Ingredients
- 1/2 cup Jowar Flour
- 1/2 cup Almond Flour
- 1/4 cup Avocadoil
- 1 cup Yogurt
- 1/2 cup Jaggery
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp orange zest
- 1/4 tsp cinnamon
For the Frosting
- 1/2 cup light cream cheese
- 1/2 cup mascarpone
- 1/4 cup honey
- 1 tbsp Avocadoil
- 3 whole Passion Fruit
- 10-15 fresh Blueberries
Method
Preheat the oven at 160 degrees Celsius for 10 mins
In a bowl add all the dry ingredients, jowar flour, almond flour along with baking soda and baking powder
In another bowl mix together Avocadoil along with the yogurt
Combine the dry ingredients with the wet ingredients and gently fold the batter till its smooth
Add the orange zest and cinnamon
Pour the batter in a cake mould or any baking tin
Bake for 30 mins at 160 degree Celsius
Once baked, let the cake cool for 1-2hrs
For the Frosting
In a bowl add the light cream cheese along with mascarpone
Pour in the honey and gently fold till it’s well combined
Assembly
Place the cooled cake on a base
Add the frosting on top of the cake by creating a rustic pattern
Add the passion fruit pulp along with fresh whole blueberries
Garnish with mint and pour some Avocadoil on top
Tips: Avocadoil has high moisture content and hence it the recommended oil to use to ensure you get a moist cake.
We pour Avocadoil on top since it’s cold pressed and can be consumed raw, the fattiness from the oil cuts the acidity of the passion fruit and enhances the overall flavour.
