According to Holly this “dairy and gluten free cake is super nutrient dense with no added sugar or anything highly refined. The addition of a fermented product (we used kombucha) introduces lactobacilli and yeasts which work to condition the flour and leaven the mix.” Holly suggests you vary the nuts, fruits and spices according your taste but recommends you stick to sundried fruits because even though they are less vibrant they provide the best flavor and nutrition.
We think this cake will make a wonderful substitute for the sweet and boozy Christmas cakes & puddings. Maybe consider using dried cherries, cranberries and prunes to really add the Christmas spirit into your cake.
Serves 10-12. This is a simple to cook recipe but needs some planning because it needs requires soaking and resting time – around 10 hours. We left ours in a warm part of the kitchen overnight. Slow cooking goodness!
It seems to taste better every day after baking so make ahead of time.
You will need:
100g raw pecans
½ teaspoon salt
85g coconut oil, plus extra for greasing cake tin
400g tin coconut milk
Zest and juice of 1 1/2 large navel oranges
1 teaspoon ground cinnamon
0.5 teaspoon ground star anise
0.5 teaspoon cloves
240g sundried peaches, chopped
120g sundried pears, nectarines, apricots, chopped
110g sundried raisins
100g glace ginger, chopped
125g kefir, kombucha or jun (Holly has detailed recipes for all if you would like to learn, otherwise purchase a quality made version – we used a ginger kombucha)
55g coconut flour
75-100g brown rice flour
How to make:
1. Soak the pecans in a bowl of salted water over night. Rinse well and drain. Set aside.
2. Grease a 22cm round tin with coconut oil and line with baking paper
3. Pour the coconut milk into a large saucepan and bring to the boil.
4. Add the orange zest and juice, sea salt and spices. Stir in the chopped dried/glace fruit and remove from the heat. Allow mix to cool to room temperature.
6. Add the coconut oil and most of the pecans (reserve some for top of the cake). NB. We roughly chopped the pecans going into the cake.
7. In a bowl combine the flours and mix well. Gradually start by adding half the dry mix to the fruit mix, a little at a time, mixing gently to ensure no dry spots of flour remain.
8. Add the remaining flour to forma thick, spoonable batter – you may not need all of the flour mix as this depends on how much liquid the fruit has absorbed.
9. Pour the mixture into the prepared cake tin and decorate the top with the reserves pecans and extra ginger. Cover with a clean tea towel and leave to rise in a warm spot for 6-10 hours (this leavens the mixture). Don’t expect it to rise much, or possibly at all, at this stage.
10. Preheat oven to 160c. Cover the cake with foil and bake for 45mins. Take of the foil and to bake for 30-40 mins or until a skewer comes out clean and dry after being inserted into the centre of the cake (our cake took an extra 20 mins to cook as we made a smaller, higher cake – and probably could have done with even a little longer).
11. Allow the cake to cool completely in the tin on a wire rack before carefully removing and serving with labne (see previous post) or as Holly does with cashew and citrus amazake cream or home made clotted cream – but you will need to buy Holly’s book for those recipes 🙂
Recipe taken from Ferment by Holly Davis (Murdoch Books, RRP $45.00)
Images by Samantha Mackie