It’s late February and we’ve finally started to see some Autumn weather peek through, between the seemingly endless 40° Celsius days and 35°C nights. This week alone saw two days of above 42°C, backed up by two days of humid downpours and some pretty (dare I say, welcome) flash flooding! Ah February, how I love thee.
The relief that came with the rain was two-fold for me. First, our aircondition-less home had a chance to cool down after so many consecutive days of heat. Second, the cooler, wet weather always makes me feel like baking. I mean really, is there anything better than sipping a cup of hot tea, nibbling on freshly baked cake all the while enjoying nature’s symphony of rain pattering on the roof and wind whistling through the trees? Really!
I must admit, I love February for other reasons. It may just happen to be the month of which I was born, which basically means the entire month is all about me, Yes? OK well maybe not the whole month since I have that damn fake “holiday”, Valentine’s Day, to contend with. But I’m not one to be outdone by fake holidays, or for letting birthday’s slip by unnoticed. So, there will be celebrations, and there will certainly be cake. There’s always cake.
This sort of cake may not be for everyone, however it is right up my alley, being wholegrain, gluten/egg/dairy/refined sugar free, dense and quite rich. Completely the opposite to any traditional cake you would generally see presented at a birthday party. But that’s cool, I like different.
Pistachio, coconut and lime cake
- 2 tablespoons linseeds – whole
- 6 tablespoons warm water
- 375g (2.5 cups) gluten free whole flour mix*
- 120g (3/4 cup) desiccated coconut (+ extra for serving)
- 30g pistachios (finely ground)
- 2 teaspoons baking powder
- 200g soft virgin coconut oil (or dairy free butter)
- 100g panela/muscavado/other unrefined sugar
- 100g raw honey
- zest and juice from 3 limes
- 250g coconut yoghurt**
- l Juice of 1 lime
- 1/4 cup water
- 1 tablespoon raw honey
|Start by grinding the linseeds (flaxseeds) in a coffee grinder or high speed blender into a fine meal. Then add the warm water and stir until the mixture is thick and gloopy. Set aside.|
|Add all of the dry ingredients, except the sugar, together in a bowl and whisk to combine.|
|If your sugar is particularly clumpy, blitz it in a food processor or coffee grinder first. This helps it “cream” better. Using a free-standing or hand-held electric mixer, cream the coconut oil, sugar and first 100 grams of honey together until smooth and creamy. With the mixer still going add the linseed mix one tablespoon at a time. Then alternate between adding the coconut yoghurt and lime juice from 3 limes until the all the ingredients are well combined and the batter is smooth. Fold in the lime zest.|
|Preheat oven to 180°C and lightly grease a small spring form round cake tin.|
|Pour batter into cake tin and smooth the top over with a spatula. Bake for 40 -45 minutes until golden on top and a skewer comes out clean.|
|While the cake is cooling, heat a skillet over medium heat and add the lime, water and final tablespoon of honey. Stir until the honey is liquefied. Remove from heat before the liquid begins to boil/bubble.|
|Pour the lime/honey syrup over the cooled cake and sprinkle with extra coconut before serving.|
*I made my own GF flour mix based on this formula.