Sicilian Olive Oil & Almond Cake with Pomegranate Compote

Ingredients

• 1/2 cup extra virgin olive oil, plus 1 tbsp for greasing
• 1 cup whole grain spelt flour, finely milled
• 3/4 cup almond flour, blanched
• 2 tbsp unsweetened cocoa powder, optional, for depth
• 1/4 cup raw honey, local if possible
• 1/2 cup pitted medjool dates, finely chopped
• 2 whole large eggs, room temperature
• 1 cup fresh pomegranate juice, no added sugar
• 1/2 cup pomegranate arils, fresh seeds
• 1 cup Greek yogurt (plain, unsweetened), full-fat
• 1 tsp vanilla extract, pure
• 1 1/2 tsp baking powder, aluminum-free
• 1/4 tsp sea salt
• 1 tbsp lemon zest, freshly grated
• 1/4 cup pistachios, roughly chopped, for garnish

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together spelt flour, almond flour, cocoa powder, baking powder, sea salt, and lemon zest.