Orange honey cake with a caramel marmalade topping

Name: Orange honey cake with a caramel marmalade topping
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup banana; ⅓ cup orange juice; 2 oranges; 1 cup millet; ¼ cup raw honey; ¼ cup orange juice; 1 orange, zest from; ½ cup coconut flower sugar; 1 tbsp maple syrup; 2 tbsp maple syrup; 1 tbsp coconut flower sugar; 3 teaspoons baking powder (corn + aluminum free); 1 tsp Bourbon vanilla powder or extract; 1 tsp cardamom

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings
Calories
304 kcal
Course
Dessert, Baked Goods
Cuisine
European, Middle Eastern

Orange honey cake with a caramel marmalade topping

Iris Warren

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Glutenfree, fatfree, dairy free & eggfree cake made from millet and banana. Infused with orange juice and honey after baking. With a topping of homemade, caramel-like marmalade with coconut flower sugar.

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Ingredients

Servings

1 cup banana about 2 small/medium sized
⅓ cup orange juice
2 oranges
1 cup millet or millet flour
¼ cup raw honey
¼ cup orange juice
1 orange, zest from
½ cup coconut flower sugar
1 tbsp maple syrup
2 tbsp maple syrup
1 tbsp coconut flower sugar
3 teaspoons baking powder (corn + aluminum free)
1 tsp Bourbon vanilla powder or extract
1 tsp cardamom

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Instructions

Preheat the oven to 390F or 200C. Prepare a cake tin with parchment paper
Take two oranges for the marmelade. Cut the top and bottom off. Cut in small pieces, small enough to be able to remove all seeds. Put all pieces and any juice you spilled into a small (sauce) pan.
If you have whole millet grains, grind them into flour.
Juice two or three oranges (you can use the orange you grated) until you have about a third cup.
Wash three oranges thoroughly, preferably with baking soda. Zest one orange for the cake. Set the orange aside as well, to use for the infusion.
Juice one or two oranges to get a quarter cup juice. Add to the oranges.
Mix with the coconut flower sugar, vanilla, cardamom and grates orange zest.
Whisk in a quarter cup honey.
Add two tablespoons of maple syrup and a quarter cup of coconut flower sugar.
Mash the bananas and add.
When the cake is ready, take it out of the oven. Poor the orange juice with honey over the cake. Make small holes with the skewer to let the juice drip into the cake.
Mix into smaller pieces with the immersion blender.
Spread the dough out in the cake tin.
When it's soaked take the cake out of he tin and put it in a cooling rack (without parchment paper).
Heat up just to a soft boil. Let it simmer and thicken.
Put in the oven for 45 minutes.
Your marmelade is ready now as well. Spread on top.
Stir every once in a while and don't let it burn. It needs a out 45 minutes, just as long as the cake takes to bake.

Equipments used:

Nutrition Information

Show Details

Calories 304kcal (15%) Carbohydrates 71g (24%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Sodium 192mg (8%) Potassium 320mg (9%) Fiber 5g (20%) Sugar 37g (74%) Vitamin A 171IU (3%) Vitamin C 40mg (44%) Calcium 188mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 304 kcal

% Daily Value*

Calories	304kcal	15%
Carbohydrates	71g	24%
Protein	5g	10%
Fat	2g	3%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.3g	2%
Sodium	192mg	8%
Potassium	320mg	7%
Fiber	5g	20%
Sugar	37g	74%
Vitamin A	171IU	3%
Vitamin C	40mg	44%
Calcium	188mg	19%
Iron	2mg	11%