Sicilian Olive Oil & Almond Cake with Pomegranate Compote

Name: Sicilian Olive Oil & Almond Cake with Pomegranate Compote
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Ingredients: 0.5 cup extra virgin olive oil; 1 cup whole grain spelt flour; 0.75 cup almond flour; 2 tbsp unsweetened cocoa powder; 0.25 cup raw honey; 0.5 cup pitted Medjool dates; 2 whole large eggs; 1 cup fresh pomegranate juice; 0.5 cup pomegranate arils; 1 cup Greek yogurt (plain, unsweetened); 1 tsp vanilla extract; 1.5 tsp baking powder; 0.25 tsp sea salt; 1 tbsp lemon zest; 0.25 cup pistachios

Prep 20 min · Cook 28 min · Serves 4 · medium

Mediterranean Diet

A moist, rustic Italian dessert featuring extra virgin olive oil, ground almonds, and whole grain spelt flour, crowned with a vibrant pomegranate reduction and Greek yogurt. Refined sugar-free, naturally sweetened with dates and honey.

Ingredients

0.5 cup extra virgin olive oil
1 cup whole grain spelt flour
0.75 cup almond flour
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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