KALE AND COCONUT GATEAU

MAKES ONE 20CM/8IN CAKE

Serves 8–10

1tbsp coconut oil, warmed, plus extra

100g coconut flour, plus extra

30g shredded kale

125g gluten-free plain flour mix

1½tsp baking powder

½tsp guar gum

½tsp pink or sea salt

225g unsalted butter, room temp

300g coconut sugar

5 eggs, at room temperature

250ml coconut milk

1½tsp organic coconut extract

400ml can of coconut cream, chilled

2tbsp raw agave syrup

30g desiccated raw coconut

1. Preheat the oven to 170c/325f/Gas 3. Grease two 20cm/8in round cake tins with coconut oil, and dust them with the extra coconut flour.

2. Put the shredded kale into a small bowl, then coat hands with the warmed coconut oil. Squish the kale so that the juices come out of the leaves.

Keep doing this for about 3–4 minutes, until the kale has reduced to about half its volume. Set aside about a quarter to use as the decorative topping, and keep the rest to hand.

3. Sift the flours and baking powder into a large bowl with the guar gum and salt. In a separate bowl, cream the butter with the coconut sugar with mixer on medium speed. Add the eggs one at a time, each with a tablespoon of flour mix.

4. Add the coconut milk and 1 tsp of the extract, whisk until smooth. Add the remaining flour mix and whisk until it is all incorporated.

5. Gently fold in the kale. Divide batter equally between the two tins, and bake for about an hour, until golden brown. Allow to cool for 10 mins before turning out onto a wire rack.

6. Open the chilled coconut cream and drain away any excess liquid, leaving the

semi-solid cream. Using an electric whisk, whip this with ½ tsp coconut extract and the agave until light and fluffy.

7. Place one cake on a platter, then spread half of the coconut cream filling over evenly. Sandwich the second cake on top, and spread with the rest of the cream.

8. Bake the remaining kale for a few minutes at 170c/325f/Gas 3 till just crisp. Cool for 5 minutes then sprinkle the roasted kale and shredded coconut over the cake. Serve immediately.

SARAH’S VERDICT

THE trendiest vegetable around, it was only a matter of time before kale found its way into a cake.

But even Ysanne admits it’s ‘tricky’ to bake with, as it tends to be stringy and dry. Her secret is to ‘massage’ the veg — which is

high in iron and good for digestion — with coconut oil before adding it to the cake batter. ‘This gives it the most indulgent texture I could muster,’ she explains.

From a distance, the finished golden sponge with coconut-flavoured buttercream looks appealing, but on closer inspection there are chunks of green poking through. The kale on top looks as though someone’s spilled their salad.

However, it tastes far better than it looks. The coconut goes really nicely with the woody, nutty-tasting kale, sweetening it just the right amount to make it palatable.

The sponge is light and fluffy, the buttercream smooth, and the crispy kale topping is mouth-wateringly moreish. I’m already tucking into my second slice.