A very simple cake with basic ingredients.
Makes one layer for 8" cake tin
Ingredients:
1 cup soy milk
1 teaspoon cider vinegar
1/3 cup sunflower oil
1/2 cup agave syrup
1 tsp natural vanilla extract
1/2 tsp lemon extract
2 cups spelt flour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
generous pinch of sea salt
2 tsp lemon zest
1/2 cup dried cherries, soaked in warm water
Decoration:
approx 150g fresh cherries (one punnet)
barley malt powder
Method:
Preheat oven to 180C and oil your cake tin.
In a large mixing bowl, mix soy milk with the vinegar and leave for couple of minutes. Add oil, agave and extracts and mix everything together with a whisk. Sift in flour, leavening agents and salt and mix untik smooth. Drain the cherries and fold in the mixture alongside with the lemon zest. Pour in the cake tin, place it in the oven immediately and bake for 35-40 minutes, depending on the oven - check with a wooden toothpick, placed in the middle of the cake - it should come out dry. I'd like to note that all ovens vary, so the aforementioned time and temperature are guidelines only.
When cooled down, smooth some barley malt or rice syrup on the top of the cake and arrange halved fresh cherries. Dust the cherries with some barley malt powder, sifted through a small fine sieve just before serving (otherwise it will melt and disappear).
Makes one layer for 8" cake tin
Ingredients:
1 cup soy milk
1 teaspoon cider vinegar
1/3 cup sunflower oil
1/2 cup agave syrup
1 tsp natural vanilla extract
1/2 tsp lemon extract
2 cups spelt flour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
generous pinch of sea salt
2 tsp lemon zest
1/2 cup dried cherries, soaked in warm water
Decoration:
approx 150g fresh cherries (one punnet)
barley malt powder
Method:
Preheat oven to 180C and oil your cake tin.
In a large mixing bowl, mix soy milk with the vinegar and leave for couple of minutes. Add oil, agave and extracts and mix everything together with a whisk. Sift in flour, leavening agents and salt and mix untik smooth. Drain the cherries and fold in the mixture alongside with the lemon zest. Pour in the cake tin, place it in the oven immediately and bake for 35-40 minutes, depending on the oven - check with a wooden toothpick, placed in the middle of the cake - it should come out dry. I'd like to note that all ovens vary, so the aforementioned time and temperature are guidelines only.
When cooled down, smooth some barley malt or rice syrup on the top of the cake and arrange halved fresh cherries. Dust the cherries with some barley malt powder, sifted through a small fine sieve just before serving (otherwise it will melt and disappear).
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