Recipe by: Brydie Jane
Ingredients:
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
Directions:
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.
