Two and a half years ago in June, I had my first surf camp experience in Sagres, Portugal, a petite surf town that comes to life in the summer months.
Photograph courtesy of Savannah Wishart
I spent the week learning how to surf from incredible instructors at beaches I never would have found on my own. This was the first travel experience I’ve had where food was provided, and a few days in, the dessert was a Portuguese Orange Carrot Cake—perfectly matching my normally Paleo diet. I couldn’t get enough of it, and made a journey to the camp’s kitchen to see if the chef would be so kind as to share the magic with me.
Offir was humble and laughed when I introduced myself as “the gluten-free and lactose-free girl.” When I asked if I could share the recipe with the world, he shrugged his shoulders. He told me that he believed recipes aren’t something to be owned and hoarded, but to be shared openly—a sentiment that felt like a refreshing perspective from parts of Europe that aren’t yet so saturated in capitalism.
I spent four months learning to surf between Sagres, Carrapateira, Costa da Caparica, and Ericeira— eventually leaving the country with still-mediocre surf skills and a delicious recipe to take me back to a summer spent following what feels good.
Portuguese Orange Carrot Cake
Photograph courtesy of Savannah Wishart
Ingredients
- 3 oranges (zest + juice)
- 3 eggs
- 1/4 cup coconut oil
- 200 grams coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 4 carrots, grated
- 250-350 grams gluten-free flour (or 75-100 grams
- tapioca + 200 grams almond flour)
- Sunflower seeds, to taste
Instructions
- Preheat oven to 320°F. Line a 9×13 baking dish with parchment paper.
- Combine all liquid ingredients until mixed well.
- Whisk flour into the liquid base, and fold in grated carrots.
- Pour into baking dish. Top with sunflower seeds. Bake for 35 minutes, then increase the oven to 360°F and cook for an additional 5-10 minutes for a crusty top layer. (Keep an eye on it!)
- Serve and devour!
