Rustic Winter Cake
Ingredients
Frosting
- 2 tablespoons coconut oil
- 1 cup powdered sugar
- ½ teaspoon lemon extract
CAKE
- 1½ cups dry fruit, chopped (pictured version uses apricots, figs, and dates)
- ¼ cup Triple Sec (or preferred orange-flavored liqueur)
- Zest of 2 oranges
- Juice of 1 lemon
- ¼ cup coconut oil
- 1 cup coconut milk
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1¼ cup almond meal
- 1¼ cup rice flour
- 1½ teaspoons ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of sea salt
- ¾ cup pecans, finely chopped
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Small orange wedges, kumquats, or other sliced fruit (for garnish)
Instructions
- In a mixing bowl, pour Triple Sec over dried fruit and pecans until just covered. Set aside and let sit for 1 hour. Preheat oven to 350°. Liquify coconut oil in a small sauce pan over low heat, then allow to cool. Set aside 2 tablespoons of coconut oil for frosting, then whisk together remaining coconut oil with lemon juice, coconut milk, lemon extract, vanilla extract, and orange zest. (You may want to set aside a small amount of the orange zest to use as a garnish.) In a mixing bowl, combine dry ingredients (almond meal and rice flour, ginger, cinnamon, cloves, nutmeg, baking powder, and baking soda). Add wet ingredient mixture. Fold in soaked fruits and nuts.
Notes
Lightly grease an 8-inch round cake dish and place the batter into it. Bake for 45 minutes at 350°, then let cool for 15 minutes. While cooling, whisk together frosting ingredients. Once cake is cooled, place it on a serving plate and form up edges (if necessary). Drizzle frosting and arrange orange and/or kumquat wedges, extra dry fruit, and orange zest as garnish. Ready to serve!
