CAKE HEAVEN

WE LOVE… COFFEE & WALNUT CAKE pg23 // CARROT & ALMOND CAKE pg25 // LEMON CAKE pg27

For the Strawberry & Prosecco cake, see page 26

By Gizzi Erskine for The Goovy Food Company (www.groovyfood.co.uk)

SERVES 10

180g (6oz) The Groovy Food Company Organic Coconut Oil, melted

180ml (6fl oz) The Groovy Food Company Agave Nectar Rich and Dark

4 free-range eggs

200g (7oz) self-raising flour

50g (1¾oz) The Groovy Food Company Organic Coconut Flour

¼ tsp bicarbonate soda

350g (12oz) fresh pineapple, very finely chopped

½ tsp sea salt grated zest of

1 orange zest juice of

2 limes

For the frosting

170ml (6fl oz) double cream juice and zest of

1 lime, plus extra lime to garnish

70ml (2¾fl oz) The Groovy

Food Company Agave Nectar Rich and Dark

300ml (10½oz) cream cheese

1 Preheat the oven to 160°C/Gas Mark 2. Grease and line 2 x20cm (8in) sandwich cake tins.

2 Gently melt the oil in a pan on the hob.

3 Place the Rich and Dark Agave Nectar and eggs in a bowl or a tabletop mixer and beat together for 5 minutes, slowly pouring the oil in as you go, for 5 minutes or until fluffy. (Pouring the fat in slowly helps it to emulsify with the mixture and prevents it from splitting).

4 Sift in the flours and bicarbonate of soda and quickly beat them in. Finally, stir in the pineapple, salt, fruit zest and lime juice.

5 Pour the cake mixture into the tin, levelling off the top as you go, then pop in the oven and bake for 45 minutes. The cake is ready once you can slide a skewer into it and it comes out clean.

6 Remove the cake from the oven and leave to cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.

7 To make the icing, whip the double cream until thick and stiff, then beat in the cream cheese and the Rich and Dark Agave Nectar.

Stir through the zest and juice until well combined.

8 Spread half of the mixture on top of one cake, then place the second cake on top. Spread the rest of the mixture on the top of the cake, then grate over more lime zest.