Randomness is the best thing that can happen in the kitchen. Whenever I make something by accident, the results are surprisingly delicious. One day I was quite decided that I made a savory cake with vegetables. But despite of a clear plan, I started to explore cookbooks, one by one. Searching for something, I couldn’t even define. Suddenly it emerged from the desserts. Yeast cake with lemon and coconut. Though I’m exactly on the opposite side of being a sweetooth, I’d immediately changed my dinner plans and started to prepare this perfect cake. Few moments later I realized that I was lack of the most important ingredient-lemons! Not to mention lemon jam. Fortunately I found a jar of bitter-orange jam and I was back in the game.
Results: a delicious cake with divine orange and coconut flavour, with half-life about 1,5 hour.
If you want to try this cake in lemon version, use lemon jam and lemon zest instead orange.
Coconut and orange cake
based on a recipe from Polish cookbook “O chlebie”
for 28 diameter round baking tin
20g fresh yeast
350g all-purpose flour
180ml coconut milk*
4 tbsp canola oil
50g bitter orange jam
1 tbsp chickpea flour
2 tsp fresh orange zest
½ tsp salt
25g all-purpose flour
1 tsp orange zest
2 tsp shredded coconut
1 tbsp canola oil
*I use canned one, mixed well before use
Mix yeast with 1 tsp sugar and 2 tbsp coconut milk. Set aside for about 15 minutes, In a large bowl mix all-puropse flour, chickpea flour, sugar and salt. Add the yeast and the rest of ingredients. Knead smooth, but quite loose dough. Place in a bowl coated with oil, set aside for about 1 hour. Meanwhile prepre the crumble by mixing all ingredients, add more flour if needed.
Place the dough in a round-shaped (28 in diameter) baking tin. Coat the baking tin with oil and bread crumbs before. Sprinkle with crumbs, cover with a cloth and set aside for 30-40 minutes. Preheat the oven to 180C, bake for 35-45 minutes.