A lovely cake which is Paleo friendly, gluten, dairy and processed sugar-free. Before this cake is cooked it is the loveliest pink colour which unfortunately disappears after it has been baked in the oven.
2 cups almond meal
1/4 cup organic coconut flour (no need to sift, just squash the lumps))
6 free range eggs (700g)
A generous 1/4 cup organic coconut oil (gently melted)
A generous 1/4 cup raw organic honey (gently melted)
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
One small fresh beetroot peeled and grated
1/2 cup raw activated walnuts chopped roughly (or just raw walnuts)
Extra whole walnuts for the top of the cake.
Place all of the ingredients in a mixing bowl and gently combine with a spatula.
Place the mixture in a greased and lined baking tin. Smooth the top with a spatula and then place the extra whole walnuts on top of the cake
Bake in a 180 degree celsius oven until golden and quite firm.
Remove the cake from the oven and run a knife around the edge of the cake to separate it from the tin. Turn the cake gently onto the cooling rack, remove the baking paper from the bottom and turn over.