My little Marvel is 2, let’s eat cake!

My little Marvel is 2, let’s eat cake!

Tuesday was my little love’s 2nd birthday. Yes, I had a precious little Cinco de mayo baby. Poor thing will always have large groups of adults getting wasted on her birthday, a burden she shares with my hubby, born on the 4th of July. Partiers aside, it was a beautiful day full of smiles, sweets and celebrations. 🙂 Marvel has been spoiled silly this year; the celebrations began a few weeks ago at my mother’s house in LA and continued on until last night when we sat down with my in laws for dinner and more cake. I’ve eaten more birthday cake in the last three weeks than I have this entire year. I can’t complain though, I mean really, who complains about cake? The grinch maybe, or fascists? Perhaps nazis would complain about cake. Thankfully I’m none of those things. I absolutely love me some cake.

This delectable cake is a welcome reprieve from the traditional slathered in frosting, chocolate layer cake, that most birthday parties are sporting; which I totally made this last weekend for yet another of Marvel’s birthday parties. This cake is an orange and lemon bundt cake. My mother in law made this in a big flower cake pan so technically the cake you see in the pictures is not a bundt cake but it’s meant to be one. The edges are slightly crusty and taste of caramelized sugar. The inside is moist and spongy with bursts of citrus in every bite. It is an AWESOME birthday cake. Frankly, it is an awesome anytime cake. I ate a small slice after my breakfast this morning. If you haven’t had breakfast dessert yet, let me say, you are sorely missing out. It went absolutely perfectly with my green tea. I made some coconut whipped cream to serve on top and couldn’t have been happier with the pairing. I strongly suggest you serve this cake with some sort of whipped cream. The two go together like peanut butter and jelly. 🙂

 

Triple Citrus ‘Bundt’ Cake

Adapted from a Martha Stewart Recipe

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Ingredients

Cake

  • Coconut oil for greasing
  • 2 3/4 cups flour (I used a gluten free blend of sorghum, teff and white rice flour)
  • 3 lemons
  • 2 large oranges
  • 1 cup coconut sugar, processed super fine in a spice grinder
  • 2 tsp baking powder
  • 1 3/4 tsp salt
  • 3/4 cup coconut cream
  • 6 large eggs
  • 1 1/2 cups coconut oil

Syrup

  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed orange juice
  • 1 cup coconut sugar, processed super fine in a spice grinder

Process

Cake

  1. Preheat oven to 350 degrees
  2. Grease a bundt pan with coconut oil
  3. With a sharp knife, cut away the peel and the white pith of a lemon. Holding the lemon over a bowl, cut between membranes to release segments in the bowl. Here is a handy video on how to do this. Squeeze juice from remaining membranes into another bowl. Repeat with remaining 2 lemons and 2 oranges
  4. Sift together flour, sugar, baking powder and salt into a bowl
  5. Add coconut cream and using an electric beater, beat until combined
  6. Add eggs one at a time beating to combine
  7. Beat in coconut oil and citrus juices
  8. Add citrus segments and beat on low just to combine
  9. Transfer batter to pan and bake rotating pan once until a toothpick comes out clean, about 45 minutes. (If you are using a flatter, larger pan like I did, it will take about 15 minutes less.)
  10. When cake is done, set on a wire rack to cool for about 20 minutes
  11. Transfer cake to a shallow dish
  12. Brush top and sides of cake with syrup below
  13. Add some sort of whipped cream and make your mouth happy. 🙂

Syrup

  1. Bring citrus juices and processed coconut sugar to a boil in a saucepan stirring until sugar is dissolved, boil for 30 seconds more

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