Today I want to share this amazing recipe which is gluten-free and lactose free.
I first made this recipe for a cafe 2 years ago, and I have fallen in love with it.
When you have the luck to create such an amazing recipe, it needs to be shared with professionals and amateurs.
Let’s start by blanching 4 organic oranges for 6 times from cold water to boiling water.we do this process to try and get rid of as mush as possible bitterness but we want to keep the orange aroma.
Once the oranges are blanched 6 times cut them in 4 and extract the seeds. Now cook them with a tin of coconut milk, 2 tbspoon of organic marmalade and cook until the coconut milk has become a syrup.
Blend and chill in the fridge for the next day.
More ingredients needed
- 500gr orange and coconut compote
- Zest of 2 oranges
- 150 gr almond meal
- 150 gr dedicated coconut
- 50 gr coconut oil
- 3 egg yolks
- 3 egg whites
- 100 gr of honey
Now mix orange compote, almond meal, dedicated coconut, and egg yolk in to a bowl with a whisk.
Now whip to a soft pick snow the egg whites and the honey, add a pinch of salt and slowly fold the merengue into the mix of orange and flours.
Pour the mixture into a small cupcake mould and cook for 30- 40 Minutes.
For a better result prepare a syrup with 100gr of rice malt, 300 gr of water and the skin of orange and some vanilla beans. Brush the cake as soon as they come out of the oven.
I have also glazed them with a water based glaze.
Fell free to share your opinion of this cake as soon as you try it. Have fun
With love and passion