Mighty mighty mesquite – low GI, rich in calcium, lysine, and magnesium, unique in flavour and naturally sweet – what more could you want? It pairs beautifully with sweet, juicy cherries submerged in soft pistachio sponge. Likewise, if cherry does not tickle your tastebuds, rhubarb, or blueberry make great alternatives. This recipe was kindly donated by Henrietta Inman to celebrate the new launch of her book, Clean Cakes.
60g pistachio nuts, preferably activated, dried.
80g coconut sugar, plus 1 tbsp for the bottom of the moulds
1 1/2 tsp mesquite powder, plus 1 tsp for the bottom of the moulds
36 sweet cherries or 200g rhubarb chopped in 1/2cm pieces
100g ground almonds
1 tsp baking powder
1/2 tsp Himalayan Pink Salt
100g Coconut Butter
1. Preheat oven to 170 degree/325 F/Gas Mark 3. Grease a 12 hole muffin tin. Line a baking tray with baking parchment.
2. On lines baking tray, lightly toast the pistachio nuts for 5-7 minutes until they are just beginning to colour. Leave to cool, then finely chop.
3. Mix together 1tbsp Coconut Sugar with 1tsp mesquite powder and sprinkle about 1/4 tsp of the mix into the bottom of each mould. Stone the cherries, break them in half with your fingers as you do so. Fill each muffin mould with three cherries (6 halves) arranged in a circle, slightlyoverlapping. Pour in any extra cherry juices, and sprinkle over any left over sugar and spice mix. Set aside.
4. Mix together rest of sugar, and mesquite powder, ground almonds, flour, baking powder and salt. Add chopped pistachio nuts. Melt the butter and add the dry ingredients, followed by the eggs, and mix well.
5. Divide the mix between 12 moulds, spooning it on top of the cherries, and bake for 10 minutes, then rotate the tin and bake for a further 2-4 minutes until the cakes are just firm to touch, slightly golden round the edges, and some of the juices might be bubbling up.
6. Leave to cool in the tin then remove and top with fresh cherries and chopped pistachio nuts. Perfection.