ONE-BOWL OLIVE-OIL CAKE

Woman’s Day (Australia) - - Kitchen Hq -

Masterchef 2016 win­ner Elena Jo Dug­gan shares her de­li­cious sugar and gluten-free recipe

Pre­heat your oven to 160°C, fan forced. Grease and line a 22cm cake tin. In a bowl, stir 200g ex­tra-vir­gin olive oil, 4 eggs, 200g al­mond meal, 100g ste­via and 1 tsp vanilla paste un­til thor­oughly com­bined. Pour bat­ter into pre­pared cake tin. Sprin­kle 25g diced rose­mary leaves evenly over cake, fol­lowed by 50g pine nuts. Bake 40 mins un­til pine nuts are golden and cake bounces back when touched. Cool. In a bowl, mix 1 tsp lemon zest, 25g lemon juice, 200g ricotta and 25g ste­via and serve with cake. Top with de­hy­drated lemon (see tip).

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