Rasp­berry and co­conut cho­co­late torte

Isis Town and Country - - Life -

Serves 8 In­gre­di­ents 1 cup frozen or fresh rasp­ber­ries, or fruit of your choice, 1/4 cup honey, 1/4 cup ex­tra vir­gin co­conut oil, or un­salted but­ter, 5 free range eggs, 1/2 cup co­conut flour, 1/2 cup co­coa pow­der, 1/2 tsp bak­ing soda Method Pre­heat the oven to 150C and grease or line a cake tin with bak­ing pa­per. In a small saucepan on low heat, melt to­gether the ex­tra vir­gin co­conut oil and honey. Set aside to cool. Add the rasp­ber­ries to a food pro­ces­sor. Blend un­til smooth. Add the re­main­ing in­gre­di­ents, in­clud­ing the co­conut oil and honey. Blend un­til smooth. Pour the bat­ter into the pre­pared cake tin, then bake in the oven for 25–30 min­utes, or un­til a skewer comes out clean once in­serted. Leave to cool, be­fore in­vert­ing on to a plate. Lovely served with fresh cream, ice cream or nat­u­ral yogurt.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.