COCONUT CAKE WITH DATES
This moist cake is wheat-free and has a lovely citrus flavour. Extra-virgin olive oil is rich in antioxidants and ideal for use in pesto and dressings that aren’t heated. However, when it’s part of cake batter it doesn’t lose its properties during cooking. MAKES 1 LARGE CAKE PREPARATION: 20 MIN BAKING: 1 HOUR grated zest and juice of 2 lemons grated zest and juice of 3 oranges 180ml (¾c) extra-virgin olive oil 45ml (3T) each stevia and xylitol (or other sweeteners) 3 jumbo eggs 250g ground almonds or polenta 150g desiccated coconut 7,5ml (1½t) baking powder 180g finely chopped dates almond flakes TOPPING toasted almond flakes and desiccated coconut flakes Preheat the oven to 180°C. Grease a 22cm silicone ring mould well with nonstick spray. 1 Whisk the citrus juice and zest, oil, sweetener and eggs until well combined. 2 Mix the dry ingredients and the dates. Add the egg mixture and mix well. 3 Pour into the prepared ring mould and leave to thicken for 10 minutes. Sprinkle almond flakes over. 4 Bake for about 60 minutes or until a skewer inserted in the middle comes out clean. Unmould and leave to cool. Sprinkle toasted almond and coconut flakes over and serve. The batter might initially seem thin but will thicken while standing.