Orange cake with coconut cream (diabetics)

Name: Orange cake with coconut cream (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Butter; 120 g Diabetic sweetness; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 150 g Flour; 1 coated Tsp Baking Powder; 3 tablespoons (45 ml) Orange juice; 250 g Whipped cream; 50 g Grated coconut (5 tablespoons); 200 g cleaned orange filets

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Butter
120 g Diabetic sweetness
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
150 g Flour
1 coated Tsp Baking Powder
3 tablespoons (45 ml) Orange juice
250 g Whipped cream
50 g Grated coconut (5 tablespoons)
200 g cleaned orange filets

Directions

1
Cream butter, diabetic sweetener, salt and lemon peel. Add the eggs one after the other while stirring. Mix flour and baking powder and stir in portions. Pour the dough into a greased and floured springform pan (26 cm Ø). Bake in a preheated oven at 175 °C (fan oven: 150 °C) for 25 minutes. Let it cool down. Sprinkle the base with orange juice. Whip the cream until stiff, spread on the cake base and edge. Roast the grated coconut in a pan, let it cool down briefly. Place the orange filets on the cake and serve sprinkled with grated coconut.
2
Tip: Use 150 g of sugar for the dough instead of the diabetic sweetness. Replace half of the orange juice with -liqueur. Decorate the cake with 2-3 tablespoons of coconut chips as desired
3
Waiting time approx. 1 hour / 2 BE