Ingredients for approx. 24 pieces:
For the sponge mixture:
2 eggs (M)
80 g sugar
1 packet vanilla sugar
4 tbsp orange juice (preferably hot)
2 tsp grated organic orange zest
120 g flour
1 tsp baking powder
For soaking:
10 tbsp coconut syrup
10 tbsp orange liqueur
Also:
50 g orange jam
100 g grated coconut
Wooden skewers
Preparation:
1. Beat eggs with sugar, vanilla sugar and orange juice until thick and fluffy.
Stir in the orange zest. Mix and sieve the flour with the baking powder and fold in with a dough scraper.
2. Pour the batter into the cavities of a cake pop tin. Close the tin. Bake in the
preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 12-15 minutes. Allow to cool slightly and carefully remove from the moulds.
3. Heat the coconut syrup with the orange liqueur and brush all over the cakes.
brush all over. Leave to cool completely.
4. Heat the orange jam with 2 tsp water. Brush the cake pops with the orange jam and in the coconut flakes. Thread onto wooden skewers.
Preparation time approx. 45 minutes + cooling time
Per piece approx.
Calories: 95
joules: 396
Protein: 1,4 g
Fat: 3,2 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
