- 2 eggs
- ½ cup caster sugar
- ½ tsp vanilla extract
- ¾ cup almond meal
- ¾ cup desiccated coconut
- 3 Tbsp Cobram Estate Light Extra Virgin Olive Oil
- 2 Tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ cup fresh raspberries, crushed, plus extra crushed, to serve
- Double cream, to serve (optional)
- 1/3 cup icing sugar mixture
- 2 tsp cocoa powder
- 1 tsp Cobram Estate Light Extra Virgin Olive Oil
- Preheat oven to 160ºC fan forced. Grease base and sides of a 6-hole 3/4 cup capacity texas muffin tin with olive oil spray. Line bases with a disc of baking paper.
- Put eggs, sugar and vanilla into a large bowl and beat with electric hand beaters on high for 5 minutes until a very thick mixture forms. (Mixture should be thick enough to form a firm peak)
- Use a hand whisk to stir in almond meal, coconut and Cobram Estate Light Extra Virgin Olive Oil. Sift in cocoa powder, baking powder and bicarbonate of soda. Stir until well combined. Spoon batter into prepared tin holes and scatter with crushed raspberries. Bake for 25 mins or until cakes are firm to touch, they will have a slightly sunken centre. Set aside for 10 minutes to cool slightly then remove from tin. You can serve cakes immediately, or set them aside to cool on a wire rack to cool to room temperature.
- To make glaze, sift icing sugar and cocoa into a large bowl. Add Cobram Estate Light Extra Virgin Olive Oil and 5 tsp boiling water, stirring until well combined and smooth. Drizzle glaze over the top of warm or cooled cakes. Serve topped with extra crushed fresh raspberries and double cream on the side if using.
These little cakes are dairy and gluten free if served without cream.