date:Jul 02, 2014
powder, sifted
1/4 cup orange juice
1/2 cup coconut nectar
1 tablespoon orange zest
1/4 teaspoon cayenne powder
Pinch Himalayan pink salt
2 tablespoons orange zest, to serve
1/2 cup slivered almonds, to serve
Method
1. Preheat the oven to 200C (180 fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixtur