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    orange cake finished

    Orange Cake: Gluten, Sugar and Butter Free

    With this orange cake I have used desiccated coconut in place of flour. The mixture is sweetened with dates and stevia. Normal heavy cream is replaced with ricotta and is flavoured with stevia, vanilla essence and finished off with orange zest.

    Ingredients for orange cake:
    3 cups of desiccated coconut – blended into flour
    2 eggs whisked
    2 oranges
    2 handful of dates
    2 stevia tabs
    1/3 cup of coconut oil
    2 tsp of baking powder
    1 tsp of vanilla essence
    1/2 cup of hot water

    Ingredients for ricotta cream:

    1 250g tub of ricotta cheese
    2 egg yolks
    2 egg whites
    1 rind of one orange
    1-2 tsp of vanilla essence
    3-4 stevia tabs

    Method for orange cake:
    Pre-heat oven to 180dg
    Crack two eggs into a bowl and whisk
    Blend 3 cups of desiccated coconut and add to bowl
    Squeeze juice of two oranges into bowl
    Zest two orange peels into bowl
    Melt coconut oil and add to bowl
    Finely chop dates and place in blender and add 1/2 of a cup of hot water
    Blend until dates reach a paste type consistency then add to bowl
    Add 1-2 tabs of stevia, vanilla essence and baking powder
    Mix well
    Spoon approx 2 tbs of mixture into patty pans and bake for approx 20 minutes

    Method for ricotta cream:
    Crack two eggs and separate the yolks and whites. Place the yolks in one bowl and whites in another bowl.
    Add two stevia tabs to the egg yolks and with a high speed beater, beat until the yolks are a thick texture and pale in colour. Then add the yolks to the ricotta
    Add vanilla essence to the ricotta and beat for 30 seconds
    Using the high speed beater, beat the egg whites until they rise and are fluffy
    Add the egg whites to the ricotta mixture and fold through with a spatula
    Check if ricotta mixture is sweet enough, if not add extra stevia or vanilla essence
    Finish off with the zest of an orange on top of the ricotta