OLIVE OIL AND PEACH SQUARES WITH CINNAMON SUGAR DUSTING
OLIVE OIL AND PEACH SQUARES WITH CINNAMON SUGAR DUSTING
Recipe
MAKES 9 BIG SQUARES
INGREDIENTS
250g all-purpose white or spelt flour
180g coconut sugar
125g ground almonds
2 tsp baking powder
Pinch sea salt
1 tsp ground cinnamon
2⁄3 cup almond or oat milk
1 tsp vanilla extract
2⁄3 cup extra virgin olive oil
1⁄2 cup unsweetened coconut yoghurt
2 ripe peaches, de-stoned and cut into 9 segments each
TO DECORATE
3 tbsp coconut sugar
1 tsp cinnamon
INGREDIENTS
250g all-purpose white or spelt flour
180g coconut sugar
125g ground almonds
2 tsp baking powder
Pinch sea salt
1 tsp ground cinnamon
2⁄3 cup almond or oat milk
1 tsp vanilla extract
2⁄3 cup extra virgin olive oil
1⁄2 cup unsweetened coconut yoghurt
2 ripe peaches, de-stoned and cut into 9 segments each
TO DECORATE
3 tbsp coconut sugar
1 tsp cinnamon
- Preheat the oven to 170C on fan bake. Line a 25cm/10-inch square cake tin with baking paper.
- In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, baking powder, salt and cinnamon.
- Gradually add in the milk, vanilla and oil, taking care not to over mix.
- Finally, fold through the coconut yoghurt.
- Spoon the batter into the tin and spread out to the sides. Evenly place the peach segments into the batter and press them down lightly.
- Bake for approximately 30-40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 10 minutes before turning out on to a cooling rack.
- Mix together the coconut sugar and cinnamon and, using a small sieve, dust it over the top of the cake.
- Cut the cake into 9 squares, or however you like. Serve at room temperature.
- Refrigerate in an airtight container for up to three days.