mum’s
KITCHEN- Both almond and coconut
flour are high in protein and
fibre, and using them in this
cake means it’s gluten-free!
Nici’s note...
SERVES 8-10
When I mention duck to Mum,
her response is always the
same: “Oh, I don’t cook duck
well, that’s why I so often order
it if I’m out for dinner.” When
I pushed her further, she
mumbled something about
duck à l’orange, so I’ve let her
off the hook this week and
instead I’m sharing this stunning
orange cake that makes a lovely
dessert after a duck dinner!
180g butter, softened
1 cup loosely packed
brown sugar
3 large eggs
½ cup plain yoghurt
Orange drizzle cake
¼ cup orange juice
Zest of 2 oranges
1 cup coconut flour
1 cup ground almonds
½ tsp baking powder
½ tsp baking soda
SYRUP
¾ cup fresh orange juice
½ cup caster sugar
1 orange, thinly sliced
1 Preheat oven to 180ºC.
Line a 23cm springform tin.
2 Cream the butter and brown
sugar until fluffy. Add the eggs,
one at a time, and beat until
pale and light. Add in the
yoghurt, orange juice and zest,
beating briefly until combined.It will curdle horribly but
don’t despair!
3 Gently fold in the dry
ingredients and mix until they
are just combined. Scrape into
your prepared tin and bake for
50-60 minutes or until a skewer
inserted comes out clean. Run
a knife around the edge of the
cake, but leave it in the tin to
cool. Transfer to a serving plate.
4 To make the syrup, bring
orange juice and sugar to
the boil in a small saucepan,
cooking until it thickens slightly.
5 Arrange orange slices over
cooled cake and when ready to
serve, spoon over warm syrup.