GIOVANNA TORRICO shows us with Natural Cakes that healthy doesn’t need to mean cutting out sugar, nor does it need to be lackluster. We couldn’t resist this simple loaf cake to share.
The ground pistachios give this cake a lovely green shade and a wonderful moist texture, lifted by the sharp citrus sweetness of the lemon juice and zest.
INGREDIENTS
5 tablespoons (75ml) sunflower oil, plus extra for greasing
1 cup (160g) rice flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
7 tablespoons (150g) honey
Zest and juice of 2 lemons
5 tablespoons (75g) coconut yogurt
TOPPING
1 tablespoon honey
1 tablespoon chopped pistachios, to decorate.
METHOD
Preheat the oven to 350°F (170°C). Grease and line an 8 by 4-inch (800ml) loaf pan with parchment paper. Sift the flour, baking powder, and salt together. Whisk the egg whites to stiff peaks and set aside. In a separate bowl, whisk the egg yolks, honey, sunflower oil, and lemon juice and zest together until well combined. Add the yogurt and then the flour in 3 batches, stirring thoroughly. Gently fold in the whisked egg whites until just combined.
Spoon the batter into the pan and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Brush with honey and scatter with chopped pistachios.
Cake will keep for 2-4 days in the refrigerator, stored in an airtight container. Allow to come up to room temperature before serving.
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