Nutmeg & Olive Oil Cake

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. 

3 eggs, medium sized (or if vegan, 3 tablespoons psyllium husk powder)
½ cup/120mls extra virgin olive oil
½ cup/120mls plain natural yoghurt, or water or milk if low histamine 
1 medium unwaxed lemon*, finely grated rind/zest  and juice
⅓ cup/60g coconut sugar or brown sugar or honey (more if you like it sweeter)
2 heaped teaspoons ground nutmeg or freshly grated nutmeg
1 heaped cup/150g buckwheat flour or oat flour (or if you can tolerate gluten then use spelt or wholewheat flour)
1 heaped cup/150g ground nuts (nut flour), such as ground up raw almonds or ground up mixed nuts*
1 ½ teaspoons baking powder

*If you are following a low histamine way of eating then leave out the lemon zest & juice, sub in 30mls extra liquid. Plus use any low histamine nuts/seeds ground up (hemp, pumpkin, macadamia, pistachio). Swap yoghurt for water or milk. 

Preheat the oven to 180°C fan forced, 200˚C regular (if you are popping your oven on to make this cake, think what else you can bake at the same time to make it worthwhile)

Put all the ingredients in a bowl and mix until well combined.
Check the sweetness level. I tend to under sweeten my cakes, so if it’s not quite sweet enough for you then add a bit more honey or sugar.
Tip the mixture into a baking paper lined cake tin (roughly 21 cm diameter is best).
Bake for 30-40 minutes. Use a skewer to check whether the cake is done. Leave to cool in the tin.
Once cooled eat as is or add some cashew nut cream or natural unsweetened yoghurt* with some honey & cinnamon swirled through it.

I paired this cake with some fried apple pieces that I flavoured with a little cinnamon. 

This cake freezes well too.  

*Or if you are following a low histamine way of eating then use fresh whipped cream or make some hemp seed cream (using my recipe for cashew nut cream found here on YouTube, simply swap for hemp seeds).