Well it looks like the Summer is well and truly behind us and we are now being fast forwarded into all things autumnal. Whilst I’m still rocking around in cotton skirts my thoughts have suddenly turned to stews and baked goods… and yes, maybe even pumpkins. This cake (as with most of my recipes) is a concoction of ingredients I happened to have around but I think it’s already become a firm favourite – i.e. it has the Husband stamp of approval.
I knew I wanted to keep it refined sugar-free. Not because I’m anti-sugar (I’m happy to consume a little of the hard stuff now and again) but because the recent feedback I’ve been getting regarding the book is that you all love the recipes that are refined-sugar and gluten free. And so, being the helpful gal I am, I thought I’d endeavour to keep this cake as ‘healthy’ as possible – although let’s face it, no cake will ever be entirely healthy.
You might have noticed by now that I’m a wee bit obsessed with gram flour. I just love the texture (once cooked!) because holy heck that chickpea batter tastes somethin’ funky raw. Warning!!! Never, EVER be tempted to lick that bowl – trust me, i’ve tried and regretted it one too many times. Once baked though it magically transforms into the most gloriously moist cake with the perfect amount of crumb. The coconut glaze is the perfect compliment to the tangy redcurrants and is the first time I’ve been able to achieve the desired consistency without resorting to refined sugar. Yup, this one will definitely be getting made again.
what you’ll need
2 cups gram flour
1/2 cup ground almonds
2 tsp baking powder
1/2 tsp. bicarbonate of soda
2 tbsp coconut oil, melted
1/3 cup plain soya (or coconut) yoghurt
1/3 cup coconut milk
2/3 cup maple syrup
1/4 cup agave
1 tsp vanilla extract
2 cups red currants
for the glaze
1 heaped tbsp coconut oil
1/4 cup coconut milk
1/4 cup desiccated coconut
2 tbsp agave
1 tbsp cornflour
what you’ll do
pre-heat the oven to 180 degrees celcius/350 degress fahrenheit.
combine the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
whisk together the yoghurt, milk, coconut oil, vanilla extract and sweeteners.
make a well in the flour and pour in the wet ingredients. fold gently until the ingredients are thoroughly combined before stirring through around half of the redcurrants – leaving the remainder on the stalk for presentation purposes.
grease your bundt tin with a little coconut oil. pour the batter into the tin and bake for around 30mins.
allow it to cool for around 10mins before removing from the tin and transferring to a cooling rack.
meanwhile, whisk all the glaze ingredients together in a pan and simmer until reduced and reasonably thick. let it cool a little before spooning around the top of the cake, allowing some of it to strategically run down the sides. leave it to cool further for around 5-10minutes before adorning with the remaining red currants.