Almond and Orange Pan Corn Flour Cake
This Pan corn flour cake is flavored with almond and orange. It's gluten-free and dairy free, plus it's topped with a fragrant cardamom-infused coconut cream frosting.
Servings: 8
Calories: 525kcal
Ingredients
For the cake
- ⅔ cup (150ml) vegetable oil
- ½ cup (100g) sugar
- 3 organic free-range eggs
- ½ cup (100g) Harina PAN corn flour
- 2 cups (200g) ground almonds
- 1 ½ teaspoons baking powder check that it’s gluten-free, if necessary
- Juice of 2 oranges
- Zest of 1 orange
- 1 teaspoon almond extract
For the cardamom coconut cream icing
- 15 oz (400ml) can of coconut milk chilled overnight in the fridge
- 1 teaspoon ground cardamom
Instructions
- Heat oven to 350F / 180C. Grease a 9” loose-bottomed or springform pan.
- In a stand mixer, or large bowl, beat the oil and sugar together for a few minutes. Beat in the eggs, one at a time. Add the remaining cake ingredients and combine well.
- Pour the mixture into the prepared pan and spread out evenly.
- Cook for 40-45 minutes until the surface is lightly brown and the cake comes away slightly from the sides of the tin.
- Allow the cake to cool for 15 minutes in the pan before carefully turning onto a wire rack to cool completely before topping as desired with the icing.
For the cardamom coconut cream icing:
- The chilled tin of coconut milk will have separated the cream from the liquid. Carefully open the chilled tin of coconut milk so as not to mix and spoon only the thick cream into a large bowl. Add the icing sugar and ground cardamom and whip until thick and fluffy. Store in the fridge and use to top the cooled cake just before eating.
Nutrition
Calories: 525kcal | Carbohydrates: 28g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 61mg | Sodium: 32mg | Potassium: 215mg | Fiber: 3g | Sugar: 14g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg