Tag Archives: cake

Coconut Orange Cake

The beauty of a simple cake sweet and infused with grated orange peels and coconut. This recipe is perfect for a sunny weekend afternoon which I spent making this with my teenage daughter.

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This cake speaks to you with its simplicity and yet complex flavors. Use a organic whole fat coconut milk, really good grass fed butter and home dried orange peel and it will amplify the flavors. Butter can be softened at room temperature or a few seconds in the microwave. I much prefer the room temperature approach

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I personally don’t have much of a sweet tooth ( and therefore less sugary recipes on my blog :() but making this for my family is always a labor of pure love.

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You can frost this cake with whipped cream or coconut cream cheese frosting. I kept it simple and naked to its own glory. A dollop of fresh cream on the side will add the minimal right touch.

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Coconut Orange Cake

  • Servings: many
  • Difficulty: moderate
  • Print

The beauty of a simple cake sweet and infused with grated orange peels and coconute

Ingredients

  • 2 cups organic cake flour ( Trader Joes)
  • 1 cup shredded coconut flakes ( unsweetened)
  • 1 tablespoon baking powder
  •  ½ teaspoons kosher salt1 cup
  • 1 cup/1 can whole coconut milk
  • 1 stick of organic grass fed butter ( softened)
  • 1 1/2 cups organic granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp orange extract
  • 3/4 tsp ground orange peel
  • 3 large eggs

Directions

  • In a large bowl, use an electric hand mixer to beat sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one.
  • Add coconut milk, vanilla and orange extracts and beat for 2 more minutes.
  • The mixture should be pale and fluffy
  • Mix flour, baking powder, salt and coconut  in a bowl.
  • Add the dry ingredient in small increments to the wet ingredient and continue to blend with the mixer.
  • Using a 9 inch cake pan, grease with butter and dust with flour.
  • Pour the cake batter in the pan and bake at 350 for 45-50 mins until a toothpick inserted in the center comes out clean.
  • Dust some fine sugar on the cake and serve with coconut flakes, whipped cream and berries or with orange slices.

https://foodforthesoul00.files.wordpress.com/2017/04/coconutorangecake-5861.jpg

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This cake is at the  Fiesta Friday #166 table withAngie and co-hosted by Mollie and Ginger.

Also sharing at

Savory Cauliflower Cake

What a great addition to the vegetarian thanksgiving dinner… I was excited to see this recipe of a savory cauliflower cake when Johanne Lamarche of French Gardener Dishes posted it. Johanne in turn got the inspiration for this cake came from a recipe of Yotam Ottolenghi.

It’s wonderful how recipes transform as different people perceive them from their palates and senses. So my recipes is just another take at the cauliflower cake. I was looking for something to add to my vegetarian dishes for thanksgiving while the rest of the family enjoyed the turkey. I added some cumin and garlic to the dish along with lots of sage that I had fresh from my herb garden.

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Cauliflower Cake @food for the soul
CauliflowerCake
Cauliflower Cake @food for the soul

 

 

Cauliflower Cake

  • Servings: 10
  • Time: 60 mins
  • Difficulty: moderate
  • Print

Ingredients

  • Small Cauliflower trimmed and cut into small florets
  • 1 leek chopped thinly
  • 2 tsp each of chopped rosemary, thyme, sage and parsley
  • 3 cloves garlic – minced
  • 1 cup spelt flour
  • 2 tsp baking powder
  • 2 cups Cheddar cheese grated
  • 1/2 cup grated parmesan grated
  • 5 eggs – beaten
  • 1 heaped tbsp wholegrain mustard
  • 1 tsp ground turmeric
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 2 tsp nigella seeds
  • Olive oil
  • I have used a round spring foam pan, lined with parchment and oiled.

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Cauliflower Cake @food for the soul

Putting it together:

  • Add the cauliflower  to boiling water for about 3 minutes. Drain.
  • Add 2 tbsp of olive oil in a large pan, add leek and minced garlic and sauté gently until translucent and softened– . Stir in the herbs and saute a further couple of minutes.
  • Add cauliflower and stir until all the ingredients are well mixed. Set this aside.
  • Take a  mixing bowl, add the flour and baking powder, stir in the cheese and fold in the eggs, mustard and turmeric .
  • Mix very lightly and add the cauliflower
  • Mix lightly again using your hands or wooden spoons.
  • Pour the mixture into the baking pan and sprinkle the nigella seeds over it.
  • Bake in a 350 degree oven for approximately 40 minutes until golden. Serve warm or at room temperature.

The party is at Fiesta Friday and I am happy to share this.