|
Blackberry Pistachio Yogurt Olive Oil Cake This is a very simple quick bread or cake – a variation of the classic olive oil and yogurt cake that I have many, many times before. This version is sweetened with maple sugar and syrup but read below for notes: - If your oven is on the smaller side, place your oven rack on lower third. This will prevent the top from browning too quickly. - You can replace the maple sugar with light brown sugar and the maple syrup with honey. - If using vegan yogurt, make sure it is thick. I like Cocojune as it is thick without many stabilizers. - The xanthan gum is optional but it does provide a bit more aeration and structure to the crumb. - I haven’t tested it, but if you want to make this egg-free, I would use “flax eggs” but bake it in an 8-inch (20 cm) square pan. I’m pretty certain it will work. I also believe 100 grams of applesauce would do the trick too. - I used fresh blackberries as frozen ones sometimes are too wet and can make the cake too soggy. - I didn’t add any warming spices but I think ground ginger would be nice here. - If you want the cake to crack right in the center (especially when using xanthan gum), run a butter knife through the top of the center of the cake. This will create an area for cake to expand and crack from, similar to slashing bread. It’s a more controlled way to direct the crack that will inevitably happen. Makes one cake 125 grams superfine brown rice flour 100 grams superfine almond flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum (optional) 1/2 teaspoon kosher salt 3 large eggs 100 grams maple sugar 100 grams Greek-style yogurt (see headnote) 100 grams extra-virgin olive oil 80 grams maple syrup 1 teaspoon finely-grated lemon zest 150 grams blackberries 50 grams pistachios, coarsely chopped 40 grams light brown sugar Flaky sea salt · Preheat oven to 350°F (180°C). Grease the inside of a loaf pan and line with a strip of parchment paper so it overhangs. · In a large bowl, stir together the brown rice flour, almond flour, baking powder, baking soda, xanthan gum (if using), and salt. Break up any almond flour clumps with your hands. · In a separate bowl, whisk together the eggs, sugar, yogurt, olive oil, maple syrup, and lemon zest until smooth. Pour into the dry ingredients and fold until all flour has been incorporated. Fold in the blackberries. Pour this mixture into the prepared pan. · In a small bowl, toss together the pistachios, brown sugar and pinch of flaky salt. Sprinkle this all over the top of the cake. Run a butter knife through the middle of the cake (see headnote). · Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. If your cake is getting too brown on top, tent with a piece of aluminum foil. Let the cake cool in the pan for 20 minutes then lift out of the pan using the parchment. Let the cake cool for another 20 minutes before slicing. Store tightly wrapped so it stays moist.
|
