Loquat, Olive Oil and Almond Cake, Saffron and Cardamom Syrup (Gluten Free!)

alanrosenthal.co.uk

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

subheading: For the cake:

220g peeled, deseeded and puréed loquats

5 additional loquats, peeled, deseeded and cut into quarters for decoration

5 eggs

190g caster sugar

¼ tsp salt

125ml olive oil

310g ground almonds

2.5 tsp gluten free baking powder, sifted

subheading: For the syrup:

150ml water

50g granulated sugar

Pinch saffron

Pinch ground cardamom

Directions at alanrosenthal.co.uk

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