Rabu, 28 November 2018

ROSE CARDAMOM AND BLOOD ORANGE LOAF CAKE

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Half cake, half quick bread, this rose cardamom and blood orange loaf cake makes for an excellent breakfast, brunch or dessert addition to any Valentine’s Day table. Its sweet, slightly floral notes originate from a hint of dried rose petals and nuanced, spicy cardamom. In season, blood oranges contribute to a berry-like finish as part of a lush, yet lightly iced topping.

Applesauce is the hidden MVI (most valuable ingredient) in this loaf cake. Especially important in gluten-free baking, applesauce acts as a binding agent, providing a light sweetness and preventing the bake from drying out. It also pairs wonderfully with cardamom and rose flavors.

Ingredients

  • 1/2 cup vegan butter, room temperature
  • 3/4 cup organic cane sugar
  • 1 tbsp dried rose petals (culinary grade), plus more for topping
  • 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
  • 1 tsp vanilla extract
  • 1 cup organic, unsweetened apple sauce
  • 2 cups 1-to-1 gluten free flour (I used this brand.)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp ground cardamom
  • 1/2 cup vegan cream cheese
  • 1/2 cup organic powdered sugar
  • 2 1/2 tbsp blood orange juice
  • blood orange slices (optional for garnish)


Instructions

  1. Pre-heat the oven to 350 degrees F.
  2. Grease a loaf pan with a little vegan butter. Set aside.
  3. In a food processor, add the sugar and rose petals, and gently pulse until rose petals are well incorporated.
  4. In a medium-sized bowl, cream the butter and sugar. Add the flax eggs, vanilla and applesauce. Fold ingredients to mix.
  5. .......................................................................................................
  6. ...............................................................................................................



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