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Lemon Polenta & Coconut Dusted Cake

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Lemon Polenta & Coconut Dusted Cake

INGREDIENTS:

  • 2 lemons

  • 140g vegan “butter”

  • 250g light brown sugar

  • 175g polenta

  • 200g ground almonds

  • 1 tsp baking powder

  • Pinch of sea salt

  • 3 tbsp flaxseeds + 6 tbsp water

  • Desiccated coconut

Pre-heat the oven to 170°C and line a 23cm/9inch cake tin with baking paper. 

Put the lemons in a pan of boiling water and reduce to a medium heat. Cover the pan and cook for 45-60 minutes until the lemons are super soft (until a knife cuts through the skin without any force). Drain and leave to cool. Whilst the lemons are cooking, use this time to prepare and set aside all the dry ingredients.

When the lemons have cooled, cut them in half lengthways, remove any pips and blitz into a purée using a food processor. The smell at this point is mouth-watering and takes me right back to toast and lemon curd days with my Granny!

Lemon Cake.jpeg

Once the lemons are reduced to a delicious puree and there are very small chunks of rind left, it's time to prepare the flax-egg. Combine the ground flaxseeds with water, stir a little and leave for a few minutes to bind. Meanwhile, add all other ingredients to the processor and blitz. Add the flax-eggs and continue blitzing until the mixture has completely combined. The mix is quite thick so you may have to stop a few times and give it a little helping hand, but there is something very satisfying about seeing it all come together in the blender.

Scrape the mixture into the cake tin and smooth it around with the back of a spoon. It won't be completely flat or even but this is part of it's beauty. Place in the oven for 40 mins until golden brown and once cooled, dust with desiccated coconut and serve with seasonal berries.

Tip: Goes perfectly with coconut maple cream too - heaven!

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Supper Club | Summer 2017

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Supper Club | Summer 2017

23 June 2017, IVY.Berlin, Neukölln, 12045 Berlin

Photo credits: Daliah @foodvergnuegen and Sissi @eatinginberlin

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Blood Orange & Thyme Polenta Cake

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Blood Orange & Thyme Polenta Cake

INGREDIENTS:

  • 1-2 blood oranges (for the bottom)

  • 125g vegan butter (plus extra for greasing)

  • 250g light brown sugar

  • 175g polenta

  • 200g ground almonds

  • 1 tsp baking powder

  • Zest and juice of 2 blood oranges

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 4 tbsp flaxseeds + 8 tbsp water

For the syrup:

  • 2 tbsp light brown sugar

  • 2 tbsp water or juice of half an orange

  • Pinch of dried thyme or a few sprigs of fresh

Pre-heat the oven to 180°C and butter the bottom of a 23cm/9inch clip cake tin (if you don't have a clip tin, line the whole thing with baking paper leaving enough poking out of the top so that you can easily lift the cake out once cooked).

Prepare the oranges for the top of the cake by carefully slicing into thin rounds, remove and discard any seeds and bitter pith and arrange the slices to cover the bottom of the cake tin. Fill in any gaps with smaller cuts of orange segments. 

Prepare the flax-eggs by mixing the flaxseeds and water together in a bowl and leave for a few minutes to bind. Peel the remaining blood oranges and chop roughly. Measure all the dry ingredients and place in a blender, then add the chopped orange, vanilla, salt and flax-eggs and blitz until combined. Pour mixture in to the cake tin on top of the orange slices and bake in the oven for 40-45 minutes until it turns a deep golden colour.

While the cake is in the oven you can make the syrup. Pour equal parts water and sugar in a small saucepan and heat on a low - medium heat, stirring often until all of the sugar has dissolved, around 5-10 minutes.  As the syrup begins to bubble gently, add a pinch of dried thyme and stir well. Remove from heat and leave to cool. NB: I only had dried thyme in the cupboard and it worked perfectly, although I'm sure that fresh thyme would be just as, if not more satisfying. You could even crisp some up in the oven and serve along side the cake.

Remove from the oven and leave to cool. Unclip the sides (if using a clip tin) and slide a sharp knife or spatular underneath the cake to loosen it from the bottom. Turn the cake upside down and carefully remove the bottom of the tin to reveal those tempting blood orange rounds.

Smother with as much syrup as your sweet tooth can take and enjoy! 

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Fig & Rosemary Polenta Cake

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Fig & Rosemary Polenta Cake

Fig Cake New.jpg

INGREDIENTS:

  • 5-6 ripe figs

  • 125g vegan “butter” (plus extra for caramelising the figs)

  • 250g light brown sugar

  • 175g polenta

  • 200g ground almonds

  • 1 tsp baking powder

  • Zest and juice of 2 lemons

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 3 tbsp flaxseeds + 6 tbsp water

  • A few sprigs of rosemary (to top)

Pre-heat the oven to 175 degrees. 

Take a 23cm/9inch non-stick cake tin, add a spoonful of butter and place in the oven for a few minutes until the butter has melted, covering the bottom of the tin. Remove from oven and carefully sprinkle over some sugar, again to cover the bottom of the tin. Slice 3-4 figs and arrange to cover the bottom of the cake tin. 

Prepare the flax-eggs by mixing the flaxseeds and water together in a bowl and leave for a few minutes to bind. Roughly chop the remaining few figs and place in a blender with all other ingredients. Blitz until combined; texture thick, taste devine! Pour mixture in to the cake tin on top of the figs, and bake in oven for 40-45 minutes. It will turn a very pleasing, deep golden colour. 

Meanwhile, place the rosemary in the oven for a few minutes to crisp up.

Fig2 New.jpg

Remove cake from the oven and leave to cool then unclip the sides (if using a clip tin) and slide a sharp knife or spatular underneath the cake to loosen it from the bottom. Turn the cake upside down and carefully remove the bottom of the tin to reveal those beautiful, caramelised figs. Decorate with the roasted rosemary sprigs and enjoy! 

NB: Walnuts are a nice addition to this cake. Simply blitz a handful together with the cake mix or place on the bottom of the tin to caramelise along with the fig slices.

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