Pistachio & Avocado Oil Cake
The healthy cake alternative! Its lean, mean and very green thanks to delicious pistachio nuts and wonderfully healthy Grove Avocado Oil. This cake is moist and moorish and lovely served with fresh berries and a touch of cream.
Click on the Link below to see just how easy this cake is to make.
80g melted butter
120mls Grove Avocado Oil
3 organic eggs
200g caster sugar
100g ground almonds
200g ground pistachio nuts
50g gluten free flour
1 tsp baking powder
The juice and zest of one orange and one lemon
Preheat the oven on bake at 160c or 320F and lightly grease and line a cake tin.
In a jug mix together the butter and avocado oil.
In a separate bowl mix whisk the eggs with the sugar until light and creamy and then combine the oil and egg mixture.
Add the dry ingredients, juices and zest and mix well.
Pour into the waiting cake tin and bake in the oven for 45-60 minutes until the cake is golden on top and when pressed gently, springs back.
Cool the cake in the tin for 10 minutes before turning out on to a wire rack and cooling further.
Serve with fresh berries and cream or store in an airtight container when completely cold for up to 3 days.