A vibrant cake reminiscent of the colors of Italy: Moringa, tomatoes, and goat cheese.
- 150g spelt flour
- 2 tbsp Moringa
- 1 tsp Moringa Spices
- 1 packet of yeast
- 1 small wheel of fresh sheep or goat cheese
- 100g dried tomatoes in oil
- 70g whole peeled almonds
- 1 bunch fresh coriander/cilantro, minced
- 3 eggs
- 5 large olives, stuffed with almonds or candied lemon, cut into 4
- 100g kale cut into strips, or roundly sliced zucchini
- 1 tbsp tamari or soy sauce
- 30g ground ginger
- 4 cloves garlic, degermed and chopped
- 8 tbsp olive oil
- Preheat oven to 180°C / 356°F
- Cut kale leaves into strips. In a frying pan, heat 2 tbsp olive oil and then add the ginger, garlic, and kale. Sautée for 10 minutes with a case of tamari, then drain.
- Version with zucchini: sautée the round zucchini slices following the same steps as above, except only for 5 minutes.
- In a bowl, add in the flour, yeast, moringa, moringa spices, a pinch of salt, almonds, dried tomatoes, and mix delicately.
- In another bowl, add in eggs with 6 tbsp olive oil, whisk together then add to first bowl. Delicately mix well, then evenly stir in the olives and minced coriander/cilantro.
- In a cake pan lined with parchment paper, evenly pour in mixture. Cut sheep or goat cheese into strips and delicately press in until the strips disappear into the mixture. Bake for 30-35 minutes. A knife pressed into the cake should come out slightly damp.