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Olive Oil, Spelt and Orange Loaf Cake
LA COCINA DE BABEL9Ingredients
50Minutes
520Calories
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Description
You are in the mood for a cake, but want to keep it a more on the healthier side. This orange loaf cake uses olive oil instead of butter for a more waist friendly cake. Made with spelt flour, this is a dense cake that is also a friendly dessert option for those with wheat sensitivities. Flavored with orange zest, this cake is dense, moist, with a hint of citrus flavor. A wonderful cake to serve at a brunch.
Ingredients
US|METRIC
4 SERVINGS
- 2 eggs (medium, at room temperature)
- 125 mL olive oil
- orange (Grated peel of an)
- 175 mL buttermilk (or semi-skimmed milk)
- 180 grams sugar
- 200 grams spelt flour (white)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 pinch salt
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Directions
- Preheat the oven to 160C.
- Grease a loaf tin and set aside.
- Beat the eggs in a large bowl.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium370mg15% |
| Potassium210mg6% |
| Protein6g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber3g12% |
| Sugars48g |
| Vitamin A6% |
| Vitamin C60% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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