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Orange ginger cake with creamy coconut topping
Homemade cake with orange and ginger with a topping of creamy coconut.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Put the butter in a mixing bowl and beat in 5 minutes with a mixer to an airy mass.
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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.
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Mix the confiture briefly. Mix in the rest of the flour and the salt.
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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.
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Check with the skewer: put the skewer in the middle of the cake. If the skewer is clean, the cake is done.
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Pour the cake out of the baking tin onto a rack and allow to cool.
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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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