YOU (South Africa) - - YOU LIFESTYLE -

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.

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