Gluten-free orange and coconut baby cakes

Tamara West

Ingredients

2	Oranges (Main)
6	Eggs, separated
1 cup	Raw sugar
3 cups	Desiccated coconut (Main)
1 tsp	Gluten-free baking powder

Orange syrup

1 cup	Orange juice (Main)
¼ cup	Lemon juice
2	Oranges, zest stripped off (Main)
½ cup	Sugar

Directions

1. Coarsely 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 160C fan bake. Line a 1-hole standard muffin tin or small cake tins.
3. Place egg yolks and sugar in a bowl and beat with an electric mixer until thick and creamy. Stir in orange puree, then stir in coconut and baking powder. Whisk egg whites in a clean bowl until soft peaks form. Fold the egg whites into the cake mixture.
4. Divide mixture between prepared tins and bake for 20 to 25 minutes or until an inserted skewer comes out clean.
5. Turn out cakes onto a wire rack to cool.
6. 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.
7. Pour hot orange syrup over cakes. Serve warm or cold.