Autumn has arrived with enthusiasm here, turning the leaves the most beautiful colours. It is great weather for a cup of tea and piece of cake. On a recent day off I decided to create a more wholesome version of the delicious cake I made a few weeks ago, with a few flavours bumped up. I was very pleased to find the result – which is free of refined sugar, gluten and uses coconut oil instead of butter – to be just as good, dare I say better, than the original.
Part of that (entirely personal) opinion is due to the fact that I don’t feel guilty about eating it, a definite bonus in my books. Another part is due to the increased quantities of cardamom and lime, and use of honey, making it tasty as hell!
Things that go in:
200 grams almond meal
150 grams liquid honey
3 teaspoon baking powder
140 grams ground pistachio nuts
150g coconut oil
1 teaspoon ground cardamom
3 large free-range eggs
125g plain yoghurt
Things that go on:
Zest of 1 lime
Juice of 2 ½ limes – around 5 tablespoons
100 grams liquid honey
40 grams chopped pistachios to decorate
Things that you do:
Preheat the oven to 160 degrees Celsius, grease and line a 26cm loaf tin or 23cm round cake tin.
Use a cake mixer or egg beater on a medium speed to mix the first 7 ingredients together for about 60 seconds. Add the yoghurt and mix for another 30 seconds.
Pour mixture into the prepped tin and place in the oven for 60 – 70 minutes. If the cake begins to brown too much, cover it with foil.
Place the lime juice, water and honey in a small saucepan on a medium heat and bring to the boil. Stir now and then and after about 4 minutes, add the lime zest and continue cooking for another 2 minutes. Take off the heat.
Check if the cake is cooked by inserting a skewer, if it comes out clean the cake should be cooked. Cool the cake in the tin for a few minutes before stabbing several (15 -20) holes in the cake to help the syrup soak right through. Pour the syrup evenly over the cake and scatter with the remaining pistachios. Once the cake has cooled, remove from the tin and enjoy.
- You can also turn the cake out before covering with the syrup, this a less messy option but I think the syrup soaks in better when the cake is still in the tin.
I love this cake with some vegan coconut yoghurt and raspberry chia jam or fresh raspberries. But it is also lovely as is, with a big cup of tea (I think Pukka’s Revitalise blend is a great match).