Last weekend I received some organic citrus fruits, from our lovely neighbour. Creating my own recipe from my mind, I came out with this Gluten, dairy, and oil free Orange cake with orange segments in orange syrup.
(Prepare 22 cm round baking pan or the same capacity of square pan. Line down baking paper and all the surfaces covering with pan. see the picture in below).
¾ cup (190 g) caster sugar
3 free range eggs
130ml coconut cream
½ cup (120ml) orange juice (fresh oranges)
1tb grated orange zest
250g (2 cups) gluten free self- raising flour
1 tbs(30 ml) cointreau liqueur (optional)
1. In a medium bowl, beat the coconut cream and sugar until sugar is partially dissolved.
2. Add eggs and beat medium speed for 5-10 seconds.
3. Add orange juice and beat another 3-5 seconds.
4. Add four, orange zest and cointreau liqueur and beat low speed until they are well combined. Please do not over beat the mixture.
5. Pour the batter into prepared pan.Bake in preheat oven 180° c (fan force oven 170°c) 350°F. For 30 – 40 minutes, or until a wooden toothpick comes clean. Cool cake on wire rack for 5 minutes. Remove cake from pan.
Meanwhile make the orange syrup;
Orange segment in orange syrup.
1 cup fresh orange juice
½ cup sugar
2 tsp arrowroot flour or corn flour
Segments from 2 oranges
1. In a small saucepan. Add orange juice and sugar and simmer sugar until dissolved and liquid reaches a boil (not a full boil).
2. Dissolved arrowroot with water, add this into orange mixture and stirrings constantly.
3. Add orange segments and remove from the heat. Reserve half of the syrup.
4. Arrange the cake on the plate. Make a few holes on surface of the cake with a folk. Pour half of the orange segment with syrup over the cake. Then dust with some icing sugar all over the syrup.
5. Serve with reserved orange segments with orange syrup. Left over cake cover with clean wrap and keep in the refrigerator.
When you are ready to have some, heat in microwave few seconds and pour some orange syrup over the cake.
Hint and tips;
Free to add butter or oil. (Adding butter or oil makes taste and texture better) or replace with 130 ml coconut cream with butter or choice of your oil.
Love coconut, add ¼ cup desiccated coconut.
No problem with dairy: then this cake goes very well with vanilla ice cream or dollop whipped cream.