Orange Coconut cake with passionfruit coconut cream
There is something delicious about the smell of the oranges that boil for this cake, you’ll be looking forward to eating it long before it’s ready! This cake uses a number of ingredients we feature in our macaroons…. we hope you enjoy it as much as we do!
4 oranges (or 3 extra large oranges)
4 heaped dessert spoons of honey (or 7 Tbsp maple syrup)
1 1/2 cups of ground almond
1 cup coconut
5 eggs (separated)
3/4 tsp baking soda
1 large passionfruit (about 35gm of pulp).
Place the oranges into a pot and cover with water. Bring to the boil. Reduce heat and simmer for 1 hour. Drain and allow to cool slightly.
Place oranges roughly chopped into halves/quarters into your food processor, along with the honey and process until finely chopped (like a semi-thick paste). Add in the egg yokes and process for a couple of minutes, until you have a lovely smooth consistancy. Add in the ground almond and baking soda. Process until well mixed.
In another bowl, beat the egg whites until thick. Fold through half of the egg whites along with the cup of desiccated coconut. This will help loosen the mixture, before folding through the remaining egg whites along with the pulp of one passionfruit.
Line a round baking tin with baking paper and grease the sides of the tin with coconut oil. Tip the mixture in and smooth out evenly.
Bake at 160 degrees (170 degrees if not fan oven) for 35-40 minutes. Cake will be lightly browned on edges and a skewer should come out clean.
Serve with the passionfruit cream below, or with an orange/passionfruit drizzle.
Place a tin of coconut cream in the fridge over night or for a couple of hours.
Pulp of 1 passionfruit
1 Tbsp coconut sugar (or alternative sweetener).
Scoop out the cream from the top of your chilled tin and place in a bowl. Add in the sugar and then whip until thick. Fold through the passionfruit pulp. Place in the fridge until ready to serve.
TOP YOUR CAKE WITH SOME RASPBERRY MINI MACAROONS! DELISH!