This is a favourite recipe from Isabella our in-house super foods expert.
Dietary fibre is vital for good health, with high-fibre diets reducing the risk of several chronic diseases and a host of other health benefits, via its effects on bowel function, gut microbiota, cholesterol and glycaemic levels.
This delicious matcha, chia seed and almond flour cake is rich in prebiotic fibers, a special type of fiber that support digestive health and promote the increase of friendly bacteria in the gut. Not only this cake is a super treat but is also a nutrition powerhouse loaded with the goodness of almond flour, matcha, chia seeds, poppy seeds, olive oil and is low in sugar and gluten free!
• ½ cup Extra Virgin Olive Oil, plus more for the pan
• ½ cup oat milk
• 2 tablespoons poppy seeds
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1¼ cup (160g) superfine almond flour
• ½ cup (80g) ground oats
• 3/4 cup (160g) granulated sugar
• 1½ tablespoons good quality matcha (I use Clearspring)
• 1½ teaspoons baking powder
• ½ teaspoon salt
FOR THE TOPPING
• 1 cup fresh or frozen fruit ( I used 1/2 strawberries. 1/2 blueberries)
• 3 tbsp orange juice ( I used 1/2 fresh orange)
• 4 tbsp Greek-style unsweetened yoghurt
• 2 tsp chia seeds (add after removing from heat, save some for decoration)
• 1/4 tsp fresh or ground ginger
• 1/4 tsp raw sugar
• Handful of crushed pistachios (for decoration)
• Handful of edible rose petals ( for decoration)
In a measuring cup, whisk together olive oil, milk, and poppy seeds and let sit for 5 minutes while you prepare the baking tin.
Preheat the oven to 175°C. Lightly grease an 20cm cake pan with olive oil and line the bottom with a round of parchment paper.
Whisk the eggs and vanilla extract into the liquid ingredients.
In a large bowl, whisk together the dry ingredients: the almond flour, ground almonds, sugar, matcha, baking powder, and salt. Pour the liquid ingredients into the dry ingredients and mix well until just combined. Pour the batter into the pan and use a spatula to smooth the top.
Bake for 45-55 minutes, you can check by poking the center of the cake with a toothpick to see if it comes out clean or with just a few crumbs. Let cool in the pan for 10 minutes, then invert the cake onto a wire baking rack then flip right side up to cool.
Meanwhile, Prepare the topping. Place the fruit and juice in a small pan and bring to medium heat. Once bubbling, reduce the heat slightly and mash together with a wooden spoon. Continue cooking for 5 minutes and occasionally mashing fruit, adding optional-add ins at this point. Remove from the heat and transfer to a medium sized bowl, whisk together with the yoghurt
Use a fine mesh sieve to dust the cake with powdered sugar. Spread the berry cream over the cake. Top it with sprinkled pistachios, edible rose petals and extra chia.
Serve slices warm or at room temperature with a drizzle of olive oil (optional). The cake can sit out in an airtight container for 3-5 days or freezer for up to a month. Enjoy!