Weekend recipe: lemon-olive cake with berries, pistachios and coconut-cardamon cream

Ingredients for 8-10 serves:
2 cups of almond flour
135 g wheat flour
1 teaspoon of baking soda (mixed with lemon juice)
1 teaspoon of cinnamon powder
1 teaspoon vanilla pod
2 teaspoon of lemon zest
1.5 teaspoons of chia seeds
4 tablespoons of grained flax seeds
½ cup of agave syrup
3 tablespoon of grape juice
1 lemon
1/3 cup of olive oil
1 handful of fresh berries (blackberries, raspberries, blueberries)
1/2 cup of chopped pistachios

For lemon glaze:
2 tablespoons of agave syrup
1/4 cup of lemon juice
1 handful of any berries

For cream:
1 can coconut milk
1/8 teaspoon of grained cardamom
1 teaspoon of vanilla pod
3 teaspoons of agave syrup

Important! Leave a jar of coconut milk upside down in the fridge overnight (for approximately 8 hours) to cool.

Preheat the oven to 180°C. Squeeze the juice from the lemon.
In a small bowl, mix together the almond and wheat flour. Add baking soda, cinnamon and chia seeds.
Using a hand mixer, mix together the agave syrup, milled flaxseeds, grape juice and ¼ cup chopped pistachios for about 5 minutes. Keep stirring the mixture and add vanilla pod, lemon zest, lemon juice and olive oil. Continue mixing for about 2-3 more minutes. Pour the flour mixture into the liquid mixture. Stir until you get a smooth dough. Oil the cake mold and add the dough. Decorate half the cake with berries (leave 2-3 berries for later) and bake in the oven for 45-55 minutes.

In a small saucepan, heat 2 tablespoons of agave syrup with some lemon juice. Bring it to a boil, reduce the heat and leave on the hob for a few more minutes, stirring constantly. Then remove the saucepan from heat; the icing is ready.
Pour the lemon syrup and remaining pistachios on top of the baked cake and leave to cool.

Prepare the cream. Open the jar of coconut milk and separate the cream from the water. Using a hand mixer, mix together the cream, cardamom, vanilla, agave syrup and a couple of berries. Whisk on high speed for about 2-3 minutes.
Add the cream to the top of the cooled cake and put in the refrigerator to cool again. Enjoy your tea!

Text & photo: Anastassia Khozissova


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Photo: Timur Artamonov for Elle-Russia

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