 minutes then cover the tin with foil and bake for the remaining 20 minutes. When the unit beeps to signify the pre-heat cycle is complete place the cake into the unit. To a blender cup add, eggs, tangerines (cut in half without seeds), oil and sugar. Create a slight dip in the centre with a silicone spatula or the back of a spoon. Grease and flour a flan pan or bundt cake pan. Whilst the unit is pre-heating stir in the ground almonds, cacao powder, and baking powder then transfer to the lined tin. Insert the cooking pot into the unit then close the lid and select BAKE, set the temperature to 170C and time to 40 minutes. Stir in the tangerine puree followed by one half of the spice mix. Grease and line 20cm (8″) springform cake tin and set to one side then stir together all of the ground spices and divide equally into 2.īeat together eggs, coconut sugar and orange extract in a stand mixture until smooth, pale, and fluffy. You can cut the tangerines in half and remove pips first, before blending, if you wish. Cover the tangerines (skin on) with cold water, bring to a boil and simmer for 2 hours, drain and cool completely then blend in a food processor. On the day: Preheat the oven to 180✬ and generously grease a 2-litre nonstick bundt tin with butter.
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