Toma's Olive Oil Cake

Toma's Olive Oil Cake

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 10

Ingredients


1 medium Orange (zest and segments - FOR CITRUS RELISH)
1 grapefruit Grapefruit (pink or red) (segments from - FOR CITRUS RELISH)
1 whole lime(s) Lime peel (zest) (FOR CITRUS RELISH)
1/4 cup Coconut sugar (FOR CITRUS RELISH)
1 cup Almonds, toasted (Marcona)
3/4 cup Coconut sugar (plus a bit more for dusting muffin tins)
1 cup Whole wheat pastry flour
1/2 cup Spelt flour
1 1/2 tsp Baking powder
1/2 tsp Salt
1 whole orange(s) Orange peel (zest)
1 whole lemon(s) Lemon peel (zest)
3 tbsp Flaxseed meal (ground) (for flax egg)
9 tbsp Water (for flax egg)
1/4 cup Almond milk, unsweetened
1 tsp Apple cider vinegar
3/4 cup Extra virgin olive oil
10 tbsp Yoso Unsweetened Almond and Cashew Yogurt (to serve with each cake)

Instructions


FOR CITRUS RELISH: In a bowl, gently stir together the orange and grapefruit segments with the orange and lime zest, along with the sugar. If desired, add a little orange juice to thin for more liquid.

FOR CAKES:

1. Heat the oven to 350 degrees. Place the almonds in a food processor and pulse to a medium or fine grind.

2. Prepare the muffin tins: Spray each muffin tin with vegetable spray and dust with a coating of sugar. Sprinkle about 2 teaspoons of ground almonds on the bottom of each tin. Set aside.

3. Prepare the flax egg by mixing the flaxseed meal with water and let sit for a few minutes - it should soon replicate the consistency of whisked eggs. In a medium bowl, whisk together the remaining ground almonds along with the flour, baking powder and salt.

4. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat together the orange and lemon zest with the sugar and flex “eggs” until light, fluffy and doubled in volume, 3 to 5 minutes. Slowly beat in the milk, apple cider vinegar and olive oil until incorporated.

5. Gently fold in the flour mixture just until combined. Divide the mixture evenly among the muffin tins, filling each 2/3 to 3/4 full.

6. Bake in the center of the oven until the top is set and the crown is very lightly browned, 15 to 20 minutes. Remove and cool the racks on a tray.

7. While the cakes are still warm, pop them out of the trays and serve, garnished with the citrus relish and yogurt.

Nutrition Facts

Per Portion

Calories 433
Calories from fat 231
Calories from saturated fat 27.0
Total Fat 25.7 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 17.1 g
Cholesterol 0
Sodium 212 mg
Potassium 243 mg
Total Carbohydrate 44 g
Dietary Fiber 6.3 g
Sugars 22.4 g
Protein 6.2 g

Dietary servings

Per Portion


Fruit 0.4
Grain 0.9
Meat Alternative 0.5

Energy sources


Pygal41%464.1320677800287170.062925771922353%301.6526174146051234.518984577260656%364.37539152200105108.6522489585904541%53%6%CarbohydratesFatProtein
Recipe from:
Dessert
Snack