I love peppers, and season meals with dried chili pepper flakes, powder or fresh chilies at any given chance. Cayenne pepper is just fantastic! I made this hot-and-bitter orange-flavored cake for my friends yogis. We had last May yoga practice at the seaside before my short trip to the mountains. A graceful cat just had drawn all our attention during the wide-angle seated forward bend:) As always after the training we stayed to enjoy the tea, the sea and most risky tried this cake:)
Note 1: sesame seed milk can be replaced by regular or any other type of milk. [It’s very easy to make seed/nut milk at home. I should make a post about it, as such homemade milk is very, very tasty!].
Note 2: if to skip adding the eggs, then you’ll get vegan brownies:)
150 ml olive oil/vegetable of choice
150 ml sesame seed milk
zest of 1 orange
120 g sugar
150 g plain flour
3 tablespoons plain dark cocoa powder
80 g chocolate
1/2 teaspoon chili powder
1 teaspoon cinnamon
1/4 teaspoon bicarbonate of soda
1 tablespoon freshly squeezed lemon juice
pinch of salt
50 g butter
50 g chocolate (the darker the better!:))
- Preheat the oven to 180°C. Either grease or line with parchment paper square 21 cm baking pan.
- In a medium bowl, combine the flour, cocoa powder, sugar, chili, cinnamon, salt, soda with lemon juice. Melt chocolate (in a microwave or over a hot-water bath). In another bowl, beat the eggs, oil and milk. Lightly add a bit cooled chocolate, orange zest and mix well. Whisk in the dry ingredients. Pour the batter into the baking pan. Bake about 25-30 minutes or until fragrant and the toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer onto the wire rack to let cool completely.
- For the glaze: melt butter and chocolate (in a microwave or over a hot-water bath). Stir until smooth. Let cool about 5 minutes and pour over the cake. (I topped also with sprinkles of the remaining chocolate:))