INGREDIENTS
200 gr. organic all purpose flour
100 gr. almond flour (ground almonds)
50 gr. coconut flour (or almond flour)
50 gr. light brown sugar
2 large eggs separated
2 tbsp powdered sugar
50 gr. coconut oil (or a light olive oil)
1/4 cup almond milk (or other vegetable milk)
150 gr. freshly squeezed orange juice
grated rind of an organic orange
16 gr. (small packet) of vanilla baking powder
pinch of salt
TOPPING
BEAT 4-5 tbsp. caprino spreadable cheese with 4 tbsp. powdered sugar until smooth and fluffy (increase the quantity
if you want more topping).
GLAZED ORANGE SLICES
Boil 1/2 cup water with 4 tbsp. of powdered sugar (or regular white sugar), then add 4 thinly sliced orange slices.
Boil for 5 minutes, then drain slices and cool.
PROCEDURE
1. Whisk together all the dry ingredients (including baking powder). Set aside.
2. Beat the egg whites with the 2 tbsp powdered sugar until light and fluffy. Set aside.
3. Beat the yolks with the brown sugar until fluffy.
4. Beat in the oil and add the orange juice and rind.
5. Gradually incorporate the dry ingredients into the wet mixture adding the vegetable milk if too thick.
6. Transfer the prepared batter into a wax paper lined or greased loaf pan.
7. Bake loaf in a preheated 180deg C oven for about 40 minutes. Test with a toothpick for doneness.
8. Cool cake in the pan for 10 minutes, then turn out to a cooling rack.
9. When cold, decorate cake with d dollop of creamy topping and glazed orange slices.
