- 1 cup coconut flour
- 5 eggs
- 1 cup plain Greek style yoghurt
- 1 pinch salt
- 3 tbsp Bitton Orange Jelly
- Zest of one orange
- ½ cup freshly squeezed orange juice
- ½ cup butter, melted
- 1 tsp bicarb soda
- 1 tsp crème of tartar
- 1/3 cup palm sugar
Preheat the oven to 180 degrees C. Line a 20cm round cake tin with baking paper.
In a large bowl, whisk together the eggs, yoghurt, salt, orange juice, Bitton Orange Jelly and orange zest until well combined. Add the melted butter in a slow steady stream as you continue mixing. Fold in the flour, bicarb, crème of tartar and palm sugar and mix until well combined.
Place mix into the cake tin and into the oven. Cook for 40-45 minutes or until an inserted toothpick comes out clean. Set aside to cool in tin and then on a wire rack. Top with some softened cream cheese with a little extra Bitton Orange Jelly mixed through.