“I don’t prefer cake,” says hubby! “Chocolates, biscuits, and pies, I prefer,” says my British husband. Biscuits, of course, meaning cookies. Well, every now and then I like to create something new in the cake world to see how it goes over at home.
A beautiful mound of mandarin oranges were beckoning me at the market, and so I created this cake around them. One bite, and he was hooked! “Oh good heavens,” he said, “you could package and sell this cake!” (wink)
Gluten-free. Dairy-free. Light and refreshing, rather than overly sweet, and weighty in fats. Would love to know what YOU think!
Yields a 9 inch cake
- Oat Flour – 2 1/2 cups
- Coconut flakes – 1/2 cup, 1/4 cup extra for topping
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Coconut oil – 1/2 cup, melted
- Eggs – 2 large, or 3 small
- Sugar – 3/4 cup
- Coconut yogurt – 2 cups
- Orange zest – 2 teaspoons
- Marmalade – 3/4 cup
- Powdered sugar – 1/2 cup
- Orange juice – from 1 orange
Mix flour, coconut flakes, baking powder, and salt in a bowl and set aside. In a larger bowl mix eggs, sugar and zest. Slowly stir in dry ingredients, and yogurt. Place in an oiled spring-form pan, or 2 small cake pans.
Bake 350 for 35 – 45 minutes until tester comes out clean.
Once cake has cooled, split cake open (if spring-form) or remove 2 small cakes from cake pans. Spread marmalade over lower layer of cake. Set the top layer in place. Mix powdered sugar and orange juice together, and slowly drizzle across top of cake, and brush around sides of cake. Sprinkle coconut flakes across top, and pat flakes around the sides. Finish with just a little more orange zest across the top. Delicious!