Sweet Recipe

Blackberry, Thyme and Cream Cheese Avocado Oil Cake

Serves 12

Product Used

Extra Virgin Avocado Oil


  • 375g almond meal
  • 75g cornflour
  • 35g rice flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 200g coconut sugar
  • 2 eggs
  • 1/3 cup Grove Extra Virgin Avocado Oil
  • 1 1/2 cups milk
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 250g blackberries
  • 1 tbsp finely chopped thyme leaves
  • 100g cream cheese


  1. Preheat oven to 180°C. Grease a springform cake tin.
  2. In a large bowl, combine all dry ingredients. Cream coconut sugar and eggs until thickened and creamy. Add avocado oil and beat to combine. Add to the dry ingredients along with the milk, vanilla extract and lemon juice, and mix only to combine and no lumps remain.
  3. Pour into prepared tin. Sprinkle over berries, dollop over cream cheese and scatter over thyme. Bake for 1 hour, then reduce heat to 160°C and bake for 15-20 minutes, until browned on top and a skewer inserted comes out clean. Allow to cool for 10 minutes before gently turning out onto a cooling rack.
  4. Serve warm or at room temperature with a generous dollop of yoghurt.

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