I recently made one of those gluten free orange almond cakes.
You know how they go:
2 entire oranges (simmered until soft then pureed)
1 cup sugar
1 cup almond flour (fine meal)
1 t baking powder
You mix up the eggs & sugar, then add the orange puree, then the dry ingredients. Put the batter in a springform pan (Lined or whatever. I greased and dusted with rice flour.) Bake in a low oven for an hour or two. Recipe said 116°. My oven is wonky and it may have been more like 200°.
It didn't really rise, but I didn't expect it would. It came out of the pan nicely, smelled heavenly. Every step of the prep smelled pretty wonderful, actually. The color was lovely. It cut well. Is on beyond moist, almost damp. The flavors were nice but it wasn't quite there and danced on the edge of being cloying. It was missing something, it needed a bit of salt.
I'm going to make this again for a potluck this Sunday. I want to tweak it. I am reluctant to put salt in the batter because it is primarily egg and the salt might mess with the texture of the protein as it cooks. Maybe I'm being needlessly cautious. Perhaps the baking powder is already messing with the proteins. Maybe I don't need the baking powder at all.
Working with pieces of the cake I've already baked, I first tried sprinkling a bit of sea salt on the top. It was better, but not yet there. So I melted some nice dark chocolate on the top and put the salt on that and it terrific, bitter & salty giving the sweet almond orange flavors a bit of balance.
The thing is, i don't want the chocolate to be super hard on top of the cake. I don't want more sweet, so I don't want to do a chocolate syrup. And this is a nondairy thing I'm doing, so ganache or the quick variants thereof are out.
What I am considering is mixing a bit of cashew butter with the melted chocolate and then spiraling that over the top of the cake before I salt it.
It's been a while since I messed with making desserts, so I'm rusty. I would greatly appreciate advice. Does this sound like it would work?