24 January 2020

VEGAN ROSEHIP ALMOND CAKE

By now, my love for old-fashioned desserts is very well known. Their crumbly, yet tender texture and classic flavour combinations give just the right balance between delight and nostalgia.
This lovely little cake is no different; full of almonds, fragrant rosehip jam, orange zest, and walnuts. The perfect winter cake, aromatic and humble. I always serve it chilled, with strong, freshly brewed coffee, but a cup of warm fruit tea would also be fantastic.


Ingredients
For the cake
100 grams rosehip jam
75 grams beet sugar
200 ml tepid water
1 teaspoon vanilla bean paste
½ teaspoon orange zest
20 ml vegetable oil
150 grams plain flour, sifted
2 teaspoons baking powder
50 grams coarsely ground almonds
For the topping
120 grams rosehip jam
50 grams ground almonds or walnuts, optional

Preparation
Place the jam in a large bowl, sprinkle in the sugar, and mix well until incorporated. Add in the oil, orange zest, and vanilla, mix again, and then pour in the tepid water. If the water is on the warmer side, it will blend easily. Mix slowly at first so it starts to blend, and then whisk vigorously until the jam disperses throughout the water. Finally, add in the flour and the baking powder, as well as the coarsely ground almonds. Mix until just incorporated.
Line a small baking pan (18x18 cm) with baking parchment, and pour in the batter. Tap the pan a few times against the work surface so it levels nicely and bakes evenly, and bake in a preheated oven, at 180°C, for about 15-20 minutes, depending on the oven. Check the doneness with a toothpick to make sure it is baked, but not dry. As soon as it is out of the oven, evenly spread the jam in a thick layer, and let it slowly start to soak into the cake. Generously sprinkle with ground almonds or walnuts, and let it cool down to at least room temperature before serving. Yields 9 servings.

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