I had a few kiwis and an orange wilting in the fruit bowl and a bunch of black grapes in the fridge staring at me with big imaginary eyes begging me to notice them. So I put them to work in a multi-colored and mouth-watering cake. It didn’t turn out very sweet, the slightly sour taste of the fruit remained, but it is counterbalanced by the vanilla flavor. I also chose to put more baking powder for the picture, it grows spectacularly that way. It would have worked without it, it would have been less raised, but slightly moist, tasty.
I had a few kiwis and an orange wilting in the fruit bowl and a bunch of black grapes in the fridge staring at me with big imaginary eyes begging me to notice them. So I put them to work in a multi-colored and mouth-watering cake. It didn’t turn out very sweet, the slightly sour taste of the fruit remained, but it is counterbalanced by the vanilla flavor. I also chose to put more baking powder for the picture, it grows spectacularly that way. It would have worked without it, it would have been less raised, but slightly moist, tasty.
Ingredients:
- 6 eggs
- 150 grams of white sugar
100 grams of coconut butter
- 100 grams of rice flour
- 50 grams of coconut flour
- A spoonful of vanilla essence (or a packet of vanilla sugar)
- A tablespoon of grated orange peel (or essence)
- A teaspoon of baking powder
- A pinch of salt
Method of preparation
We separate the eggs, put the yolks in the bowl of the mixer, put the salt, mix a little, then the sugar and start the mixer at first low speed, then high. We let it mix until the composition becomes a thick cream and doubles in volume. It will take some time. Meanwhile, weigh the other ingredients, mix the flours and beat the egg whites. I beat the egg whites by hand, I have a trauma with some egg whites tortured with the mixer for whole minutes and then resolved with the hand whisk. If you don’t have a bowl mixer, but a manual one, weigh the ingredients before you start whipping the egg yolks. When the egg yolks have become the aforementioned cream, add the melted coconut butter and leave for another 3-4 minutes. Then we put the vanilla and orange essences and the flour mixture, spoon by spoon. We put 2 tablespoons of warm water, not lukewarm, but not hot either. Then, spoon by spoon, add about a third of the egg white foam and continue mixing. Now we should have a soft and nice smelling cream in the bowl. We stop the mixer, remove the bowl from the position and add the rest of the egg white foam, which we incorporate with the spoon, gently. We spread the cleaned fruits and cut into not very small pieces evenly in the tray, on the baking paper, after having previously sprinkled sugar, about 2 spoons, over the paper. Gently pour the batter over the fruit, being careful not to disturb the fruit. Put the tray in the oven heated to 175 degrees for 30-35 minutes. We don’t need to wait too long to cut it, about 30 minutes.
