Monday, June 15, 2009
Lillian graduated from high school and was confirmed this month, so I planned to have a little party à trois for her at my house. Her Auntie Tina invited herself, then moved it to her house, so the party and its menu ended up being outside of my control, but I did make the cake I'd originally planned. It's a veganisation of this cake from this month's Gourmet magazine. Nobody but Rachael said much about it, but she really, really liked it. She cut the cake into eight pieces so there was an extra piece, which she claimed, then she ate Apolinario's piece (he was sick, and didn't want it) and half of mine (I was the mother, so had to give it to her).
1T each tapioca starch, golden flax meal
45ml + 120ml soy yogurt, divided
140g + 1T sugar, divided
1/2t vanilla extract
1C/140g all-purpose flour
1/2t baking powder
1/2t baking soda
1/2 pint (6oz/170g) fresh raspberries (blueberries would be good, too)
Heat oven to 400ºF. Grease and flour a suitable cake pan (I used a 7.5" tube pan, but an 8" round pan would work too).
Whisk the flax and tapioca together with the 45ml soy yogurt, and let rest and thicken while you beat the margarine and 140g of sugar together till fluffy. Add the flax mixture to the margarine, and beat some more. Whisk the flour, baking powder, baking soda, and salt together, then add to the margarine fluff alternately with the yogurt. Spread batter into your prepared cake pan, then scatter the berries over. Poke them down into the batter till they're halfway submerged, then sprinkle with your remaining tablespoon of sugar.
Bake till the cake's coming away from the sides of the pan and a tester comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.