50gvirgin coconut oilmelted (plus a little more to grease the springform pan)
100gunsweetened applesauce
80mlmaple syrupgrade A or C
3tbspbrown rumalternatively: freshly squeezed orange juice
50gdark chocolatechopped
For the decoration:
1untreated orangefinely sliced
1/2the seeds of a pomegranate
3small sprigs of rosemary
some ground birch powdered sugar or other powdered sugar for dusting
Fits to:
vanilla or cinnamon ice cream
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix all the ingredients for the cake together in a bowl.
Grease a 17 cm springform pan with coconut oil. Pour in the cake dough and bake for about 25-30 minutes. The cake is completely baked when a toothpick poked into the dough comes out fairly clean (some chocolate from the chopped chocolate will probably always stick - just not too large amounts of dough should stick to the toothpick).
Let the cake cool completely. Decorate just before serving. To do this, place the thinly cut orange slices on the cake, twisting each other, sprinkle with pomegranate seeds and garnish with small sprigs of rosemary. Finally dust lightly with birch powdered sugar (birch sugar/ xylitol ground to powdered sugar in a chopper) and serve (optionally) with vanilla or cinnamon ice cream.