Never did I hear of an osawa cake but after I saw it pop up on a few Dutch foodie sites, I though I´d give it a try. A large, sticky cake full of nuts, fruit, fiber and gooey goodness. I am not sure if the word cake does it justice so I would rather call it a heavy loaf. Delicious and nourishing for breakfast, post workout or as a (hefty) snack.
Surprising ingredients perhaps, but definitely worth a try. Believe me!
Makes 1 cake
200 gram brown rice
150 gram roasted almonds, chopped
200 ml thick fruit juice
8 juicy dates, chopped
50 gram dried blueberries
100 gram sultanas
100 gram spelt flour
50 gram dark chocolate, chopped roughly
2 tablespoons chia seeds
A little salt
Sesame seeds to cover
1. Soak the blueberries and sultanas in a little water.
2. Prepare the rice as usual (I do this in a rice cooker, takes about 25 minutes).
3. Preheat the oven to 180 degrees.
4. Prepare a loaf tin by coating it with coconut oil.
5. Sprinkle some sesame seeds over the bottom and sides of the loaf tin. These will cover the outside of the loaf.
6. In a large bowl, combine the almonds, the fruit juice, the dates, the spelt flour, the chia seeds and the salt.
7. Strain the blueberries and sultanas and add these to the bowl.
8. Once the rice is cooked, add it to the bowl too and stir very well, until everything is thoroughly combined.
9. Add the chocolate pieces and turn once or twice to spread through the mixture.
10. Tip the mixture into the loaf tin. Press it firmly into to tin with the back of a wooden spoon to ensure it is evenly spread. Finally, sprinkle with some sesame seeds to cover the top.
11. Bake in the preheated oven for 50 minutes.
12. Once cooled down, remove from the loaf tin and store in the fridge.