Saturday, January 5, 2013

Orange Cake

1/2 cup coconut flour
1/4 tsp salt
1 tsp baking powder
2 oranges (peel and juice)
1/4 cup coconut sugar or honey
6 eggs
2 tsp vanilla extract
1/4 cup coconut oil melted
1/4 cup coconut milk

Preheat oven at 350F and cover an 8 inch round pan with parchment paper.
In a mixing bowl stir together coconut flour, salt, baking powder and orange peel.  In another mixing bowl whisk eggs, honey, vanilla extract, orange juice, coconut oil and milk. Pour wet mixture into dry one and stir until smooth.  Pour into prepared pan and bake for about 40 minutes or until toothpick comes out clean.  Let cool and enjoy.   You can also cut in half and fill it up with some delicious  Paleo Pastry Cream.

Paleo Pastry Cream

During the Holidays the cravings for sweets pushed me into experimenting more paleo dessert recipes and this pastry cream recipe is the result of one of those experiments.  The paleo pastry cream is gluten, wheat and dairy free but it still tastes sweet and smooth like the original recipe.

2 cups coconut milk
1 Tbs vanilla extract
6 egg yolks
1/4 cup honey or coconut sugar (I used coconut sugar)
1/4 cup tapioca flour
2 tsp vanilla extract
1/2 tsp lemon extract

In a saucepan, stir together coconut milk and vanilla extract, bring to a light boil.  Meanwhile whisk egg yolks and sugar or honey together to make a smooth cream, stir in tapioca flour stirring until smooth.  Drizzle the milk a little bit at the time over the egg/flour mix whisking constantly until smooth.  Return the mixture to the saucepan and bring to boil stirring constantly until the cream is thick and smooth.  Remove from heat and add additional 2 tsp of vanilla extract and 1/2 tsp of lemon extract.  Pour into a glass o ceramic bowl and cover with plastic wrap directly on the surface to prevent skin from forming.   Refrigerate completely before using.  It makes about 2 cups... enjoy!