vegan, gluten free
The sweet and exotic flavours of this cake make it ideal for the sunny, summery months ahead. It is delicious, gluten-free and Vegan. What I like about this recipe is that it is made of common cupboard items.
Makes 1 x 22cm cakeIngredients:
Topping:
1 orange
200g caster (fine) sugar
200ml water
1tsp ground cardamom
Cake:
1 large orange
100ml Aqua Faba/chickpea water (cold, from at least 2 hours in the fridge)
250g caster sugar
55g gluten free flour
3 tbsp cornmeal
1 tbsp baking powder
200g desiccated coconut
1tsp cinnamon
2 star anise (optional)
4 cloves (optional)
1. Preheat oven to 180c/160c Fan/Gas 4. Lightly oil a 22cm loose-bottomed cake tin and line
the base with baking paper
2. Put one whole orange in a saucepan and just cover with
water and add the cinnamon,
star anise and cloves. Bring to the boil and simmer for 1
hour, checking the water doesn't dry out and adding more if necessary
3. For the topping: finely slice the orange, put the sugar
and water in a pan then stir to
dissolve. Add the cardamom and orange slices, simmer gently
for about 1 hour or until the
skins are translucent. Also add more water if necessary
4. The whole orange will be ready when you can easily pierce
it with a knife on all sides.
Leave this orange to cool, cut it in half, remove any pips
and puree, with a little water, in a
food processor
5. Remove orange slices from syrup and arrange neatly in the
base of the prepared tin
6. In a large bowl beat the aqua faba and sugar until creamy
and thick, then fold in the flour,
cornmeal, baking powder, desiccated coconut and orange puree
7. Pour into a lined cake tin and bake for 20 minutes, then
turn the oven down to 160c/140c
Fan/Gas 3 and cook for a further 25 minutes or until a
skewer comes out clean when pushed
into the cake. If the cake looks like it is darkening too
much cover it loosely in foil
Enjoy!!
Enjoy!!
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