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Prep time
1 hour
Yield
16 servings
Nutritioni
Ingredients

2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cardamom

1 teaspoon ground cloves

1 teaspoon ground cinnamon

3 eggs

½ cup extra-virgin olive oil

1 cup plain Greek yogurt

3 tablespoons pomegranate molasses

1 ½ cups or 1 can (6 ounces) pitted black olives, chopped

Grated zest and juice from 1 orange

½ cup currants

1 cup crystallized ginger, diced

2 tablespoons fennel seeds

1 ½ cups confectioners sugar (for glaze)

Instructions
  1. Heat the oven to 350°F. Grease a round 9-inch cake pan, and cover with a circle of parchment paper, and grease the paper.
  2. Combine the flour, baking powder, baking soda, cardamom, cinnamon, and cloves in a bowl and blend with a whisk. Set aside. In a mixing bowl combine the eggs, olive oil, yogurt, and 2 tablespoons of the pomegranate molasses and whisk until smooth. Stir in the dry ingredients. Fold in the olives, orange zest, currants, ginger, and fennel seeds. Stir until smooth.
  3. Spoon the batter into the cake pan and bake for 35 to 40 minutes, or until the cake is lightly browned and a toothpick inserted in the center comes out clean. Transfer the cake to a rack to cool.
  4. When the cake has cooled slightly, but is still warm, run a knife around the edges. Put a flat plate on top of the cake, flip it onto the plate, then cover the cake with a serving plate and flip it again.
  5. Combine 2 tablespoons of the orange juice and the remaining 1 tablespoon of pomegranate molasses in a small saucepan, and bring just to a simmer. Add the sugar and cook for about 1 minute, whisking to form a smooth glaze. Pour the glaze over the cake and serve warm, or let cool.

An Oldways recipe


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