This cake has been developed from a vegan recipe I all the time use that’s by Dan Lepard, my go-to baking guru. I don’t prefer it when vegan recipes are a poor relative of their wealthy dairy cousins, and this cake is a stand-alone champion. It deserves to be made not as a vegan model of a cake, however merely as a tremendous cake.
The prunes, water and oil emulsify collectively to create an answer that mimics the properties that often come from eggs, whereas additionally offering a wholesome hit of fibre and nutritional vitamins. The additional gluten in bread flour additionally helps with the construction, candy potato provides main moistness, and the vinegar provides the elevating agent a lift.
Espresso is an earthy flavour and it goes effectively with the nutty sweetness of the halva. Halva is a sesame-based candy from the Center East that manages to be each dense and fluffy. It is available in a lot of flavours – the nutty variations, in addition to honey and chocolate, would go completely with this recipe.
Prep time: 20 minutes | Cooking time: 20 minutes, plus 50 minutes chilling
SERVES
4
INGREDIENTS
- 10g instantaneous espresso granules
- 100g prunes
- 150ml gentle olive oil
- 1 tsp purple wine vinegar
- 10g malt extract
- 2 tsp vanilla extract
- 140g caster sugar
- 100g finely grated candy potato
- 125g sturdy white bread flour
- 50g plain (all-purpose) flour
- 1 tsp floor cinnamon
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 100g halva, plus further to brighten (elective)
For the icing:
- 1 tsp instantaneous espresso granules, plus further to brighten
- 100g silken tofu
- 1 tsp vanilla extract
- 150g icing sugar
METHOD
- In a heatproof jug, dissolve the moment espresso granules in 200ml boiling water, then add the prunes and go away for 5 minutes.
- Grease and line three 20cm spherical cake tins and preheat the oven to 190C/170C Fan/Fuel 5.
- Put the prune combination in a blender with the oil, vinegar, malt extract and vanilla, and mix till easy. Pour the blender contents into a big mixing bowl and stir via the sugar and grated candy potato. Add the flours, cinnamon, baking powder and bicarbonate of soda, and beat to a thick batter. Divide between the three tins and crumble the halva evenly on high of them.
- Bake for 20 minutes (or till a skewer inserted in the course of the cake comes out clear), take away from the tin and switch to a wire rack to chill.
- Whereas the cake cools, make the icing. Add a number of drops of boiling water to the espresso granules in a bowl and stir simply till they’ve dissolved. Mix this along with the silken tofu and vanilla extract. Gently mix this with the icing sugar, cowl and chill within the fridge for half-hour, then into the freezer for 20 minutes. If the icing is simply too skinny, put again within the freezer till it reaches the specified consistency.
- As soon as the sponges are utterly cooled, layer them along with the tofu icing. High with the icing, then sprinkle a number of extra espresso granules and extra halva, if desired.
Recipes and pictures taken from Good to Eat by David Atherton (Hodder & Stoughton, £25)
