What would you like to cook?
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Stir in the coconut milk and oil. Transfer the cake mixture to the prepared tin.
Approx. 40 mins. in the lower half of an oven preheated to 180°C, then remove and allow to cool slightly, prick firmly all over with a wooden skewer.
Mix together the orange juice, lemon juice and icing sugar. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.
Bring the orange juice and sugar to the boil in a pan. Add the orange slices, cover and simmer over a low heat for approx. 15 mins. until the orange peel is soft, leave to cool. Garnish the cake with the orange slices, coconut and almonds.
|Shelf life:||Wrap in cling film and keep in the fridge for approx. 3 days.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?