Once in a while you experiment and discover recipes that are worth keeping. This is one of them. Finding the balance between coconut flour and almond meal seems tricky at times but this cake just…takes the cake. It’s very cake like and light to eat. Again, I serve it to friends who would not have guessed it’s an no added refined sugar and certainly gluten free, and paleo
cake. Hubby is also loving the citrus flavours. We love the citrus seller at our local farmers market. Oh, and for the first time, I used rice malt syrup just so that Asher gets to eat this too.
I really enjoy being at home and having the time to think about experimenting with different ingredients. Someone commented that I always seem to have a lot on my plate. I view it differently. I do like living life to the fullest- BUT I am also aware that there are some times that I need a little chill time as well. This is a lesson I have to learn.
It’s what I think makes me who I am. A mum. An experimenter. A wife. And a whole lot of roles in between. However, I have to remind myself…
It’s ok to have a cup of coffee and eat a slice of cake too!
Mixed Berries Orange Tea Cake
1 cup of almond meal
1/2 cup of desiccated coconut
1/4 cup of coconut flour
juice of 1 whole orange
zest of 1 orange
1 tsp of vanilla paste
1 tablespoon of rice malt syrup or honey
3/4 cup of frozen berries
1 tsp of baking powder
flaked almonds to sprinkle
Preheat Oven to 180C. Line an 9inch cake tin with baking paper. Using a cake mixer, I whisked eggs, orange juice, zest, vanilla and rice malt syrup. Then I added all the dry ingredients. I fold in the berries last. Pour into the prepared tin, sprinkle flaked almonds and bake for 50 minutes.