Orange cake

Ingredients for 1 servings:

• 1 orange(s), zest
• 1.8 kg orange(s), approx.
• 200 g desiccated coconut
• 50 g ginger, finely chopped
• 300 g beet syrup
• 500 g brown rice, ground
• 2 cardamom, ground
• 1 pinch of salt
• Beet syrup, or sugar if necessary.
• 200 g powdered sugar, or glucose
• 50 g chocolate, bitter 85% ground., (almond mill)
• 6 tbsp schnapps (fruit brandy)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

26 cm ring tin or springform pan lined with baking paper. Grate the zest of one orange. Peel and puree the other oranges; this should yield around 1250 ml of pulp. Place this in a mixing bowl along with the grated zest. Slowly spin the dough hook. Add the grated coconut, finely chopped ginger and sugar beet syrup. Mix the brown rice, cardamom and salt and slowly add to the fruit puree. Mix for a good 4 minutes. Be careful, it may splash. Season to taste to see if it is sweet enough and add sugar beet syrup or sugar if desired. Pour into a 26 cm ring tin or springform pan lined with baking paper. Shake until smooth. Place in a cold oven on the lowest rack and bake at around 160°C fan/convection oven for around 80 minutes. Leave to stand for around another 10 minutes in the switched off, open oven. In the meantime, sift powdered sugar (Fleet Lotte) with ground chocolate and stir in 6 tablespoons of fruit brandy. Then spread it on the hot cake. Leave the ring on until completely cooled, then remove the baking paper. My own recipe.