Yes we still going nutty over Oranges here. They are going to be thrown out if I don’t squeeze all of them this weekend.
I decided to make a cake to give away (of course) to see whether I could just bulk bake, freeze and then give gifts of orangey goodness. My husband said I should sell them in a cake stall…..
I remember making coconut flour cupcakes about a year ago for my daughter and they tasted pretty darn good so I winged the recipe a bit by adding coconut kefir as a probiotic alternative and made what my ‘taste testers’ have said is a good enough cake. I think with some orange cashew cream or maybe an almond maple glaze with orange segments, this would be a great afternoon tea cake to take anywhere.
Orange and Coconut Cake
Preheat oven to 180c
PREPARATION TIME TOTAL TIME 10 MINUTES 1 HOUR 20 MINUTES
1 cup coconut milk kefir (alternatively use a milk of choice)
2/3 cup freshly squeezed orange juice
zest of 1 orange
1/2 cup melted coconut oil
2 tbsp 100% maple syrup
1/4 tsp salt
2 tsp baking powder
1 cup coconut flour
1. Combine all dry ingredients in food processor and pulse a few times (break up any clumped coconut flour)
2. Add wet ingredients and pulse until a smooth batter forms
3. Pour into lined round or square tin
4. Bake for 50 minutes
5. Leave to rest in tin for 10 minutes before transferring to wire rack to cool
**Cut into portions to freeze.