Saffron, Orange & Coconut Cake

I was recently sent this exquisite spice from the lovely Haley at Ziggy Ardor. I wanted to create something a little different from my usual recipe repertoire so decided to play around with a the subtle flavours of orange and coconut. I think this recipe will be my new go-to cake knock up; I love the subtle touch of fancy flavours while remaining an incredibly simple cake to make. It only takes about 5 minutes to whip up and only requires a couple of bowls & a whisk to put together!

Ingredients:

Dry ingredients

2 cups organic desiccated coconut

1/2 cup brown rice flour

1 tsp baking powder

Zest 2 oranges

1/3 - 1/2 cup coconut sugar (you decide)

Wet ingredients

4 eggs

1/4 cup light olive oil

1/2 cup coconut cream

1/4 tsp saffron threads

Syrup ingredients

Juice 2 oranges

1 tsp honey

1/4 teaspoon saffron threads

Directions:

Preheat oven to 170 degrees.

1. Sieve dry brown rice flour and baking powder into a bowl, then add orange zest, coconut sugar and coconut. Whisk well to aerate and combine.

2. In a separate bowl, whisk wet ingredients until smooth.

3. Gently combine and pour into a cake tin greased with coconut oil.

4. Bake for approximately 30 minutes or until 'springy' to touch / slightly golden.

5. To make the syrup, boil syrup ingredients for 5 minutes and allow to cool before drizzling over the cake.

x Bee