Method:
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Preheat oven 180C. Grease a 30cm x 20cm tray with oil then line with greaseproof paper and coat with more oil
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Slice 4 oranges as thinly as possible, saving the ends and any other pieces that don’t make the cut. Juice the ends and the scraps into a small bowl along with the caster sugar..
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Pour slurry onto the tray and arrange the orange slices on top, overlapping as you go. You could even cut some of them in half to make a clean border around the edge.
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Mix the flour, almond flour, cocoa powder, bicarb, baking powder and salt in a large bowl. Pour in the coconut milk, vinegar, sugar, oil and the juice and zest of the last orange. Mix well until smooth and pour gently into over the oranges.
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Transfer the cake to the oven and reduce the temperature to 180C / 350F
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Bake for 35-40 minutes until a skewer inserted comes out clean
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Leave to cool for 20 minutes then invert onto a large chopping board. Peel off the greaseproof paper and serve with warmed Coconut Collaborative Vanilla Custard.
