Ingredients:
225 gm Olivite or Olivani (dairy free spread)
1/2 cup caster sugar
1/2 cup brown sugar
8 tsp (+ 2 tbsp water) No Egg (egg replacer by Orgran)
Grated rind of one orange
1 tbsp lime juice (or lemon)
1 1/2 cup sifted plain flour
2 tsp baking powder
1 cup (ground/crushed) mixed sunflower seeds, almonds, dried apricot, walnuts, chia seeds
4 cups grated carrot
1 grated apple
8 tsp (+ 4 tbsp water) No Egg
Icing:
3 tbsp Olivite or Olivani spread
Passionfruit pulp
1 cup icing sugar
Method:
- In food processor, combine mixed seeds and nuts and process until ground/crushed. Set aside.
- Using grater attachment, grate carrots and apple. Combine and set aside.
- In bowl, cream spread and sugars until pale and creamy.
- Add first measure of No Egg, rind and juice and mix again.
- Add flour, baking powder, seed/nut mixture, carrot and apple and mix to combine. Set aside.
- Mix 2nd measure of No Egg until stiff (not peaked, but well mixed). Fold through the cake mixture until combined.
- Pour batter into greased and floured ring cake tin. Bake at 180 degrees until firm (but springy) to touch, shrinking away from edges of the tin and golden in colour.
- Turn out onto cooling rack. When cool, ice.
Mix spread, passionfruit pulp and icing sugar until creamy. If need be, add a teaspoon or so of water (or a dash of soy cream) to make a butter cream consistency.
Recipe by Alina @ LittleByLittle
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