Chocolate orange poppy seed cake with avocado chocolate cream

GLUTEN-FREE and dairy-free foodies can enjoy a treat too with this rich, chocolatey cake packed with crunchy poppy seeds. Avocado cream may sound crazy but is super tasty. Serves: 10-12 Preparation: 20 minutes Cooking: 30–35 minutes

INGREDIENTS

Sift in the cacao powder, cornmeal, baking powder and salt and mix until smooth. Fold in the poppy seeds and mix until thoroughly blended.

Pour the mixture into the pre-lined tin.

Bake for 30 minutes then insert a cake tester or knife into the centre of the cake to check if it comes out clean. If there is mixture on the tester return the cake to the oven for 5 minutes more.

When cooked through, remove from the oven and leave to cool on a cooling rack.

Release the side of the tin, while it is cooling.

For the avocado chocolate cream: place the avocado flesh in a food processor and blend till smooth. Add the agave nectar or maple syrup and cacao powder, and blend again until mixed through.

When the cake is cool, using a large serrated knife, slice the cake in half horizontally.

Place the bottom half of the cake on your serving platter, spread with half the avocado chocolate cream then top with the other half of the cake.

Spread the remaining avocado chocolate cream on top and serve with strawberries.

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