Ingredients

• 130 g einkorn flour · 60 g almond flour · 30 g semolina · 30 g all-purpose flour

• 1½ tsp baking powder · ¼ tsp baking soda · ¾ tsp salt · zest of 3–4 oranges/lemons

• 100 g coconut sugar · 50 g date powder

• 3 large eggs (room temp) · 180 g olive oil (¾ cup) · 80 g whole milk (⅓ cup)

• 60 g orange juice (¼ cup) · 1 tsp vanilla (opt.) · 1 tbsp lemon juice or ACV

Method

Preheat oven to 175°C / 350°F. Grease + line a 9-inch springform (or deep 8-inch).

Whisk flours, semolina, baking powder, soda, salt, zest.

In another bowl whisk eggs, sugars, oil until glossy; add milk, juice, vanilla, vinegar.

Fold wet into dry until just combined. Batter should be thick, pourable.

Pour into pan, drizzle browned butter on top. Tap out bubbles.

Bake 45–55 min until springy + skewer comes out clean.

Cool 15 min in pan, then transfer to rack