| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
16 |
Servings |
INGREDIENTS
| 2 |
c |
Spelt flour or whole wheat flour |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Baking soda |
| 3/4 |
c |
Orange juice |
| 1/2 |
c |
Yogurt |
| 1/4 |
c |
Sunflower oil |
| 1/4 |
c |
Dark liquid honey, such as buckwheat |
| 2 |
oz |
Unsweetened baking chocolate |
| 1 |
tb |
Grated ginger root |
INSTRUCTIONS
DRY INGREDIENTS
WET INGREDIENTS
** Procedure **
1) In a medium bowl, thoroughly combine all the dry ingredients.
2) On low heat, dissolve the chocolate in the oil. Then put the
chocolate-oil mixture into a small bowl and add all the other wet
ingredients. Mix well with an electric mixer.
3) Fold the wet ingredients into the dry, and stir until well mixed. Then
put the batter into two 18 cm (7 inch), lightly oiled, pie pans or round
cake tins.
4) Bake at 375F (190C) for 30 to 35 minutes, or until a toothpick inserted
in the middle comes out dry. Cool on racks and then serve at room
temperature.
** Variations **
Before baking, sprinkle sand sugar over the top for decoration. Sand sugar
is a white granular sugar, used for cookie and cake decoration, and often
comes in mixed or single colors. Use ordinary white liquid honey.
Contributed by: Walter Brown, ab684 September, 1994
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