Recipes

Sweet Recipe

Pistachio & Avocado Oil Cake

The healthy cake alternative! Its lean, mean and very green thanks to delicious pistachio nuts and wonderfully healthy Grove Avocado Oil. This cake is moist and moorish and lovely served with fresh berries and a touch of cream.

Prep Time: 10 minutes

Cooking Time: 45 – 60 minutes

Ingredients

  • 80g melted butter
  • 120mls Grove Avocado Oil
  • 3 organic eggs
  • 200g caster sugar
  • 100g ground almonds
  • 200g ground pistachio nuts
  • 50g gluten free flour
  • 1 tsp baking powder
  • The juice and zest of one orange and one lemon

Method

Preheat the oven on bake at 160c or 320F and lightly grease and line a cake tin.

In a jug mix together the butter and avocado oil.

In a separate bowl mix whisk the eggs with the sugar until light and creamy and then combine the oil and egg mixture.

Add the dry ingredients, juices and zest and mix well.

Pour into the waiting cake tin and bake in the oven for 45-60 minutes until the cake is golden on top and when pressed gently, springs back.

Cool the cake in the tin for 10 minutes before turning out on to a wire rack and cooling further.

Serve with fresh berries and cream or store in an airtight container when completely cold for up to 3 days.

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