The Vegetarian Italian Cookbook is a collection of tasty Italian dishes regularly enjoyed by author Veronica Lavenia and her loved ones. It is filled with flavoursome recipes with a basis in simplicity and these coconut cakes look just divine.
Tortine al cocco
Makes 6–8 (depending on the size of the molds)
These small cakes are made with coconut flour, obtained from the pulp of fresh coconuts (not flaked). Coconut flour is a gluten-free product, rich in fiber and taste. It makes the cakes very soft and fragrant. With its freshness and fragrance it is an ode to summer, so I love to prepare these cakes in spring, when the warm weather starts to arrive.
2 large eggs
Pinch of sea salt
75 g (3 oz) coconut sugar
100 ml (3 ½ oz) coconut milk
Extra virgin olive oil, to taste
200 g (7 oz) organic white Kamut or Farro flour, sifted
100 g (3 ½ oz) organic coconut flour, sifted
1 tsp organic baking powder
Pinch of ground cinnamon
50 g (2 oz) coconut flakes.
Preheat oven to 180°C (350°F/gas 4).
Beat eggs with a pinch of salt. Add the coconut sugar, coconut milk, extra virgin olive oil and stir until mixture is frothy. Add the flours sifted with baking powder and cinnamon.
Pour the dough into individual portions in a muffin tray or individual tins, covered with parchment paper. Garnish with grated coconut and bake for 10-15 minutes.
Recipe courtesy of:
The Vegetarian Italian Kitchen, New Holland Publishers
RRP $40.00 available from all good bookstores or online www.newhollandpublishers.com
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