Please meet Juju @ Roijoyeux our next Guest here at TRH.
He adapted this wonderful cake and modified it to contain no butter, no flour and no refined sugar.
Ingredients: (26 cm diameter mold with an 8 cm hole)
135 grams (g) of olive oil
3 big eggs
120 g rapadura
125 g rice flour
60 g of buckwheat flour
65 g of grated coconut
95 g of coconut milk
100 g red berries
100 g diced mango
Preheat oven to 195 ° C.
Separate egg whites from yolks. Beat the egg whites until stiff. Put the egg whites on hold.
In a bowl whisk the olive oil and rapadura. ( Rapadura sugar is an unrefined cane sugar that preserves the natural caramel taste of the sugar)
Add yolks, rice flour, buckwheat, grated coconut and coconut milk.
Then fold the egg whites in gently with a spoon.
Pour this batter into the greased and floured mold.
Arrange the red berries and diced mango over the batter in a single layer (if there are too many, eat them).
Bake the cake for 30 minutes at 195 ° C.
Check regularly during baking, the tip of a knife should come out clean, otherwise turn down the heat at 180° C and leave in oven for another 10 minutes or longer if necessary.
Connect with Juju @: https://roijoyeux.wordpress.com/