David Gillick

INGREDIENTS

  • 100g stoneground unbleached plain flour
  • 100g coconut flour or buckwheat
  • 60g ground chia seeds
  • 120g ground almonds
  • 2 1⁄2 tsp baking powder
  • 4 large free-range eggs
  •  200g caster sugar
  • 200ml light olive oil
  • 1 tsp vanilla extract
  • 260ml Avonmore buttermilk

Method

This is a great recipe that can be used to make sponges, cupcakes and blondie bars. You could also use it to a fruit and nut loaf cake by mixing in 2 tablespoons of sweet trail mix (see p. xx) and baking in a loaf tin.

Preheat the oven to 180°C. Grease and line a 23cm springform pan, 20cm square pan or a cupcake tin.

Mix the dry ingredients together in a bowl.

In another bowl, whisk the eggs, add the sugar and mix until well combined. Add the olive oil and whisk until the mix has thickened slightly. Finally stir in the vanilla and milk.

Add the dry ingredients to the bowl and mix until a smooth batter is formed. Pour the batter into the prepared tin/ cupcake tray, and bake for 30–45 minutes, or 15 minutes for the cupcakes.

You will know the cake is done when it has begun to pull away from the sides of the pan and springs back lightly when touched. Allow the cake to cool for ten minutes in the pan, then gently remove it and allow it cool completely on a rack.