I love this recipe, it’s so easy to make with minimal steps and can be so versatile, you can easily add your own additions like nuts, chocolate, fruit, anything! Also, how pretty are blood oranges?
1/3 c melted and cooled ghee
3/4 c coconut sugar
2 medium eggs at room temp
11/2 tsp vanilla extract
3/4 c coconut flour
3/4 c almond flour
pinch of pink salt
1 tsp baking soda
1 tsp baking powder
1 1/4 c milk of choice
2 sliced blood oranges (optional)
Preheat oven to 180c/ 356f
Grease a 7” springform tin and arrange the sliced blood oranges on the base and set aside
Cream together the ghee and coconut sugar with an electric whisk on high speed for 4-5 mins until light and fluffy.
Add the eggs and vanilla extract and whisk for a couple more minutes
Sift in the dry ingredients, pour in the milk, fold slightly, then whisk in low until just combined (DO NOT OVER-MIX!)
Pour mix into tin and spread evenly. Then place in the middle of the oven to bake for 25-35 minutes, or until a toothpick comes out clean.
Take the cake out and allow to cool for 10 minutes in the tin, then carefully turn out onto a cooling rack.