Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
Lately I have been posting a lot of “naughty” recipes: it has been a feast of dairy, egg, meat, fat and salt. I guess it’s time for something healthier so/ Today’s recipe is a gluten free, egg free, dairy free cake without saturated fat. A little baking wonder for you to enjoy without feeling guilty at all…
Ready in: 1hr
Ingredients for one medium/large cake
. Buckwheat (200g)
. Rice flour (100g)
. Almond flour (100g)
. Muscovado Sugar or Brown Sugar (120g)
. Extra Virgin Olive Oil (120g)
. Soya Milk (150g + 5 spoons)
. Flavouring (Lemon zest or Vanilla)
. Baking Powder (16g)
. Caster Sugar (to garnish)
. Fresh Red Fruits
. Golden Apple (1)
Preheat the oven to 175°C/350°F/Gas Mark 4.
Cut one golden apple in very thin slices. Golden apples are full of water and sugar: adding these slices to the mixture will soften and sweeten the cake, allowing us to use less refined sugar and therefore keeping it healthy without compromising on the taste.
In a blender mix 5 spoons of soya milk and the extra virgin olive oil. Pour the oil gently through the funnel of your blender to emulsify oil and milk to create a thick cream which you will be used instead of butter.
Beat the cream and the muscovado sugar together (or the brown sugar, if you’re using this instead). Add the soya milk, the flavouring if you’ve chosen any, then sift out the flours and the baking powder. Mix with a whisk and finally add the apple slices. The slices need to be very thin as they need to break and melt as the cake cooks. Pour the mixture in a cake mould and cook for 30 minutes in the oven.
Take out of the oven and once the cake has cooled down sprinkle with caster sugar and accompany with forest fruits and/or strawberries. Enjoy with a cup of black tea.