Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
These small cakes are made with coconut flour, obtained from the pulp of fresh coconuts (not flaked). Coconut flour is a gluten-free product, rich in fiber and taste. It makes the cakes very soft and fragrant. With its freshness and fragrance it is an ode to summer, so I love to prepare these cakes in spring, when the warm weather starts to arrive." ~ Veronica Lavenia.
2 large eggs
Pinch of sea salt
75 g (3 oz) coconut sugar
100 ml (3 ½ oz) coconut milk
Extra virgin olive oil, to taste
200 g (7 oz) organic white
Kamut or Farro flour, sifted
100 g (3 1/2 oz) organic
Coconut flour, sifted
1 tsp organic baking powder
Pinch of ground cinnamon
50 g (2 oz) coconut flakes
Preheat oven to 180°C (350°F/gas 4).
Beat eggs with a pinch of salt. Add the coconut sugar, coconut milk, extra virgin olive oil and stir until mixture is frothy. Add the flours sifted with baking powder and cinnamon.
Pour the dough into individual portions in a muffin tray or individual tins, covered with parchment paper. Garnish with grated coconut and bake for 10-15 minutes.
Credits: Recipes and images from the Vegetarian Italian Kitchen by Veronica Lavenia, published by New Holland Publishers Australia, RRP $40.00.
Photo Credits: Recipes and images from the Vegetarian Italian Kitchen by Veronica Lavenia, published by New Holland Publishers Australia, RRP $40.00.