Saffron, Orange & Coconut Cake


Recipe by: Brydie Jane


Dry ingredients
2 cups organic desiccated coconut
1/2 cup brown rice flour
1 tsp baking powder
Zest 2 oranges
1/3 - 1/2 cup coconut sugar (you decide)


Wet ingredients:

4 eggs
1/4 cup light olive oil
1/2 cup coconut cream
1/4 tsp saffron threads


Syrup ingredients:

Juice 2 oranges
1 tsp honey
1/4 teaspoon saffron threads



Preheat oven to 170 degrees.

 1. Sieve dry brown rice flour and baking powder into a bowl, then add orange zest, coconut sugar and coconut. Whisk well to aerate and combine.

2. In a separate bowl, whisk wet ingredients until smooth.

3. Gently combine and pour into a cake tin greased with coconut oil.

4. Bake for approximately 30 minutes or until 'springy' to touch / slightly golden.

5. To make the syrup, boil syrup ingredients for 5 minutes and allow to cool before drizzling over the cake.



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