Ginger & Orange Cake

• Heat the oven to 150°C (fan).
• To make the egg replacement put the chia seeds into a high-speed blender and blitz until ground into a powder. Tip into a large jam jar and add cold water; stir together thoroughly, screw on the lid, and store left over mix in the fridge for up to two weeks.
• Grease and line the base and sides of a loose bottom 20cm cake tin with baking paper.
• In a medium pan, gently melt the coconut oil. Once melted remove the pan from heat and add fresh ginger, orange zest, fresh orange juice, molasses, maple syrup, ground ginger, ground cinnamon and stem ginger syrup. Stir until combined, any lumps that form will disappear with further mixing.
• Pour the almond milk into a bowl, add two tablespoons of egg replacement, add bicarbonate of soda, stir together.
• Sift in the fine ground oats and ground almonds into a large mixing bowl then stir in the almond milk mix until thoroughly combined. Pour in the ginger and orange mix and stir until any lumps are removed and the cake mix is smooth.
• Pour into the cake tin and place on the middle shelf of the oven. Bake for 70 to 85 minutes – depending on how sticky you like your cake.
• The cake is baked when risen and firm to a light touch on the top, but has slight movement. Leave to cool in the tin on a cooling rack.
• To decorate, slice a large orange into 8 thin slices and add to a medium sized frying pan. Add the maple syrup and stem ginger syrup and place on a medium heat for 5 minutes. Meanwhile, slice the stem ginger and add to the pan heating for a further 5 minutes until the syrup becomes sticky.

Store the cake in an airtight container and eat within 3 days.