Good Food Friday : Gowings’ Byron love cake

This week I’ve asked Sam Gowing – therapeutic chef (and some) to share her current favourite recipe for Good Food Friday. Treat is an understatement with this recipe, but more on that in a tick. Sam will be here in a few weeks for the Melbourne Food and Wine Festival – details are at the bottom of the page. Sam knows a thing or two about the importance of good food and healthy eating. This recipe is a winner and in the week of Valentine’s Day – this cake is a beauty!

“This gluten free indulgence has been such a crowd pleaser and each time it gets better and better. It’s the perfect treat after a long day in the surf, or as a mid-afternoon pick-me-up. Baker beware! It is very, very high in sugar so please enjoy sparingly. I’ll be demonstrating this at my exclusive Surf Spa Food event in the forthcoming Melbourne Food and Wine Festival on March 7th.”

Gowings’ Byron love cake

360 gm (3 cups) almond meal
220 gm (1 cup) raw sugar
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
45 gm (¼ cup) Pistachios

1 Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base

2 Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week

Serves 8 – 10
Cooking Time Prep time 15 mins, cook 35 mins (plus cooling)



Monday 7th March 2011. South Melbourne Market 6.30pm.
Join me for a transformational journey into her world of Conscious Cuisine.
What: Surf Spa Food
When: 7 March
Time: 6:30PM – 8:30PM
Where: South Melbourne Market, Corner Cecil and Coventry Streets, South Melbourne
Cost: $110.00
Bookings: 02 6685 5400 / 0411 852 387
Surf Spa Food Tickets sold here


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