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.

Allergy free lemon tea cake recipe

Ingredients

• Olive oil spray
• ½ cup Nuttlex
• ¾ cup sugar
• Zest of 1 lemon
• 2 large tsp Orgran No Egg whisked with 80mls water until thick
• 1½ cups Orgran all purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup goat’s milk
• Juice of 1 lemon
• ¼ cup confectioners sugar

Without the lemon topping.

Method

• Preheat oven to 180°C.
• Spray a medium bread tin with olive oil and set aside.
• In a bowl, cream the Nuttlex and sugar using a beater.
• Add the lemon zest and No Egg mixture and beat well.
• In a separate large mixing bowl, sift together the flour, baking powder and salt.
• Add this to the Nuttlex mixture along with the goat’s milk, and mix until the dry ingredients are just moistened.
• Pour the batter into the bread tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
• Rotate the cake tin at least once to ensure even cooking.
• Remove the cake from the oven.
• In a small measuring cup, whisk together the lemon juice and confectioners sugar until smooth and pour over the warm cake.
• Allow the cake to cool in the pan.