1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4
zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake
I cram a liter cilinder full of kale, red cabbage, carrots etc together with
zante currants other dried fruits for sweetness.
I kept the flour, chia, and seed ratios the same, but I used mix of quinoa and buckwheat flours, I added hemp seeds and
zante currants instead of seeds, and I used cinnamon, ginger, all spice, nutmeg and cloves (gingerbread spices) instead of garlic and onion powders.
I love the grated carrots and
zante currants - YUM!
I cram a liter cilinder full of kale, red cabbage, carrots etc together with
zante currants other dried fruits for sweetness.