1 cup sprouted spelt flour
1/2 cup sprouted rice flour
1 cup coconut sugar
2 tsp baking powder
1 tsp salt
6 large egg yolks
6 large egg whites
1/2 tsp of cream of tartar
1/2 sunflower oil (or ghee)
2 organic oranges
3 tsp lemon juice
1/2 maple syrup
1 tsp orange blossom water
1 cup shredded coconut
1 orange for zest

1. Preheat oven to 325.
2. Mix sugar, spelt and rice flour, and baking powder in a large bowl. Add egg yolks, oil, zest of 1 orange, and 1/2 cup of water and whisk together until blended. Set batter aside.
3. Combine egg whites and cream of tartar in a stand mixer bowl. Beat whites until they are creamy white, then add 1/2 cup of coconut sugar and continue to beat for another minute.
4. Combine egg white mixture with batter. Gently blend the two by folding the whites over the batter, so as not to deflated the whites.
5. Place finished batter into ungreased and lightly spread 9 in cake pan. Bake at 325 for 20-25 minutes.
6. While your cake is in the oven combine the orange juice (2 oranges), lemon juice, maple syrup, and orange blossom water. When the cake is done, let cool for 10 minutes then poke holes in the top and pour mixture over cake, let sit for another 5 minutes.
7. Once mixture is completely absorbed remove cake from pan and sprinkle with shredded coconut and orange zest (or in my case orange peels).

This cake serves perfectly with fresh whipped cream or almond milk ice cream (recipe coming soon).