- 1 dl coconut flour
- 2 dl almond flour
- 1 tablespoon psyllium husk
- 3 tsp baking powder
- 1 dl coconut palm sugar
- 0,5 dl of organic honey
- 6 eggs (whites and yolks separated)
- 4 dl champagne
- juices of 1 orange
Preheat the oven to 175 degrees. Grease a baking tin with butter or coconut oil.
Mix the dry ingredients (except sugar) together in a bowl. Separate the egg yolks and egg whites in separate bowls. Whisk the egg whites until peak arises. Add honey and coconut sugar with egg yolk and beat for couple of minutes, until the mixture is light and fluffy. Mix the dry ingredients and egg yolks together. Stir in the champagne and orange juice. Add the egg white foam gently, so that the mixture remains fluffy.
Pour the batter into the greased tin and bake for about 35 minutes or until a toothpick comes out clean when inserted into the center. Take the cake out of the oven and let it cool. In the meantime prepare the orange chia jam and orange coconut whipped cream (see the instructions below).
When the cake has cooled, remove it from the pan (with a help of a knife, if necessary), and divide the cake into three or four parts. Frost the the layers with orange chia jam and orange coconut whipped cream. Sprinkle some coconut flour on top and decorate with flowers.
ORANGE CHIA JAM – See the recipe HERE.
ORANGE COCONUT WHIPPED CREAM
- 2 cans of full fat coconut milk (refrigerated overnight)
- ½ teaspoon vanilla powder
- 1 teaspoon honey or for example stevia
- 1 tbsp orange zest
Take coconut milk cans out of the fridge. Open cans and remove all the solid coconut cream / white stuff and scoop it into a bowl. Mix in a bowl with beaters until fluffy. Mix in honey or stevia and other flavoring. Use right away. If the mixture is too runny, place it in the refrigerator for a while. Store the leftover in the fridge and use within 3 days.
Convert DL to CUPS for example HERE!