Orange Coconut Cake
Updated: Oct 7, 2019
It was a cool sunny afternoon when we friends met for the book club. The meet up was planned at the park. We were enthusiastic about discussing the book and eating some samples of the recipes. It was then that I tasted the Orange cake from the book 'Jerusalem' by author Yotam Ottolenghi and Sami Tamimi.
Though I have tasted many orange cakes, the Orange Marmalade Semolina Cake from the book was mind-blowing.
I knew I had to recreate the gluten-free version as it had flour, sugar, and a whole lot of ingredients that did not suit my diet. And so this recipe was born. Whoa!!
This recipe is fairly similar to the previous banana bread recipes as I feel the moistness and ease of the preparation is incomparable.
Most of the ingredients are
Off the shelf
So simple to put together
And uses up the browning bananas beautifully (bit of a tongue twister right?)
This Orange cake needs 2 processes.
Blending in a high-speed blender to combine the bananas, eggs, and then
Mixing the other dry ingredients in the bowl.
How easy is that ??
Coconut, orange, almonds, oat flour, these flavours are so well blended that it's amazing when you sink your teeth in this moist cake. You really don't realize how the quantity of sugar and fat is so low as compared to other cakes.
The flavour is bang on!!
Orange juice, orange zest and orange blossom water.
I had to pinch myself when I tasted it. I was literally doing a little dance when I saw the results. The addition of the banana brings out the flavour and moisture. I'm sure you have never heard of bananas in an orange cake right?? Nor did I!!
Such a cheat and or oh so clever??
So who is whipping up this cake with me??
I strongly believe that for busy mums and homemakers, the ease of a recipe and ingredients available off the shelf will surely be a perfect choice for an evening snack or a lunch box idea.
This recipe surely ticks all the boxes and is soo good!!
So let's bake and dunk in all the goodness...
Orange Coconut Cake
Preparation time: 20 minutes
Baking time: 35-40 minutes
1 ripe large banana
1 cup oats
½ cup almond flour
½ cup coconut flour (desiccated coconut)
¼ cup white sugar
3 tablespoons coconut oil/vegetable oil
½ cup thick yogurt
1/3 cup fresh orange juice (juice of 2 oranges)
1 orange zest or peel (use a potato peeler)
½ teaspoon orange blossom water
½ teaspoon of baking powder
½ teaspoon of salt
½ teaspoon of baking soda
Preheat the oven to 170 degrees Celsius. Line a loaf pan with parchment paper.
In a high speed blender, blend bananas, eggs, sugar, orange peel, yogurt and orange juice.
Once blended, empty the mixture in a roomy bowl.
Next add oats, almond flour, coconut powder, baking powder, salt and baking soda.
Mix till everything is incorporated. Pour the batter in the loaf tin and bake for 35-40 minutes. Check for doneness. As the cake is moist the skewer may not come out very clean. Cool for 30 minutes before cutting.
Use a potato peeler for the zest.
Use orange essence if orange blossom is not available.
Fine oats should be used in this recipe
Banana should be overripe or brown. Microwaving the banana can make it brown to an extent.
White sugar is used here as brown sugar may change the colour/flavour of the cake.
In case the cake browns on top and is not done baking yet, do use a foil to cover the top midway to protect the cake from excess browning.
Cut the cake only when cool as it is a very moist cake.
Use sweet ripe oranges, not bland or unripe ones.
For the Egg less Version:
Just leave out the eggs and mix 2 teaspoons of flax seed powder to the batter.
You can add 1 teaspoon of Chia seeds to the orange juice. Reducing the orange juice to ¼ cup, then increasing the baking powder amount to 2 teaspoons and increasing the bananas to 2 pieces.
Rest keeping everything same as before.
Baking time 45 minutes to 50 minutes.
Use orange slices to decorate by placing it at the bottom of the pan overlapping each other.
For a round cake, 8’’round pan can be used.