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Orange ginger cake with creamy coconut topping
 
 
10 ServingsPTM135 min

Orange ginger cake with creamy coconut topping


Homemade cake with orange and ginger with a topping of creamy coconut.

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Directions

  1. Preheat the oven to 160 ° C.
  2. Put the butter in a mixing bowl and beat in 5 minutes with a mixer to an airy mass.
  3. Beat 1 by 1 the eggs together with some flour. This is to prevent siftings. Only add a following egg if the previous one is included.
  4. Mix the confiture briefly. Mix in the rest of the flour and the salt.
  5. Put the batter in the greased cake tin and bake the cake in the middle of the oven for about 1 hour until golden brown and done.
  6. Check with the skewer: put the skewer in the middle of the cake. If the skewer is clean, the cake is done.
  7. Pour the cake out of the baking tin onto a rack and allow to cool.
  8. Divide the creamy coconut as topping over the top of the cake. Divide the rest of the confiture over the creamy coconut.

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Nutrition

380Calories
Sodium8% DV200mg
Fat35% DV23g
Protein12% DV6g
Carbs12% DV37g
Fiber4% DV1g

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