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.
1 ½teaspoonsbaking powdercheck that it’s gluten-free, if necessary
Juice of 2 oranges
Zest of 1 orange
1teaspoonalmond extract
For the cardamom coconut cream icing
15oz(400ml) can of coconut milkchilled overnight in the fridge
1teaspoonground 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.