Recipes

Have you ever considered using avocado oil in your baking?  Why not give this simple and delicous Blackeberry Cake a try, especially created for Grove by Michael Van de Elzen

Cooking time: 1 hour

Ingredients

1 cup Grove Extra Virgin Avocado Oil

2 cups plain flour, sifted

1 1/2 cups light brown sugar

1 tsp vanilla paste

3 eggs, beaten

1 tsp baking powder

1 tsp sea salt

1 cup milk

Grated zest of 1 lemon and 1 orange

1 cup frozen blackberries

6 strawberries, cut in half

1 plum, peach and nectarine de-stoned and cut into segments

3 tbsp pomegranate arils

Icing sugar for dusting

Method

Preheat oven to 170*c.  Lightly spray a 23cm cake tin, using a piece of grease-proof baking paper on the bottom

In a medium bowl combine the flour, brown sugar, baking powder and salt

In a separate bowl combine the Grove Extra Virgin Avocado Oil, milk, eggs, vanilla paste and lemon & orange zest

Gently combine the wet ingredients with the dry ingredients and finally fold through the blackberries and pour mix into the prepared cake tin

Bake for approx 1 hour or until a toothpick removes cleanly from the centre of the cake

Remove from cake tin and rest on a cake rack for 15 mins

To Serve

Place the cooled cake onto a cake stand and garnish with the remaining fruit and a dusting of icing sugar