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Posted by Eleanor Ozich on

Light, with a soft, sweet crumb, this nut our cake is a brilliantly basic recipe, which can be topped with all kinds of seasonal fruit. It’s simple in appearance, yet I still nd it super gorgeous to look at. And, yes, billowy whipped cream would be a lovely accompaniment.

1/2 cup natural or coconut yoghurt
3/4 cup light muscovado sugar
1/2 cup olive oil or melted coconut oil
3 free-range eggs
2 teaspoons vanilla bean paste
1 1/2 cups nut flour*
1/2 cup oat flour, or buckwheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon sea salt
For the topping:
Seasonal fruit, sliced and cored
3 tablespoons oats or chopped nuts


Preheat the oven to 180°C, and line the base and sides of a 22cm cake tin with baking paper.

In a large bowl, whisk together the yoghurt, sugar, olive oil, eggs and vanilla, then gently fold in the dry ingredients until just combined.

Pour the batter into the cake tin and smooth out evenly. Arrange your fruit on top, and then sprinkle over the oats or chopped nuts.

Bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 15 minutes before carefully turning out onto a rack.

Will keep in an airtight container for up to 4 days.

Serves 8.

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