Ingredients
- 1 large eggplant - washed
- 250 g raw almonds or almond meal
- 60 g raw honey
- 80 g macadamia oil
- 3 tsp vanilla essence/extract
- 1 tsp cinnamon
- 3 xl eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp fresh lemon juice
- pinch salt
Instructions
- The eggplant will need to be baked in advance, so do this in advance or the night before.
- Put the eggplant (whole) in a baking dish and bake for at 200°C or 400°F for 1 hour. Its ready when the skin is puffy and the inside soft. Remove the stalk and keep any liquid which has escaped and cool completely.
Cake
- If you need to make your almond meal add raw almonds to mixer bowl, mill for 15 sec/speed 9. Set aside.
- Preheat oven to 150°C or 300°F fan forced and grease/line a standard cake tin.
- Place the eggplant (skin, flesh and liquid) and all of the remaining ingredients, except the almond meal, in to the mixer bowl. Blend for 1 min/speed 6/MC on or until smooth.
- Scrape bowl down and add in almond meal, mix for 15 sec/speed 5/MC on.
- Pour mixture into prepared cake tin and bake for about 1 hour. Check the cake periodically, as grain free cooking time can alter dramatically depending on your oven.
- Its ready when a tooth pick comes out clean.
- Cool completely before trying to remove cake from tin. Store in the fridge in an airtight container.
Notes
Bellini Users
Use your sharp blade for this recipe.
CAKE
At step 1 increase milling time if almonds aren't ground finely enough.
At step 4 increase mixing time if required.
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Nutrition
Serving: 100g | Calories: 339kcal | Carbohydrates: 9g | Protein: 9.3g | Fat: 29.1g | Saturated Fat: 3.2g | Sodium: 257mg | Sugar: 9g