>##FOOD BY HELEN WESTWATER OF LA OLA FRESCA
Inspired by the Easter holidays and the zippy zap of spring in the air, we were looking for something for our vegan / gluten-free customers. We came up with this gem of a recipe that ticks both boxes and is also super quick to make. Our lovely work experience boy from Newcastle nearly fell off his chair when we told him there were no eggs in it! And I promise, you’ll “no cannae believe it” either!
You will need a 1k/2lb bread or cake tin, lined.
Heat the oven to 180C/350F gas mark 3
For the cake
160g rice flour
50g ground almonds
1 tsp baking powder
1 tsp baking soda
40g dried coconut
Handful of pistachio nuts shelled and skinned
125g caster sugar
80g coconut oil at room temperature
240ml / 1 cup soya milk or other vegetable milk
Juice of 1 lime
Zest of 3 limes
For the Lime Syrup Topping
1 cup of caster sugar
Juice of 2 limes
1 cup icing sugar
Juice of lime to mix
Handful of pistachios for decoration
First mix the dry ingredients together well, (rice flour, ground almonds, baking powder, baking soda, dried coconut, pistachio nuts).
With a whisk, beat the coconut oil and the caster sugar. Add the lime zest, juice of lime and the plant milk. Mix in the dry ingredients gently so as not to lose the air from the cake and hence all its “non-eggy” fluffiness!
Place in your lined cake tin and bake in the oven for about 20 to 30 minutes until a fork comes out clean. While the cake is still warm, make small holes over the top and then pour over the lime and sugar mix. When the cake is cool, decorate with icing sugar and the pistachios.
LA OLA FRESCA
C/ Músico Magenti, 11
Tel: (0034) 610026305
See www.facebook.com/LAOLAFRESCA/ for opening and closing times