Sounds weird I know, but it’s actually really yummy. The spices settle really well into the orange juice and other flavours, so the taste of turmeric is lovely and subtle.
Ingredients
For the Cake
150g coconut sugar
3 eggs
150g almond butter
120g coconut oil, melted
Juice of 1 orange
Zest ½ orange
150ml milk
150g plain/buckwheat flour
50g brown rice flour
4 teaspoons turmeric
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Salt
For the Icing
150g almond butter
2 tablespoons coconut sugar
2 tablespoons maple syrup
Juice of ½ orange
1 teaspoon turmeric
1 tablespoon of ghee or coconut oil
50ml milk
Methods
For the cake
1. Pre-heat the oven to 180°c and grease a cake tin.
2. Whisk the eggs and the sugar until a thick batter forms. This should take about 3 or so minutes.
3. Add in the almond butter, orange juice and zest, melted coconut oil, milk and whisk again until smooth.
4. Add in the plain/buckwheat flour, brown rice flour, spices, baking powder, bicarbonate of soda and salt. Whisk again.
5. Once the mixture is nice and smooth pour into the greased cake tin. Place in the oven and bake for 30-35 minutes, or until a knife or toothpick inserted in the middle comes out clean.
6. Leave to cool for about 15 minutes in the cake tin before carefully turning out onto a cooling rack.
For the icing
1. While the cake is cooking, make the icing. Simply whisk everything together until it’s lovely and smooth.
2. Place in the fridge until the cake is ready to be iced.
Cake assembly
1. Once the cake is completely cool, even out the top of the cake by cutting off any uneven parts. (Still eat these bits; waste not want not!)
2. Spread the icing over the top and enjoy!