This Raspberry, Olive Oil and Yogurt Cake with Rose Cardamom Syrup is a light, fragrant cake or pudding that’s perfect for spring/summer, served with a cup of tea. The recipe contains AIP reintroductions (stage 1+2), with AIP compliant modifications.
The addition of yogurt gives a fresh tang to the flavour, which is beautiful with raspberries. Pouring the syrup over the top, and allowing it to seep into the cake imparts a spicy sweetness, while keeping it lovely and light. I love this cake.
What part of this meal can I make ahead?
Make the syrup ahead of time, and keep up to 3 days in a jar on your counter top.
Can I freeze this recipe?
Yes you can, however the cake is definitely best eaten on the day it’s made.
A note about the AIP compliant version.
I like to make this cake by hand so you keep the raspberries whole. However when using gelatin as an egg replacement, the results are far superior when using an electric mixer. Follow the AIP modifications at the bottom of the recipe, and be sure to incorporate the raspberries very briefly, right at the end.
If you give this Raspberry, Olive Oil and Yogurt Cake with Rose Cardamom Syrup a try, please leave me a comment to let me know how much you love it. And don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
And if you’re wanting more delicious reintroduction recipes, you’ll love my book The Autoimmune Protocol Reintroduction Cookbook.
Raspberry, Olive Oil and Yogurt Cake with Rose Cardamom Syrup
Prep time: 20 minutes
Cook time: 60 minutes
Makes 1, 9×4 inch loaf cake
Print the recipe here!
1/2 cup tigernut flour
1/2 cup coconut flour
1 tsp baking soda
generous pinch himalayan pink salt
3 large eggs (Stage 2 reintroduction) **
1/2 cup extra virgin olive oil
1 tbsp honey
1 tsp vanilla extract
1/2 cup coconut yogurt
1 cup raspberries
** AIP Modifications –
2 tbsp grass fed gelatin
4 tbsp hot water
Preheat the oven to 350F. Line a 9×4 inch loaf tin with parchment paper.
Make the syrup. Put the honey and 1/4 cup water into a medium pan on a medium heat and bring up to a simmer while stirring. Throw in the rose petals and cardamom pods (if using) and simmer for 8-10 minutes until slightly syrupy. Remove from the heat and set aside to cool. Push through a sieve and stir in the rose water.
Put the dry ingredients into a medium bowl. Mix the olive oil, honey, vanilla extract and eggs in a separate large bowl. Whisk until frothy. Mix in the yogurt and stir to combine. Fold in the dry ingredients until almost combined, then add the raspberries and fold until the mixture is completely combined.
Pour the cake batter into the loaf tin and place on the baking sheet. Cook for 45-50 minutes until risen and golden brown on the top.
When the cake is ready, remove from the oven and pierce the top several times with a cocktail stick, and slowly pour the syrup evenly over the cake, using a pastry brush or small spoon to help guide it into the holes. Allow the cake to cool in the tin for 15 minutes. Remove from the tin and set on a wire rack. Serve warm or cold.
** Making the AIP version? – Follow these instructions after incorporating the flour.
Replace the eggs with gelatin “eggs”. Put the gelatin into a small bowl. Put the hot water into another small bowl. Whisk the water into the gelatin and mix quickly until frothy and thoroughly combined. With the motor running, add this to the cake mixture and mix on a medium-high speed until completely incorporated. Briefly whizz in the raspberries, being careful not to break them up too much. Note: You’ll get better results using a mixer for the AIP version. Cook for 55-60 minutes. Once cooked, leave in the tin for 30 minutes, then turn out and transfer to a wire rack to cool completely.