Cakes
The Affinities Cake Recipe
Passive Time | 60 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 200 gm flour
- 200 gm golden castor sugar
- 100 gm ground almonds
- 75 gm cocoa powder
- 1 Tsp bicarbonate of soda baking soda
- pinch Asalt
- 6 Tbsp. olive oil
- 400 ml prune juice
- 1 Tbsp balsamic vinegar
- 1 Tbsp pure vanilla extract
Ingredients
|
|
Instructions
- Preheat the oven to 150 degree C.
- Oil a 20 cm cake tin, approx 10 cm deep. Line the bottom of the tin with some greaseproof paper.
- Do not use a spring fold tin with a loose bottom else your mixture will leak out.
- Sift the dry ingredients into a bowl and then make 3 holes with a spoon.
- Put the vanilla, vinegar and oil into each hole and pour the prune juice on top. Mix well.
- The result is a gentle volcanic reaction with bubbles rising to the surface.
- Pour the batter into the cake tin and bake for 30-35 minutes.
- Gently stick a skewer in the cake. It should come out clean and still be moist.
- Cool on a wire rack for couple of hours before serving
Recipe Notes
Ritu says: I love to eat this cake with nice runny custard. You could also serve it with fresh strawberries to give it an oomph factor!