November 14, 2014
Ingredients (Serves 2)
225g/8oz self-raising flour
3 tbsp Spoons of Bali Nutra Coconut Syrup
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
5 tbsp Coconut oil
grated zet of 1 orange plus 4 tbsp juice
140g/5oz finely grated carrot
1 medium eating apple, peeled, cored and grated
50g/2oz pumpkin seeds
Bali Nutra Coconut Syrup for coating
The perfect egg-free dessert, full of fruit with a zingy cinnamon taste.
1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in round cake tin. Mix the flour, baking powder, salt and cinnamon together in a large bowl. Ina separate bowl mix together the oil, orange juice and coconut syrup.
2. Add the orange mixture to the flour along with the grated carrot and apple, orange zest, raisins and pumpkin seeds and stir until relay well mixed. Spoon into the prepared tin.
3. Bake for 50 minutes-1 hour, until the cake pulls from the side of the tine. Cool on a rack before removing from the tin. Coat with Bali Nutra Coconut Syrup and serve.