This post is also available in: עברית (Hebrew)
Another Rosh-Hashana and another Yom-Kipur are behind us.
After the Holiday dinner, I set with my oldest nephew (12) and was amazed at what she showed me. While I was living the illusion that Facebook is advanced (well apparently so not, Facebook is for oldies), and only trying to figure out my way on my Instagram account, Yuval was showing me dozens of videos on musical.ly that she and her sisters were uploading weekly.
I have never felt so old.
We went to my parents house to spend Yom-Kipur there. The girls and me are walking along the street I was growing up in, meeting neighbors that were once kids like me and are now parents themselves (like me).
I have never felt so old.
Amit (my oldest) was trying hard to learn to ride her bike, on the same street corner we used to play ball with the neighbors when we were young.
I have never felt so old.
So since I suspect I was born old anyway, I figured I might as well embrace it rather than frown over it, and make a grownup cake, spice cake. It is highly recommended if you like this type of cakes, and if you haven’t tried yet, what are you waiting for? You are only getting older.. 🙂 (oh and surprisingly my little one liked it too!)
The Dishometer Rating:
- Wet:
- ¾ cup soy/almond milk, or fresh orange juice (if using the milk add 1 tea spoon vinegar to the ingredients)
- ¾ cup pure maple syrup
- ¼ cup coconut oil or grape seed oil
- ¼ cup unsweetened apple sauce
- 1 tea spoon vanilla extract
- Dry:
- 1¾ cup whole spelt flour (265 g)
- 1½ tea spoon of a mix of cardamon, cloves and nutmeg
- ¼ tea spoon salt
- On top of the cake:
- lemon zest from 2 lemons
- Warm an oven to 180 C and line a loaf pan with parchment paper or spray with nonstick spray.
- Place all the "wet" ingredients in a bowl and whisk well. Add the "dry" ingredients and mix only until combined (do not over mix). *Note: Mix the cake's ingredients only when the oven is warm enough and ready for the batter to go in, and you have everything lined up, as a mixture that will wait for the oven will not rise well.
- Pour the batter to the loaf pan, add the lemon zest on top of it, and place in the oven for 40 minutes (to check if ready place a toothpick in the cake 2 to 3 spots, if it comes out dry it is ready).. Wait for the cake to cool completely before you removing from pan or cutting (if you are making the muffins bake for 25 minutes).
P.S.
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Moran
2 תגובות
If I wanted to make this a 3-tiered cake, could I just add 50% of the ingredients to the recipe and pour into three 9 round cake pans?
Yes, I believe so.