Summer recipe: delicious flourless almond and basil cake

For 2 – 3 servings (about 8 pieces of cake)

• 75ml extra virgin olive oil + extra for spreading

• 280 g ground almonds

• 100 g tapioca starch

• ½ tsp baking powder

• 1 pinch of sea salt

• 1 handful fresh basil leaves, torn + more for garnish (optional)

• 150 g jaggery or maple syrup

• 60 ml lemon juice

• 1 tsp vanilla extract

• 3 eggs

• Finely grated rind of 1 large organic lemon

For the shine

1. Preheat the oven to 180°C (160°C for a fan oven). Grease the spring form with olive oil.

2. Mix the almonds, tapioca starch, baking powder and salt in a large bowl. Mix the remaining ingredients in a second bowl. Add to the dry ingredients and mix quickly to form a smooth batter.

3. Pour the batter into the prepared mold and smooth. Bake in the preheated oven for about 30 minutes. To test, insert a wooden skewer into the center of the dough; no dough should stick to it.

4. Let the cake cool in the tin. Meanwhile, mix all the ingredients for the glaze in a bowl. Pour over the cake and leave for 30 minutes.

5. Remove the cake from the tin, lift onto a cake plate and serve.

The recipe comes from “East by West – Simply Ayurvedic cooking for the optimal body-mind balance” by Jasmine Hemsley (ZS Verlag).

And don’t miss this recipe either: baklava