Cooks in: 1h
Levels: Easy
Serves: 8
List of Ingredients
- molasses
- milk
- 1 C. of wholegrain oat flour
- wholegrain flour from soft wheat
- sliced almonds
- unrefined cane sugar (muscovado)
- baking soda
- vanilla baking powder
- 1 of egg
- 3 TBSP. of light olive oil
- Ground cinnamon
- Powdered ginger
- Salt
- Butter and flour for the pan
Method
1
In a bowl, sift together the flours, baking soda, baking powder, a dash of ground cinnamon and a pinch of powdered ginger.
2
Separately, beat 1/4 cup coarse cane sugar with 1 whole egg and a pinch of salt until foamy; then add 3/8 cup of molasses and 1/2 cup of milk. Mix, then add the flours, sifted, and finally 3 tablespoons light olive oil.
3
Butter and flour a cake pan (8 1/2 inches across); scatter a generous 2/3 cup of sliced almonds over the bottom and pour the molasses mixture over them to about 2/3 of the way to the top of the pan. Bake at 330°F in a ventilated oven or at 350°F in a static oven for 25-30 minutes. Check the cake with a toothpick near the center; when it comes out clean, the cake is done.