Celebration cakes take time: time to decide which flavours to use, time to source the ingredients, time to make and bake, and are totally worth the effort when the person you’ve made it for says thank you with a smile, it tasted delicious.
Last night, just before nine o’clock, I decided my daughter and son-in-law had to have a celebration cake for their tenth wedding anniversary. I drove to the nearest town, fifteen minutes away, where the supermarkets stay open until late every night of the week as it’s a popular tourist town. I’d made a list and enjoyed finding each item, and deleting it off my phone list in notes as I wandered the aisles. Initially I’d thought to use peaches scented with orange flower water to make the cake, but the peaches were too green, not at all enticing. Further along the stand lay a heap of apricots, yellow with a rosy blush and smelling ripe and delicious. I had to buy them, thinking a delicate dash of rosewater and almond meal would be quite special. Baking is working by chance with what’s available. You make temporary plans, yet in the end it’s the best produce found that determines the outcome.
This cake is vegan, sugar free, dairy free and with a gluten free option. It’s texture is light due to several ingredients. While the baking powder and apple cider vinegar raises the flour, and the ground chia seeds bind the mixture, it’s the chickpea water that lightens and aerates the texture creating a vegan cake unlike others. The typical dense vegan cake is no more when using chickpea water. I use chilled coconut cream that's been left in the fridge overnight, whipped with stevia and vanilla bean pulp for icing. Who would have thought that it's more delicious than icing frosting!
· The health benefits of apricots include its ability to treat indigestion, constipation, earaches, fever, skin diseases, cancers, and anemia. Apricots also help improve heart health, and treat strained muscles and wounds. It is also believed that apricots are good for skin care, which is why it makes an important addition to various cosmetics. Furthermore, apricots have the ability to reduce cholesterol levels, prevent the deterioration of vision, aid in weight loss, treat respiratory conditions, boost bone strength, and maintain electrolyte balance in the body.
· Natural, unsalted almonds are a tasty and nutritious snack with plenty of health benefits. Loaded with minerals, they are also among the healthiest of tree nuts. Just a handful of nutrient-rich almonds a day helps promote heart health and prevent weight gain, and it may even help fight diseases like diabetes and Alzheimer's. Almonds are rich in vitamin E, calcium, magnesium and potassium. Also, almonds are a significant source of protein and fibre, while being naturally low in sugar. Of all tree nuts, almonds rank highest in protein, fibre, calcium, vitamin E, riboflavin and niacin content by weight. There are 160 calories in 23 almonds. While many of these calories come from fat, it is primarily the healthy unsaturated fats and not the unhealthy saturated kind.
APRICOT & ALMOND CAKE
Makes 2 x 23cm (11½ inch) cakes
V, RSF, DF, GF
¾ cup spelt flour OR GF plain flour
3 cups almond meal
3 teaspoons bicarbonate of soda
pinch of salt
1 cup maple syrup
¼ cup apricots
1 teaspoon rose water
water from 400 gram tin of unsalted chickpeas
3 teaspoons apple cider vinegar
Dalfour apricot jam
Preheat the oven to 200’C. Line the bottom of the springform pan with baking paper, and lightly oil and flour the sides with coconut oil. Place all the dry ingredients in a bowl and mix well to remove any lumps. Add the wet ingredients, and whisk until the mixture is the consistency of a cake batter. Divide the batter into the prepared cake tins and bake for 30 minutes, until the skewer comes out clean. Set aside on a wire rack to cool for 15 minutes before removing from tin and allowing to completely cool. When the cakes are cool, spread the apricot jam over one and sandwich it with the other. Spoon the coconut icing over the top of the cake. Garnish with slices of apricots around the rim of the cake or with flowers for a special occasion.
400 grams (13 fl oz.) Coyo coconut yogurt, refrigerated overnight
1/4 cup maple syrup
1 teaspoon vanilla extract
Whip the coconut yogurt using an electric beater until it becomes thick, about 5-10 minutes. Once it’s thick and holds its shape, drizzle in the maple syrup and vanilla extract, and continue whisking for another minute until the mixture is completely thickened.