Allergy free orange and coconut teacake recipe

Ingredients

• 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

Method

• 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.