Cake! Who doesn’t love cake! (I do!)
As some of you know, I am a passionate follower of a whole food plant based no oil vegan diet and have been slowly working through transforming some of my favourite Patisserie recipes into whole food plant based yumminess!
This is a compliant version of my Blackcurrant Bakewell Cake. It has a deliciously sweet and creamy cashew, coconut and blackcurrant frosting.
With this recipe is my blackcurrant jam, part of which goes into the cake batter and part of which goes into the cream frosting. This is a really delicious jam recipe and would be amazing on any of my previous bread blog recipes along with my polenta butter recipe. Mmmm! Bread, butter and Jam… what could be better…
What makes this jam even lovelier is that the Blackcurrants were picked here on-site in our beautifully tended organic market gardens.
With a bit of patience you can make this beautiful showstopper for your family Sunday lunch or special occasion… It’s an easy one, it really is so don’t be daunted!
Just remember, as with any caking and baking, time is a key factor. Always take your time and never ever work with warm cakes or fillings… cold is the key. Cold component parts and a little bit of patience and before you know it you will have created a beautiful nutritionally rich showpiece naked cake that all of your family and friends can enjoy!
I have included a set of links at the bottom of the blog for anyone wondering what equipment I have used… the box is titled “I recommend”.
Happy baking everyone!
Blackcurrant Bakewell Cake with Cashew, Coconut, Blackcurrant Frosting
A delicious and nutritionally rich recipe fit for any occasion!
The frosting for this recipe uses coconut milk, if you would prefer not to use this ingredient you can use plant milk, just be aware the frosting will be a little softer without the coconut milk.
- 200 grams blackcurrants
- 6 tbsp maple syrup
- 1 tsp cinnamon
- 4 tsp agar
Blackcurrant Bakewell Cake.
- 450 grams ground almonds
- 480 grams wholegrain flour
- 1/2 tsp salt
- 720 mls plant milk
- 600 grams date syrup
- 6 flat tsp bicarb of soda
- 8 tbsp blackcurrant jam (leave aside the rest of the jam for the frosting)
- 3 tsp cinnamon
Cashew, Cocount, Blackcurrant Frosting.
- 180 grams cashew nuts
- 5 medjool dates – pitted
- 75 grams maple syrup ((or to taste, I have a sweet tooth))
- 240 mls coconut milk (full fat) ((or plant milk if you prefer))
Heat the Blackcurrants with 200 mls of water, the syrup, the cinnamon and the agar together. Simmer for five minutes, the liquid should be looking thicker now… you may need a dash more water but if the jam is too thick you can add the water at the end.
Take the jam off and put the mix into your blender, blend for one minute until smooth and then pass the mix through a fine seive. At this stage the jam should be thick and of a nice Jammy consistency.
BLACKCURRANT BAKEWELL CAKE.
Line three 8″ round cake tins well with parchment paper. Set the oven to 160 degrees celcius – this is my preferred baking temperature.
Weigh out all of the dry ingredients into a bowl.
Weigh the milk and the syrup into a saucepan and heat until the liquid is hot to touch (scald), pour the mix over the dry and stir thoroughly. Add the jam and encourporate. Split the mix into the three tins evenly and bake for 45 mins, or until the core temperature of the cake is 100 degrees celcius using a temperature probe.
Cool on wire racks.
CASHEW, COCONUT AND BLACKCURRANT FROSTING.
Cover the cashew nuts and pitted dates in water and simmer for ten minutes.
Strain and then put the strained cashews and dates into the blender with the syrup and coconut milk (or plant milk if you prefer). Once this mixture is smooth, adjust the sweetness to suit your pallette. Fold in the remaining jam mixture, chill for about an hour.
Once your frosting fridged and cold, and your cakes are cool to the touch, you can start assembling your cakes!