L emon-Olive Cake with Blackberry, Pistachios and Cardamom-Coconut Cream

Lemon-Olive cake with Blackberry, Pistachios and Cardamom-Coconut Cream

Makes 8-10 servings 2 Squeeze the juice from the lemon.

INGREDIENTS

Almond flour 2 cups Wheat flour 135g Baking soda (mixed with lemon juice) 1 tsp Cinnamon powder 1 tsp Vanilla 1 tsp Lemon zest 2 tsp Chia seeds 1 1/2 tsp grained flax seeds 4 tbsp Agave syrup 1/2 cup Grape juice 3 tbsp 9 Add the cream to the top of the cooled cake and put in the refrigerator to cool again. Enjoy your tea!

Lemon 1 Olive oil 1/3 cup Fresh berries (b lackberries, raspberries, blueberries) 1 ha ndful C hopped pistachios 1/2 c up

Lemon syrup (see glaze recipe on page 65)

FOR CREAM

Coconut milk 1 can

Cardamom 1/4 tsp Vanilla 1 tsp

Agave syrup 3 tsp

IMPORTANT! Leave a jar of coconut milk upside down in the fridge overnight (for approximately 8 1 Preheat the oven to 180°C.

3 In a small bowl, mix together the almond and wheat flour. Add baking soda, cinnamon and chia seeds.

4 Using a hand mixer, mix together the agave syrup, milled flaxseeds, grape juice and 1/4 cup chopped pistachios for about 5 minutes. Keep stirring the mixture and add the vanilla pod, lemon zest, lemon juice, and olive oil. Continue mixing for about 2-3 more minutes.

5 Pour the flour mixture into the liquid mixture. Stir until you get a smooth dough.

6 Oil the cake mold and add the dough. Decorate half the cake with berries (leave 2-3 berries for later) and bake in the oven for 45-55 minutes.

7 Pour the lemon syrup and remaining pistachios on top of the baked cake and leave to cool.

8 Prepare the cream. Open the jar of coconut milk and separate the cream from the water. Using a hand mixer, mix together the cream, cardamom seeds, vanilla, agave syrup and a couple of berries. Whisk on high speed for about 2-3 minutes.

hours) to cool.

Juicy Freshness?

JUICES AND FRESH FRUIT AND VEGETABLE DISHES ARE VITAMIN “BOMBS” IN YOUR DAILY DIET