Monday, October 15, 2012

Allergy free orange and coconut teacake recipe

  • 65g Nuttlex
  • ½ cup caster sugar
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • 1 tsp vanilla extract
  • 1 cup Orgran self-raising flour, sifted
  • ⅓ cup goat’s milk
  • Fine zest of 1 orange
  • ½ an orange, juiced
  • ½ cup desiccated coconut
  • Extra ¼ cup Orgran self-raising flour, sifted
Orange syrup
  • ½ an orange, juiced
  • ¼ cup confectioners sugar

  • Pre-heat the oven to 160°C.
  • Grease a small bread tin.
  • Using an electric mixer beat the Nuttlex, sugar, No Egg and vanilla together for 2 minutes or until combined.
  • Stir in half the flour then add half the goat’s milk and beat gently to combine.
  • Repeat with remaining flour and goat’s milk.
  • Fold in the orange rind, orange juice, coconut and extra flour.
  • Spoon the cake mixture into the prepared cake tin and level the top.
  • Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. 
  • For the orange syrup, whisk together the orange juice and confectioners sugar until smooth and pour over the warm cake.
  • Allow the cake to cool in the tin.

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