We visited Crete this summer,
And Maria served us an almond cake that I couldn’t remain indifferent to.
She told me that the secret of the cake is to make it after cooking a big meal,
And to be very generous when adding the olive oil.
And when Maria says to be generous, I understand she means a lot of olive oil.
I knew that this was a cake that as soon as my father tasted it he would be delighted with its taste and texture.
And that’s exactly what happened.
I made the cake and it looked so innocent among the selection of sweets that were on the table,
Just one bite from it made everyone leave everything and surrender to its happiness and richness.
It’s soft, juicy and good,
Its upper part is all caramelized and pure sugar,
Its flavors are refined and deep at the same time,
It’s moist and that is her infinite charm.
It’s exciting and full of stories,
And it’s the cake that everyone would like to meet after a good meal or alongside a cup of coffee.
This is a holiday cake.
This is a cake of great pleasure,
It’s a cake of togetherness,
It’s a cake of sacred coffee,
This is a family cake.
This is a cake that tells a story,
This cake is all about adventure.
And as soon as you taste this cake you will fall in love with it and be dazzled by its charms.
The recipe is quick and easy,
And it doesn’t require any effort beyond mixing and baking.
The magic is in the little things,
Because it isn’t easy to be simple,
And we all miss those feelings.
Of our grandma’s flavors,
Of a warm hug,
Of the fun there is in a dish that has a story and history behind it,
Of deep thought behind our food,
And especially of the experience of tasting new foods and wonderful combinations in our food.
Exciting and happy cake days to us all 🙂
Almond Coconut & Olive Oil Cake
Ingredients: suitable for a round pan 10.2” (26cm) diameter or a simple loaf pan
- 4 eggs
- ½ cup olive oil
- ¼ cup non-dairy milk
- ½ cup sugar (For a sweeter cake can use ¾ cup)
- 1½ almond flour (For alternatives, have a look at “A little extra from me”)
- 1 cup coconut powder (For alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder (10g)
- Pinch of salt
- Almond slivers to sprinkle over the cake
- You can add a little cinnamon / ginger powder for those who like the genre 🙂
- Preheat the oven to 350°F (175°C) on turbo mode (Recommended but static upper-bottom mode is also possible) and line a baking pan with parchment paper.
- In a bowl put all the liquid ingredients, the eggs, olive oil, non-dairy milk, sugar and salt and mix well.
- To the bowl add the dry ingredients, almond flour, coconut powder, baking powder and cinnamon / ginger powder (If you chose to add it) and mix again to a smooth and slightly liquid batter.
- Move the batter to the baking tray and decorate the cake with almond slivers.
- Put the pan in the oven and bake for 25-30 minutes or until a toothpick comes out dry from the cake.
Take the cake out of the oven, cool a little and dust with powdered sugar (only if you like).
Serve with great joy 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed container for 4-5 days.
- You can add toppings to the cake such as finely cut raisins / walnuts / chopped almonds / any topping you like. It’s important to finely chop the topping that you’ve chosen, because large pieces will sink into the cake batter.
- Almond flour can be substituted for rice flour / oat flour / spelt flour (Contains gluten). If you choose to replace the almond flour, the cake will not have a noticeable taste of almonds.
- Coconut powder can be substituted for rice flour / coconut flour / oat flour.