Any tart and summer berries can be used in these moist cakes. The warm background note from the mixed spice pairs beautifully with the orange and banana and a drizzle of fresh, citrus icing adds a snap of sugar to these fruitful, delicious gluten-free cakes.

Preparation time 25 minutes + 20 minutes resting time
Makes 12
Cooking time 20-25 minutes
Gluten-free | Vegetarian | Vegan

  • 75 ml Azada Olive Oil & Lemon
  • 75 grams of salted butter at room temperature (dairy-free equivalent)
  • 175 grams caster sugar
  • 1 teaspoon vanilla paste or extract
  • 3 large eggs, at room temperature, lightly beaten
  • 125 grams of ground almonds (almond meal)
  • 60 grams of lupin flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground mixed spice
  • 2 very ripe bananas, mashed,
  • Finely grated zest and juice 1 orange
Icing Ingredients:
  • 90 grams icing sugar, sifted
  • Finely grated zest and juice 1 orange
  • 30 grams toasted flaked almonds
  • Pomegranate seeds, optional
  • 12 paper cases

Preheat the oven to 160°C (fan) / 180°C  (conventional)  / Gas mark 4 / 350°F. Grease a 12-hole, standard muffin tin and line with paper cases. Cream Azada’s Olive Oil & Lemon, butter, sugar, and vanilla together until soft and creamy. Slowly beat in the eggs until well mixed. Mix in the ground almonds, lupin flour, baking powder, and the mixed spice. Add to the butter mixture, banana, orange zest, and juice and gently fold everything together using a wooden spoon. Divide evenly between the paper cases and smooth the tops. Bake in the oven for 20–25 minutes or until firm to the touch. Leave in the paper cases in the muffin tin for 20 minutes then place onto a cooling rack. To assemble, put the icing sugar and zest in a bowl and slowly stir in the orange juice to make a thick, pourable consistency. Drizzle a teaspoonful of the icing over each cake, then top with almonds and pomegranate seeds and enjoy!

Chef’s Tips

You can also use rice flour or gluten-free dessert flour as another alternative to lupin flour.

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