Gluten Free Vanilla Coconut Sponge

17 May

Serves 8

Time 35 minutes plus cooling

4 free-range eggs

1 tbsp (20ml) vanilla extract

⅓ cup maple syrup, extra for garnish

½ cup extra virgin olive oil

½ cup (65g) arrowroot flour

2 tsp baking powder (gluten-free)

1 cup (125g) almond meal

1 cup (100g) desiccated coconut

Greek yoghurt, to serve

Heat oven to 180°C. Grease a 20-22 cm round spring form cake tin with olive or coconut oil and lightly powder with gluten-free flour.

Line the base with greaseproof paper. In a large mixing bowl whisk the eggs with vanilla, maple and extra virgin olive oil until creamy.

Add arrowroot flour, baking powder, almond meal and desiccated coconut and mix.

Pour into the cake tin and place in middle oven to bake for 25-30 minutes or until top springs back when gently touched.

Cool in tin for 20 minutes, then transfer to a wire rack to cool completely.

Serve with a drizzle of maple syrup and a dollop of greek yoghurt.

Jacqueline Alwill

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