Orange Cake with Honey and Coconut

Ingredients

• • 3 eggs
  • A pinch of salt

• • 200 grams (8 oz, 1 cup) sugar
  • 60 ml vegetable oil (half of a small cup)
  • 150 ml fresh orange juice (juice of 1 orange)

• • Grated zest of 1 orange
  • 220 grams (8 oz, 1 cup) all-purpose flour
  • 1 teaspoon baking powder

• Honey (for drizzling)
• Coconut flakes (for topping)

Directions

1. 1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and flour a cake pan.

1. 1. Beat the Eggs: In a large bowl, beat the 3 eggs with a pinch of salt until frothy.
   2. Add Sugar and Oil: Gradually add the sugar and continue to beat until the mixture is well combined. Slowly pour in the vegetable oil while mixing.
   3. Add Orange Juice and Zest: Mix in the fresh orange juice and grated orange zest.

1. 1. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
   2. Pour into the Pan: Pour the batter into the prepared cake pan and smooth the top.
   3. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Garnish: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with honey and sprinkle with coconut flakes before serving.

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of hot tea or coffee for a delightful afternoon treat.

• Garnish with fresh orange slices or a sprig of mint for an elegant presentation.

Cooking Tips

• • Ensure the eggs are at room temperature for better mixing and a smoother batter.
  • Use freshly squeezed orange juice for the best flavor.

• If you prefer a less sweet cake, reduce the amount of sugar to 150 grams.

Nutritional Benefits

• • Oranges are a great source of Vitamin C and antioxidants.
  • Using honey as a topping provides natural sweetness without the refined sugars.

• Coconut flakes add a dose of healthy fats and fiber.

Dietary Information

• • This recipe contains eggs, which can be substituted with flax eggs for a vegan version.
  • Use gluten-free flour to make this cake suitable for those with gluten intolerance.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag.