Birthday cake 100% natural
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…or more sophisticated?
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In an old post I gave you a multi-user-quick & easy 100% natural dough where I wrote…
On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!
For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!
But today I used the same dough for a special birthday cake which gives you another idea of how it could be used for anything under the sun!
Having said that, there is a twist to it and that’s the amazing Ganache recipe I got from a Super blogger http://truecolorblog.com/2013/03/ who posted a short summary of her own journey into healthy nutrition with exquisite improvisation in the culinary domain which she’ll post the recipes in the future. I took the ingredients and worked out the quantities which happened to be very popular on the birthday cake and I must say, it’s the best natural Ganache in my fifteen years of experimenting it, so enjoy and let me know what you think of it, I always appreciate feedback!
18th Birthday cake batter
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Ingredients
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1. 2 1/2 cup white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal or for the gluten intolerant you could experiment with Gluten free flour too. )
2. 1 pinch of salt ( Best from a nature shop but not indispensable )
3. 2 tsp ( Dessert spoon ) Baking powder
4. 1 pinch Baking soda
5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )
Pyramid top
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6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener or even sugar for those who use that )
7. 1 cup of Soda water or sparkling water if you want.
8. Cocoa or carob powder for the cocoa sensitive, according to strength of taste for one batch and the other could be lemon, coconut or vanilla flavor
Method
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Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.
I’m giving you all these minor details as they tend to be annoying to have to discover on the spot
Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly ) but anything will do, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!
Color, palate & poetry…
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Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven.
It is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!
Ganache
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Ingredients
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1. 3 ripe Avocados
2. 1 1/2 to 2 cups pure cocoa or carob powder
3. 400 to 600 gr= 12.86 to 21.16 oz Honey, rice syrup or any kind of natural sweetener
Method
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1. Mix it with electric mixer until creamy and smooth.
2. But add slowly the malt or honey, taste it and add if necessary.
3. Take the two different colored cakes and alter one to another for contrast and spreading in between a layer of Ganache to make it stick together, make the pieces of cake smaller to shape a pyramid then decorate the cake.
4. As a finish touch you could put grated coconut on top and add pieces of chocolate as decoration and even real roses as I’d happened to have at home!
Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious and just enjoy the moment of this special occasion whatever it might be 🙂
ArtPoetry&Literature 