This cake is guilt-free and gluten-free. It’s delicious as a dessert served with Greek Yoghurt (the closest to the authentic Greek yoghurt here in Australia, in my opinion, is Evia) or Coconut Yoghurt and berries. It’s made so much more healthy with the addition of Olea of Monemvasia Extra Virgin Olive Oil which is packed full of phenolic compounds and is fruity and delicious.
2 cups of gluten-free flour
1 cup of almond meal
2 teaspoons of gluten free baking powder
½ tsp Himalayan salt
1¼ cups of honey
1 cup of Olea of Monemvasia Extra Virgin Olive Oil
1 cup of freshly squeezed orange juice
Rind of 2 oranges
Preheat oven to 160 degrees and prepare a 22cm springform cake tin by greasing with olive oil and lining the bottom with baking powder.
Beat eggs and honey together until they are aerated. Whisk in the olive oil, orange juice and rind.
Mix the dry ingredients together in another bowl, then fold into the olive oil mixture until just combined.
Bake for approximately 1 hour.
Once cooked, remove from the oven, cool and dust with icing sugar.