Orange and Ginger Cake

A slice of cake and a cup of tea, what could be better to warm up on late winter afternoons, waiting for the beautiful spring days? A cake with low glycemic impact, made with the use of wholemeal flours and sugar without animal derivatives, easy and quick to prepare, that will even convince the most gluttonous rooted in traditional recipes!

Ingredients:

4 Tarocco oranges (or other fruit) 150 g wholemeal spelt flour 150 g white spelt flour 130 g whole cane sugar 220 g rice milk 100 g E.V.O. oil 1 packet of cream of tartar 1 teaspoon of ginger powder grated zest of an orange

Procedure:

Sift the flours, yeast, sugar, and teaspoon of ginger into a bowl; add the oil and milk mixing with a whisk. Once a fairly soft dough is created, incorporate three diced Tarocco oranges and the grated zest. Spread the mixture in a 28 cm diameter mold, decorate with the reserved Tarocco orange and bake at 180°C for 45 minutes in a preheated ventilated oven. Photo credits TizianaBel www.tizianabelphotography.com