Moringa Pistachio Olive Oil Cake
Ingredients3 tbsp. Sun Potion Moringa Powder 2 tbsp. Sun Potion Ashitaba Powder 1/2 cup of polenta 1/2 cup of gluten free all purpose flour / almond flour 1 tsp. baking powder 2 cups of shelled pistachios 1/2 cup of olive oil 1/2 cup of butter (melted) 3 eggs 1 cup of coconut sugar / caster sugar Juice and zest of 1 lemon Juice of 1 large orange |
MethodPreheat oven to 325º Fahrenheit and grease the pan Blend pistachios into a powder Melt butter on low in a pan and add the olive oil Whisk eggs and sugar until light and fluffy Slowly add butter and oil to the whisked eggs in increments and whisk until a thick emulsion Sift the flour, then whisk the dry ingredients (polenta, flour, baking powder, pistachios, Moringa and Ashitaba) into the egg mix Add the zest and juice Add to the prepared tin and bake for 50 mins, then let cool Top with crushed pistachio nuts and bee pollen |
Images by Lucette Romy
Frequently Asked Questions
What does Moringa taste like in a cake?
Grassy and mild — it colours the crumb a soft green and sits well behind citrus and pistachio rather than dominating.
Is this cake gluten free?
Yes, when made with gluten-free all-purpose or almond flour. The polenta gives it a lovely open, slightly crumbly texture either way.
Can I make it dairy free?
Swap the butter for additional olive oil or a plant butter. The cake is already olive-oil-forward, so it takes the substitution well.
What is Ashitaba?
Ashitaba is a Japanese green leaf powder, traditionally valued as a daily nourishing herb and a natural source of B vitamins.
If you enjoyed this piece by Lucette, click here to discover her Burdock Root Elixir, and here to discover her Prash Pancakes!
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
