This cake is easy to make & tastes gorgeous - nutmeg with a hint of lemon.
I use extra virgin olive oil (EVOO) in this cake because it has anti-inflammatory benefits and is so good for overall health. Plus unlike other vegetable oils, EVOO can withstand cooking temperatures to 210˚C without becoming harmful.
If you don’t have any EVOO then you could also use melted butter; it’s not as healthy, but also tastes good.
Have a look on my YouTube channel of my video making this cake here.
Once the cake’s cooked & cooled I like to top it with luscious creaminess like cashew nut cream or natural greek style yoghurt. For the cashew nut cream recipe have a look at my recipe here.
I have popped low histamine swaps into this recipe if you are following a low histamine way of eating.
I use extra virgin olive oil (EVOO) in this cake because it has anti-inflammatory benefits and is so good for overall health. Plus unlike other vegetable oils, EVOO can withstand cooking temperatures to 210˚C without becoming harmful.
If you don’t have any EVOO then you could also use melted butter; it’s not as healthy, but also tastes good.
Have a look on my YouTube channel of my video making this cake here.
Once the cake’s cooked & cooled I like to top it with luscious creaminess like cashew nut cream or natural greek style yoghurt. For the cashew nut cream recipe have a look at my recipe here.
I have popped low histamine swaps into this recipe if you are following a low histamine way of eating.