Yield: makes one 8 inch cake (12 pieces)
Macros: 184 cal, fat 18g, carbs 3g, protein 3g, fibre 1g
Ingredients:
For the Roasted Tomatoes –
2 cups cherry tomatoes 1 tablespoon extra-virgin olive oil
For the Gremolata Streusel –
½ bunch flat-leaf parsley 2 garlic cloves Zest of 2 lemons Pinch of red pepper flakes 1 cup almond flour ¼ cup olive oil ½ teaspoon Himalayan pink salt Coconut oil, for greasing 2 cups almond flour 1 teaspoon baking soda ½ teaspoon baking powder, ½ teaspoon Himalayan pink salt ½ cup almond milk 2 large eggs ½ cup mayonnaise
Directions:
Preheat the oven to 425ºF.
Make the roasted tomatoes. Place the tomatoes on a baking sheet, drizzle with the olive oil, and toss to coat. Roast for 15 minutes, or until softened and starting to brown.
Meanwhile, make the streusel. In a food processor, combine the parsley, garlic, lemon zest, and red pepper flakes and process until finely chopped. Transfer half the mixture to a medium bowl and set aside. Add the almond flour, olive oil, and salt to the parsley mixture remaining in the food processor and pulse to combine.
When the tomatoes are finished, remove them from the oven and reduce the oven temperature to 400ºF.
Make the cake. Grease an 8-inch square baking dish with coconut oil.
In a large bowl, combine the almond flour, baking soda, baking powder, and salt using a fork. Add the almond milk, eggs, and mayonnaise and stir to combine. Pour half the batter into the prepared pan, smoothing the top with a spatula. Spread the reserved parsley mixture evenly over the batter, coating the surface as best you can. Pour in the remaining batter, then scatter the streusel over the top and add the roasted tomatoes.
Bake for about 20 minutes, until firm and golden. Serve warm. Store leftovers, wrapped in plastic wrap, on the counter for 3 to 4 days.
