The beginning of spring is the most welcome time of the year. The dreary and cold winter is behind us and as days get longer and sunnier, we shed the layers of clothing and burst into more optimistic mood.
Being synchronized with nature and affected by changes in the weather, we gradually switch our food preferences. The cravings shift from bland, heavy comfort foods to lighter, less processed and brighter plant-based meals. Our senses, a little dormant during the winter slumber, come back to life and long for dishes that are more flavorful, bursting with scent and color. Feeling depleted or exhausted in early spring, we reach for foods rich in nutrients and antioxidants.
Although desserts usually are not labelled as healthy, the cake I want to share is very appropriate for the season. Thanks to the green matcha powder, ingredient that has skyrocketed in popularity lately, it’s packed with antioxidants (including the powerful EGCg) and helps flush out toxins.
The detoxifying properties of matcha powder are especially important in the spring, when we want to bounce back into shape and bring a healthy glow to the skin. This powerful ingredient boosts metabolism, burns calories, is rich in fiber and enhances mood.
When ready, the cake will have a beautiful, vibrant green color. So, roll up your sleeves, make this easy dessert and enjoy its health benefits!
- 1 cup oat flour
- 1cup almond meal
- 4 eggs
- 3/4 cup coconut sugar
- 2 flat tbsp green matcha powder
- 1 packet of Alsa baking powder
- 1/2 cup almond milk yogurt
- 8 oz fresh raspberries
- 1 tbsp coconut oil, melted
- 1/4 cup shelled pistachios
- pinch of salt
Note: I used one pink pack of Alsa baking powder, known in France as levure chimique or levure alsacienne. Unlike most American brands, Alsa is single-acting and creates the gas needed for leavening as soon as it is mixed with liquid ingredients. If this ingredient is not available, you can use 4 flat tsp regular baking powder instead.
Line the spring form pan with parchment paper and lightly oil it with coconut oil. In a medium bowl, with an electric beater, beat 4 eggs with sugar for about 4-5 minutes, until thick and fluffy.
In a small bowl mix both flours, salt, Alsa baking powder and green matcha powder.
Add half of the flour mixture to the beaten eggs stirring it with a whisk, until smooth and uniform. Stir the yogurt and melted coconut oil into the dough. Add the remaining flour to the dough. Stir all ingredients to make a uniform mixture.
In a medium bowl toss fresh raspberries with 1 tbsp oat flour to prevent them from falling to the bottom of the cake. Add the raspberries to the dough and stir until well incorporated. Set the dough aside.
Turn the oven to 375 F.
Pour the dough into the pan and smooth it out with a spatula. Sprinkle with shelled pistachios.
Put the cake into the oven and bake for 15 minutes at 375 F then reduce the temperature to 350 F and bake for another 25-30 minutes, until toothpick inserted in center comes out clean. Let it cool for up to 1 hour.
The cake should stay fresh for 3-4 days, stored in or outside of the refrigerator.