Life keeps getting in the way of regular blogging at the moment but I'll just snatch a few snippets of time as and when I can...like now.....so without further ado...that cake!
3 free range eggs
1/2 cup honey or maple syrup
3/4 cup coconut oil, olive oil or butter
2 cups ground almonds
3/4 cup shredded coconut
150g grated carrots (1 cup tightly packed)
grated zest of one lemon
2 Tbsp chia seeds
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda
Preheat the oven to 180 degrees Celsius and grease/line a 20 cm tin. Add all ingredients into a large mixing bowl. Using a wooden spoon, mix until well combined. Bake in the oven for 40-50 minutes or until a skewer comes out clean when inserted.
Optional mascarpone cream icing:
1 cup mascarpone cheese
grated zest of 1 lemon
2 tsp honey
2 Tbsp pumpkin seeds
Put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well combined. Gently spoon the mascarpone cream on the top of the cooled cake and spread out evenly with a knife. Sprinkle with seeds to decorate.
For more gluten-free, healthy and tasty recipes, visit my Cooking page.