Cakes, Cakes, Cakes who doesn’t love a slice of good cake? Whether its for tea, after dinner, breakfast or special celebration a cake always makes you smile and your palate? well it keeps wanting more especially if it’s one you can indulge in without the fear of an allergic reaction. This week I decided to focus on egg allergy and cakes. When you flick through books or browse the invaluable internet you always come across gorgeous recipes but majority of them contain eggs. Do you or someone you know suffer from an egg allergy? Do you sit there thinking to yourself what do I use to substitute eggs and will it give me the right depth, texture and flavour? Well firstly, there are many egg substitutes out there using fruit puree, egg replacer, vinegar and baking soda, buttermilk and gosh the list goes on but which do you use for the type of cake you want to make? For example personally I dislike using egg replacer in cakes as they don’t rise, I have used baking soda and vinegar which gives a good rise but is suitable for cakes requiring a small quantity of eggs, fruit puree works well but it does give you a slight taste of it in your cake so it all depends on what cake you are baking and what you want to achieve as you may need to add other ingredients to achieve the texture you want. Over time I will share my personal selection of egg free cake recipes which will work for anyone as long as you follow the instructions clearly. The inspiration for this zesty, sweet spiced cake came from a picture of a clementine tweeted by chef Sanjeev Kapoor asking what would you do with this? So this is what was concocted on the spot and considering I had never made an egg less semolina cake the results were amazing…… A cake that has a slight grainy texture from semolina, zesty clementine soaking through with a balanced blend of bitter clove and sweet cinnamon, finished off with a drizzle of creamy white chocolate.
If you would like a vegan/dairy free version of this cake you can easily substitute certain ingredients as mentioned below.
Egg Free Cinnamon and Clove Spiced Clementine and Semolina cake (can be made vegan friendly and dairy free)
Preparation time: 15 minutes
Baking time: 30-40 minutes
Makes: 6″ cake to serve 6-8 (small slices)
140g Fine semolina
30g Self raising flour
1/2 Tsp Baking powder
85g Caster sugar
3/4 Tsp cinnamon powder
Pinch of clove powder
Pinch of salt
Rind of 3 clementines ( juice of 2 clementines required to make syrup)
95ml Olive oil
1 Cup buttermilk ( See tips section on making buttermilk at home,for vegan/non dairy option you can use soya,almond,coconut, hemp see tips section)
For the clementine syrup:
Juice of 2 clementines
3 Tbsp granulated sugar
1 pice of cinnamon stick about 1 ”
50g white chocolate melted (for vegan/dairy free option use non dairy white chocolate)
1 Peeled clementine
1. Pre heat the oven to 180 degree c or 160 c for fan assisted. Grease a 6 inch cake tin.
2. In a bowl add all the dry ingredients for the cake and stir together, pour in the buttermilk and oil and mix until well combined.
3. Pour into your cake tin.
4. Place in the oven and cook for 30 minutes. Insert a skewer and it should come out clean, if not cook for a further 5 minutes.
5. To make the syrup add all the ingredients into a pan and bring to a slight boil. Remove the cloves and cinnamon stick.
6. Once baked, leave in tin for 5 minutes before transferring onto a wire rack.
7. On the rack face the cake good side up and whilst it’s still warm pour the syrup over the cake. Let the cake cool before transferring it onto a serving plate.
8. Drizzle white chocolate over the cake before serving.
1. To make buttermilk, add a tbsp of lemon juice to 1 cup milk, stir and let it stand for 10 minutes before use.
2. For vegan option: take 1 cup non dairy milk, add 1 tbsp apple cider vinegar, stir and leave to stand for about 10 minutes before use.
As this cake is baked from scratch I am entering it to Made with love Mondays hosted by Mark aka Javelin Warrior