Orange and coconut baby cakes
2 whole oranges
6 eggs, separated
1 cup raw sugar
3 cups dessicated coconut
1 tsp baking powder (gluten free)
Orange syrup (see recipe below)
ORANGE SYRUP
1 cup orange juice
¼ cup lemon juice
Stripped zest of 2 oranges
½ cup sugar
1. Coarsley chop whole oranges, removing any seeds. Place the orange pulp in a saucepan with enough water to cover. Simmer until orange pulp is tender and liquid has mostly reduced. Set aside to cool, then blend or process until smooth.
2. Heat oven to 160°C fan bake. Grease and flour a 12 hole standard muffin tin or small cake tins. Place egg yolks and sugar in a bowl and beat with an electric mixer until thick and creamy. Stir in orange purée, then stir in coconut and baking powder.
3. Whisk egg whites in a clean bowl until soft peaks form. Fold the egg whites into the cake mixture. Divide mixture between prepared tins and bake for 20 to 25 minutes or until an inserted skewer comes out clean. Turn out cakes onto a wire rack to cool. Pour hot orange syrup over cakes. Serve warm or cold
4. To make the orange syrup, place all the ingredients in a saucepan. Bring to the boil, then simmer for five to 10 minutes until thick and syrupy.
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