Rustic Marmalade Cake
This rustic olive oil and marmalade cake reminds me of those served for breakfast in Italy— fragrant with fruity olive oil, dense with almonds, and laced with chewy bits of orange and lemon. Instead of white sugar, I favor coconut palm sugar in this not-too-sweet marmalade cake. With a richer flavor than white sugar, a little goes a long way. And, with a lower glycemic index, it’s less likely to make blood sugar and insulin spike.
Recipe developed for and photos by Teton Family Magazine
Servings |
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- 1 organic lemon
- 1 organic seedless orange
- 1/2 cup raw almonds
- 1 cup white whole wheat flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 4 eggs at room temperature
- 1/2 teaspoon kosher salt
- 1 1/2 cups coconut palm sugar
- 2/3 cup fruity olive oil
- Optional: berries edible blooms, honey Greek yogurt
Ingredients
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- Preheat the oven to 325ºF.
- Place the lemon and orange in a saucepan and cover with water. Bring to a boil, reduce heat to medium, and simmer for 30 minutes. Drain and cool the fruit.
- Spread the almonds on a baking sheet and bake for 10-15 minutes, or until they are toasty brown. When cool, pulse in a food processor until they are the texture of coarse sand. Remove from the processor and set aside.
- Increase the oven temperature to 355ºF (350ºF at sea level).
- Cut the lemon in half and scoop out and discard the pulp and the seeds. Cut the orange in half.
- Without cleaning the food processor, add the lemon rind and the whole orange.
- Pulse until it resembles a thick marmalade.
- In a small bowl, whisk together the flour, almond flour, and baking powder.
- Crack the eggs into a mixing bowl and sprinkle with the salt. Using a whisk, beat until foamy, then gradually add the sugar.
- Fold the white whole wheat and almonds flours into the egg and sugar mixture. Add the "marmalade,” almonds, and the olive oil. Stir with a wooden spoon until a thick batter forms.
- Grease the springform pan with a few teaspoons of olive oil. Scrape the batter into the pan and smooth over the top.
- Bake for about an hour, or until a toothpick placed in the center of the cake comes out clean.
- Once cool, release from the pan and garnish with fresh berries, edible blooms,or a dollop of honey Greek yogurt.
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