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Eleanor Ozich’s Nut flour cake for all seasons

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Ingredients

1/2 Cup Natural Yoghurt
3/4 Cup Light Muscovado Sugar 
1/2 Cup Olive Oil or Melted Coconut Oil
3 Free Range Eggs
2 tsp Vanilla Bean Paste
1 1/2 Cups Nut Flour
1/2 Cups Oat Flour
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Sea Salt
For Topping
Seasonal Fruit
3 Tbsp Oats or Chopped Nuts

Eleanor Ozich’s Nut flour cake for all seasons

  • Medium

Ingredients

  • For Topping

Directions

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Steps

1
Done

Preheat the oven to 180°C, and line the base and sides of a 22cm cake tin with baking paper.

2
Done

In a large bowl, whisk together the yoghurt, sugar, olive oil, eggs and vanilla, then gently fold in the dry ingredients until just combined. Pour the batter into the cake tin and smooth out evenly.

3
Done

Arrange your fruit on top, and then sprinkle over the oats or chopped nuts.

4
Done

Bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 15 minutes before carefully turning out onto a rack.

5
Done

Will keep in an airtight container for up to 4 days

The Cafe

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Gnocchi with Creamy Gorgonzola Sauce
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Gnocchi with Creamy Gorgonzola Sauce
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Roast Veg/Sausage Bake with Crispy Capers