- pumpkin-orange confiture “Veres”- 4 tbsp.
- tangerines - 6-8 pcs.
- gluten-free flour blend - 250 g
- coconut milk or almond milk - 250 ml
- vegetable oil - 70 ml
- coconut sugar - 200 g
- coconut oil - 2 tbsp.
- apple vinegar - 1 tbsp.
- baking powder - 2 tbsp.
- vanilla extract - 1 tsp.
- salt - pinch
Grease the baking dish (20-23 cm diameter) with softened coconut oil. Sprinkle 2 tbsp. of sugar on the bottom of the dish. Peel tangerines and cut them into three pieces across. Lay them on the bottom of the baking dish.
Mix the flour with baking powder, salt and sugar for the dough. Mix milk, vegetable oil, vanilla extract and apple vinegar in the other bowl. Mix the dry and liquid mixtures with a whisk.
Place the dough on top of the lay with tangerines. Bake the cake in an oven heated to 180 °C for 30-35 minutes.
Cool the cake for 15 minutes, gently turn it over into a dish. Lay pumpkin-orange confiture on the top of cake and cut into portions.