A cake for breakfast or the afternoon during the Christmas period, for sharing with your family over a cup of tea.
6
30'
70'
Easy

Ingredients

  • Plain base

  • 190 g /

    Stone-milled strong white flour

  • 2 /

    Bananas

  • 62 ml /

    Almond milk

  • 25 ml /

    100% ITALIAN SOYBEAN OIL

    Find out more
  • 40 g /

    Cane sugar

  • ½ sachet /

    Baking powder

  • Chocolate base

  • 220 g /

    Stone-milled strong white flour

  • 45 g /

    Oat flakes reduced to a flour

  • 2 spoonfuls /

    Bitter cocoa powder

  • 60 ml /

    100% ITALIAN SOYBEAN OIL

    Find out more
  • 2 /

    Eggs

  • 150 g /

    Greek yoghurt

  • 60 g /

    Cane sugar

  • 13 g /

    Baking powder

  • 1 teaspoon /

    Mixed spices (e.g. cinnamon, cardamom, nutmeg, etc.)

  • 1 pinch /

    Salt

Discover more recipes

Instructions

Preparation of plain base

Blend the bananas with the almond milk until smooth.
Pour the mixture into a bowl containing the sieved strong white flour and the sugar. Mix and gradually add the Zucchi sustainable 100% Italian soybean oil and then the baking powder.
Transfer the mixture into a baking tray of 19x28 cm lined with greaseproof paper. Bake at 180°C in a preheated oven for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
Once ready, wait at least 5 minutes then transfer the cake to a grid to cool completely.
When the base is cool, cut out little Christmas trees with a pastry cutter of this shape and set them aside.

Preparation of chocolate base

Sieve the bitter cocoa powder, the strong white flour and the flour made from the oat flakes into a bowl and add the sugar.
Beat the eggs with the yoghurt and the Zucchi sustainable 100% Italian soybean oil in another bowl.
Combine the two mixtures, add the mixed spices, the baking powder and a pinch of salt, and mix until smooth.
Grease and flour a cake tin 12x25 cm in size and transfer a little of the base mixture to it. Place the Christmas trees in a row in the middle and cover them with the rest of the mixture.
You may decorate the surface with oat flakes, sliced almonds or puffed quinoa. Bake in a hot oven at 180°C for 40 minutes. Here again, don't forget the skewer test.

THE CHEF:

Cr_eative

Michela Dessì is the founder of Cr_eative | mangiapositivo.com, a project that combines her passion for Social Media and healthy food.