Sunday supper - doesn't it just sound lovely? Because I love our family's tradition of Sunday get-together suppers, those two words conjure memories of wonderful, warm, happy times with the people I love most. Some Sundays it is just a few that can gather, other weeks more and still best (but rare) we are all together. The little ones running around, strewing books and toys, playing make believe and 'helping' with the baking. Adults talking - relaxed - in cozy couches, holding a baby or toddler...or not. The warm smells of delicious food. The secure feeling of unity and understanding - sharing. Belonging.
This past Sunday my sister Shannon and her daughter Gabby joined the gang here. Because Shan cannot indulge in any dairy or gluten tainted goodies I ventured out into the new (for me) territory of baking with alternatives. And guess what? It was not just mildly successful but crazy good. It has a nice light - but still very moist - texture, the most heavenly aroma, and is such a pretty orange color. I would make it again even if Shan was no where around .... but then again, hopefully she might come more often!
Glazed Orange and Coconut Pudding Cake
very slightly adapted from Cannelle et Vanille
makes one 8" cake
4 medium Seville oranges
1 cup natural cane sugar
1/2 cup coconut oil, melted
1 vanilla bean
1/2 cup coconut flour
1/2 cup almond meal
3 Tbsp tapioca flour
1/2 tsp salt
1/2 tsp baking soda
Prepare an 8" springform pan by buttering the sides and bottom of the pan and covering the bottom with parchment paper.
Cover whole oranges (yup, peels and all) with water in a medium pot and cook, covered, for 1 1/2 hours. They float so you will need to (try) to turn them over from time to time so as to make the whole orange tender. Drain the water and place the oranges in a large bowl. When they are cool enough to handle, split them open and remove the seeds. Put the juice, flesh and peel in a food processor and puree to a fine paste.
Put 1 cup of the puree in a bowl with the eggs, sugar, vanilla (seeds scraped from the vanilla bean) and melted coconut oil. Whisk to combine and then whisk in the dry ingredients. Put batter into prepared pan and bake at 350 F for 45 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes, then remove collar and let cool completely. Dust with icing sugar. Before serving pour glaze over individual portions.
1 cup powdered sugar
1/4 cup freshly squeezed orange juice
Whisk together until smooth.