Vegan matcha, black sesame and rose drizzle cake

Hi All,

 

We survived our studies and they are all done and dusted now and we actually have the weekend off to do whatever we like (so long as it is watching television and laying around contemplating our navels 😉 ). I promised you a cake and here it is. I made this one earlier and took it to my daughters where I promptly ate most of it all by myself it was that delicious. I altered the recipe to suit what I wanted from a most wonderful recipe on Holy Cow Vegan, a fantastic blog by Vaishali Honawar where I got the recipe that Stevie-boy used to make my most delicious orange and poppyseed drizzle cake. Vaishali’s recipe is for a lemon poppyseed bundt cake with lemon glaze but I fancied orange as I am not much of a lemon girl and so we adapted the recipe. I then made it minus the poppyseeds for a dinner party with friends and it was equally as delicious.

It was about then that I had the idea to use this incredibly versatile recipe to make a matcha, black sesame and rose drizzle cake. I liked the sound of the combined ingredients and was keen to give it a go. It’s a really easy recipe to make, it hasn’t failed me yet in the three times that I have baked it and it results in a gorgeous, light, moist sponge-like consistency that is a delight to eat. You could adapt this recipe in so many ways. You could use sweet red bean paste or chestnut puree to make a delicious filling, you could ice (frost) the cake however you liked and leave off the drizzle. You could flavour the cake with pretty much anything so long as you balance out the wet and dry ingredients in the suggested proportions and I, for one, am MOST glad that Ms Vaishali created this amazing recipe. We vegans can have our cake AND eat it 🙂

Vegan matcha and black sesame bundt cake with rose scented drizzle

For the cake:

2 2/3 cups of self-raising flour

1/4 tsp salt

1 1/2 cups of sugar (I used raw sugar)

1 3/4 cups almond or soy milk mixed with 2 tsp vinegar and set aside for five minutes to curdle

1/4 cup of black sesame seeds (I used 1/2 cup)

2 tablespoons of matcha (green tea powder)

1 tsp vanilla extract

1 cup of vegan margarine at room temperature

For the rose drizzle:

A few drops of rose water

1/4 cup water or almond or soy milk

3/4 cup icing (confectioner’s – powdered) sugar

Make the cake –

  1. Cream the sugar and margarine in a stand mixer or hand mixer fitted with a whisk, until light and fluffy, about 2 – 3 minutes. Stop the mixer and scrape down the bottom and sides of the bowl a couple of times during the mixing
No pictures of the creaming but here are the ingredients assembled and ready to get going

No pictures of the creaming but here are the ingredients assembled and ready to get going

  1. Mix the vanilla extract with the curdled milk mix
Again, no picture of the curdled milk mix but I was listening to Mark Bolan on Pandora radio so I was probably dancing around too much to take a photo ;)

Again, no picture of the curdled milk mix but I was listening to Mark Bolan on Pandora radio so I was probably dancing around too much to take a photo 😉

  1. Sift the self-raising flour, salt and matcha (green tea powder) into a dry bowl
Finally! I have an image to match the recipe step ;)

Finally! I have an image to match the recipe step 😉

  1. Add the flour to the margarine and sugar mixture in three batches, alternating with the almond or soy milk and vanilla mix. Mix for 20 seconds after each addition, and then scrape down the sides of the bowl to make sure that everything is well mixed
  1. Add the black sesame seeds and mix with a spatula to disperse them evenly through the batter
A bit ahead of myself but here's the black sesame seeds going in...

A bit ahead of myself but here’s the black sesame seeds going in…

  1. Grease a bundt cake pan with margarine or oil and dust liberally with flour (knocking out the excess). Pour the cake batter into the pan and bake in a preheated 180C (350F) oven for 45 minutes or until a toothpick or skewer inserted in the cake comes out clean. Let the cake stand in the bundt pan on a rack for 10 minutes while you make the drizzle, then unmould. This cake unmoulds easily but if you are having trouble, run a knife lightly and carefully around the edges.

Make the rose drizzle –

1 With a whisk, mix the water (or almond or soy milk) and sugar with a few drops of rose water till it forms a syrupy drizzle.

The ingredients to make the drizzle. I made the icing (powdered) sugar out of raw sugar in my vitamix

The ingredients to make the drizzle. I made the icing (powdered) sugar out of raw sugar in my vitamix

Apply the drizzle to the cake –

Once you have turned the cake out of the bundt pan onto a cake cooling rack, place the rack over a baking tray or oven sheet and using a teaspoon, slowly pour the cold drizzle over the warm cake.

 

Moist, green tinged, packed with delicious black sesame seeds and fragrant with rose water this was a most delicious cake indeed!

Moist, green tinged, packed with delicious black sesame seeds and fragrant with rose water this was a most delicious cake indeed!

Eat…eat a lot…make more…eat that one as well…

 

The sky is the limit folks!

I would like to thank Vaishali Honawar for creating and sharing her original recipe for a lemon poppy seed bundt cake with a lemon glaze with us all. This cake is now my go-to vegan cake and I will be experimenting with flavours and ingredients for the foreseeable future. This cake is delightful, easy and most wonderful to eat.

 

 

See you all on Wednesday when normal service will be resumed (I hope!)

Green Tea, Chainsaws, Moonshine and Redneck Rock down on the farm…

Hi All,

A terrifying thing has just happened…I headed to my “Blog” folder on my PC to look for the beginnings of a blog post. I usually have one or two ideas stuffed up my collective sleeve (I collect things in my sleeves so I am allowed to abuse the vernacular, mostly dirt and dog hair but whatchagonnado when you live on 4 acres out in the bush?) but today I found nada. Nada isn’t a good start folks…nada…zip…zilch…whatever you want to call it means that narf7 has to pull her finger out and get cracking with something for her dear constant readers to pore over with a microscope (you don’t? I am assured many do! 😉 ) for a Wednesday. Hump day arrives and narf7 has responded by being in recovery from her complete and utter addiction to Pinterest last week and by actually doing some work for once. Yesterday I spent the day removing rope and sundry “things” from a massive length of ex-fish-farm netting. The sundry things consisted of a huge amount of sludgy green algae (I removed it with that collective sleeve I mentioned earlier…), assorted chook manure that I kept finding thanks to the chooks being out now and most curious about what I was doing, several white plastic rings that I have NO idea what they were meant for but that made Steve excited to be the new owner of (for “own” read “throw in shed to make more mess…) along with so much thick nylon rope people are going to start talking about us unless I decide to find a tutorial for how to make a hammock that has a half-life.

IMG_2158

Here’s the view from the deck looking over the water at 7.30am on Monday morning and Steve just caught the sun coming up…

DSCF2317

And this is exactly the same spot the last image was taken but at 7am on Tuesday morning…it doesn’t look like the same place does it?! Anyone else think that we are in for a bit of rain in the near future? ;). Note, neither of these images have been Photo shopped.

We have been busy collecting wood and waiting for rain. We have various piles of debris on Serendipity Farm that we would like to imagine that we left there for the specific purpose of allowing the leaves to fall from the branches and mulch the denuded soil, harvesting smaller branches for a hugelkultur base for our soon to be realised ENORMOUS fully enclosed veggie garden (typing that just made me tired…) and for harvesting the larger portions for making Brunhilda the equivalent of a tasting platter. In reality we just piled them up whilst doing the metaphorical equivalent of putting our fingers in our ears and yelling “I CAN’T HEAR YOU” loudly…over and over again. Now we have to deal with our metaphoricals in a more physical way and after poring over ideas to make me look like I am a clever and savvy horticulturalist, environmentalist and permaculturist (all the “ists”) I came up with the idea to use the big bits for firewood. It’s amazing how much wood you actually get out of piles of ex shrubs. Steve and I know…we have been harvesting it all week.

IMG_2126

Ferals enjoying the autumn leaves

IMG_2124

The maple tree has finally started dropping it’s lovely red leaves

The weather for our winter so far (all 5 days of it) has been that glorious mix of crispy squeaky cold mornings and lovely sunny days. I love weather like this. It makes you feel clear headed and full of purpose (even when you aren’t and are just dragging along behind an overexcited dog hell bent on urinating on every shrub he sees). Today we cut more ex-fish farm netting and we collect more firewood. It might not sound interesting but when it all comes together it is both productive and delicious. I have been cooking a lot lately. Lots of wholesome soups and delicious Stromboli’s and my mind is starting to turn to food adventures. I am considering making a sweet Stromboli. How does adding some more sweetener to the dough and some kind of dried fruit and sweet spice sound? How about when I flatten it out (easiest dough to work with folks…) I spread over some grated apple and cinnamon sugar or grated chocolate and orange zest or jam and more sultanas, but this time they have been soaked in rum? Then I roll it all up, tuck in the ends and bake it for the sake of a happy man. I could call it “Stromboli Poly” and could serve it with custard and thick pouring cream. I reckon it’s a date!

IMG_2122

As you can see, we aren’t short of a few leaves here on Serendipity Farm. Do you like where we chose to put the craypot we got for $5 from the progressive garage sale?

DSCF2336

A close up of a vegans nightmare 😉

I got up at 2am this morning. I don’t know if it was the pressing need to write a blog post or just that my mind is a bit twitchy today. I am off to my daughters this weekend and my brain has gone into planning overload. I want to bake up a storm. On the phone yesterday my youngest daughter Bethany told me that they had bought me a tray of friand pans and had also bought me some Matcha green tea powder. They couldn’t find me any locally so they imported it from China! The food miles are prohibitive but apparently I have a certificate with my bag of fluffy green powder to assure me that it is “Genuine Green Tea”. I can only begin to imagine why they would feel the need to issue a certificate with their green tea…I don’t want to imagine it any more…all roads lead to adultered milk powder with stirred in spirulina ;). We are going to have a great time this weekend and I am taking the ingredients for making waffles over with me. I am also going to take the ingredients for friand. Apparently “Friand” is a peculiarly Aussie word for the French “Financier”. They are one and the same thing but we Aussies love to take something and make it our own (just ask the New Zealanders, they have been saying that we pilfered lamingtons, pavlovas and goodness only knows what else from them for years! 😉 ). I have been lusting after friand pans for a while now and whilst I can’t justify buying a set of pans for a single use, I CAN accept them as a gift 😉

DSCF2338

Steve has had Stromboli’s on a regular basis ever since we trialled them for The Virtual Vegan Potluck last month. As an Omni, he has smoked csabai and bacon and feta on his Stromboli’s along with grated cheddar cheese which I hadn’t grated on yet in this picture. This is the Stromboli pre-roll…

DSCF2346

And here it is post roll. You get a good look at our kitchen in the background. That board resting on the floor was designed to fit snuggly over the gas cooktop on that section of cupboards to the left at the rear of this image so that we can use it for extra preparation space. We don’t use this cooktop much in winter as Brunhilda is on pretty much 24/7 so it’s a good idea to utilise the wasted space when we need it the most, when we are up to our armpits in bread dough etc. over the cold winter months.

I have to report to you that Steve will be my guest poster on Saturday. I was twitching about having to get this post AND Saturdays post done yesterday and Steve gallantly came to the rescue. Steve is an attention hog folks…don’t let his mild mannered beatific smile lure you into any false pretences that this man is a benign sideliner…no sooner is my back turned then he has plans for this space. Apparently he is going to give you a history lesson for Tasmania “Steve style”. I just wanted to mention here that I can’t be held responsible for any content that my wonderful quirky Aquarius husband inserts here on Saturday…just hold onto your rollercoaster seat and get ready for a decidedly “side left” experience! I have given him free range so long as he doesn’t go on about religion and politics. He seemed a bit crestfallen there as just about everything going on in Tasmania at the moment has something to do with both and that is where he got the idea about history…you can’t go wrong with historical events…they have already been and Wikipedia has more than enough of them for the average bear. He didn’t really like what Wikipedia said. It bored him. He is easily bored so he is going to rectify that by adding in his own interpretation on events. Good luck…make SURE to affix your safety belts and don’t tell me you weren’t warned when I get back here on Wednesday 😉

IMG_2111

Glad allowed us to take a few shots of her driveway when we were talking to her the other day. See all of those leaves? That’s about 1/8th of the leaves to be raked and claimed by yours truly :). I love it when helping your neighbour is also helping yourself :). The road you can see at the end of Glad’s driveway drops off straight into the river on the other side.

IMG_2112

Aren’t these oaks lovely? The minister for the Auld Kirk church next door to us was buried in Glad’s garden somewhere as her home used to be the church manse. I wonder if Glad knows where he is?

I’m back. Did you miss me? I have been outside collecting wood and cutting net while the sun shone which wasn’t all that long to be honest but at least we were able to get some of what we wanted done. Steve has been wrestling with his chainsaws which have both apparently gone on strike. I decided to retreat to the safety of the house to protect my delicate ears from the ensuing stream of profanity and decided to finish off this post. I have fed Audrey and she is ruminating nicely on the kitchen bench. I like to give her a little bit of time out in the warmth of the kitchen to make up for the fact that she pretty much lives in the fridge. I have also transferred my milk kefir grains from their twice weekly dunking in “real” milk to a container of homemade soy milk made from organic beans and date paste. The grains LOVE date paste. I have been watching them closely to see if there was going to be any negative connotations with putting them into non-dairy milk on a long term basis but haven’t seen anything yet. If anything, they appear to grow faster when they live like this. I guess they know that they are going to have a nice holiday in regular milk every couple of days and have decided to make the best of it. I get the feeling that certain sections of the yeast/bacteria symbiosis that forms the complex relationship we know as kefir grains love nothing more than fruit sugar. I had read that you can double ferment kefir by adding fruit to the finished result for the kefir grains to continue to feed on. I use date paste because they seem to like it a lot. They actively feed on it whenever they are added to the date sweetened soymilk and I have started to get adventurous with my combinations

DSCF2330

I was talking to Roxy, our friend who lives down the road on the way past her home yesterday and as she volunteers in the local Beaconsfield thrift shop I asked her to keep her eyes open for any hand knitted jumpers that I could buy and unpick for the wool. She said “hang on a minute” and came out with a bag of wool. This bag contains 5 balls of a lovely khaki green wool. Not sure what I am going to make with it but I think I might make Steve some fingerless gauntlets

DSCF2326

She also gave me a large bag of hand spun wool that she had spun herself. I will be making myself some gauntlets out of this gorgeousness. I love sharing. We gave Roxy and Guy a whole lot of potted plants to plant out on their property and Roxy, in turn has been very generous back with veggies and this lovely wool. Developing community allows one mans trash to become another mans treasure. Roxy said that she had knitted herself enough beanies, gloves and scarves to last her a lifetime and I was welcome to the rest of the wool. I will try my hardest to do it justice. Any suggestions for patterns (pointing me in the right direction online) would be most gratefully listened to 🙂

I am not all that sure that my adventurousness is being rewarded. I have combined the finished kefir with some homemade coconut milk that I made a while ago (from fresh coconut meat not dried) and promptly put into the cold part of the fridge and promptly forgot all about. I found it the other day when I was hunting for cheese for a sandwich for Steve. I opened the top and it didn’t smell “bad” so I decided to throw it into the kefir mix. Not so sure it was a good move…it tastes nice but it seems to have added something explosive to my kefir mix. The kefir has started to bulge alarmingly in its 3 litre plastic milk container. I opened it this morning and the lid blew off! It is über fizzy, tastes lovely and as I have been adding more date paste to keep the mixture fermenting it is certainly using what I give it. I figure that I have made a sort of date, coconut and soy hooch. I tossed in a bit of leftover almond and oat milk this morning and the kefir assimilated it like the Borg. I don’t know what I have created but I feel like Dr Frankenstein once he lost control of his creation…it may yet go over to the dark side and need euthanising but for now, it’s great fun and so long as I remember to release the gasses from the finished kefir every time I go to the fridge, I shouldn’t have to clean up an almighty mess any day soon. (Note to self…remember to use it all BEFORE you go away for the weekend… 😉 )

DSCF2324

This is what “real eggs” look like folks. Those feathered Somalian pirates do have some benefits. The problem is, it is getting increasingly harder to find where the crafty minxes are laying!

DSCF2276

Remember that tree that rotted and dropped and is being propped up by another tree right next to the house? Well it’s still there…sigh…

The chainsaw just started and kept going so I figure that means “SUCCESS!” and it might be safe to step outside and check if the bit of drizzle that we have had so far is adding anything to our rainwater quotient. Steve now sounds like he is trying to play “The Chainsaw Song” by Jackyl (a band from the 80’s folks…I hadn’t heard of them either…) on one of his long suffering chainsaws. To illustrate what I am talking about here is a link to the song…watch it, and then you will understand what I mean…incidentally…I would like to apologise for the 30 seconds of “Kardashians” that you will be forced to watch before the actual video commences…please feel free to get a bucket in readiness for the inevitable vomit response that will highly likely occur…

https://www.youtube.com/watch?v=A52p9jc-gOo

Now let’s get something straight from the get-go…Steve and I both LOVE this song. We are apparently both Sidmouth Rednecks in the making but manage to stifle it most of the time. You can be sure that we are both jumping around the kitchen for the duration of the song (and I dare you to remain seated…its catchy folks 😉 )…aside from that you might be forgiven for thinking that Bon Scott from ACDC has somehow taken possession of the lead singer of Jackyl…he hasn’t. The man’s name is “Jessie James Dupree” (somehow incredibly fitting) and aside from being a pretty good and most athletic singer in a redneck band, you may have seen him in the heinous approximation of a television show called “Full Throttle Saloon”. Much like Mr David Lee Roth who is also an athletic and very good singer, Mr Dupree seems to be squandering his talents. At least Mr Lee Roth is driving an ambulance…Mr Dupree seems hell bent on getting Mr Lee Roth as much work as he can handle.

DSCF2272

This is an Osteospermum daisy. It is my nemesis. I decided to share this photo with you because they do look pretty but they aren’t welcome here along with their Vinca major mates!

DSCF2265

Since we cleared out all of the competing undergrowth from around this lovely Protea it hasn’t stopped flowering. It’s probably the happiest plant on Serendipity Farm

Steve appears to have a desire to become an aging redneck. His hero is a now deceased man called Popcorn Sutton. Popcorn Sutton made the best moonshine in the U.S. Steve is in awe of the mention of his name. He has an uncanny ability to dance just like Popcorn Sutton and wants me to video him doing his hillbilly shuffle so that we can rotoscope him for posterity. Should this strange (and somewhat disturbing) video ever eventuate, I promise to share it with you all here on The Road to Serendipity, cross my heart, hope to die, stick a needle in my eye folks! By the way…what is it about half naked men with long hair that appeals to me girls? Give me an 80’s Pearl Jam clip and I am gone! ;).

Here is a “Doodied up” version of Popcorn Sutton dancing…marvel at those moves folks and know that Steve has been studying them intently and can replicate them in minutiae…

https://www.youtube.com/watch?v=E575kEtKRBs

DSCF1864

Finally we see fungus! Anyone who has been hanging around Serendipity Farm and this blog for long enough will know of my undying love and respect for my fungal companions here on planet Earth. I have NO idea what this fungus is, all I know is that they tend to grow on tree stumps and rotting wood in large clumps like this.

12050033

Isn’t this pretty? My love for fungi knows no bounds 🙂

I might make this a slightly shorter post than usual and leave it here folks. It is starting to get late and it’s already almost dark at 2.45 in the afternoon! I have my evening routines to start at 3 when we feed the dogs and everything flows from there till about 7pm when we get to both sit down (after racing around after animals all over the place) and have a well-earned rest. We think Frank and his wife have headed off to Canada as they have been strangely quiet on the Western Front. We did see a good friend who used to work at the Alanvale Polytechnic when we attended horticulture lectures there for 2 years (Hi Nat :o) ) who used to be the head groundskeeper. He wasn’t ANYTHING like Groundskeeper Willie from the Simpsons and was more like Mr MacGyver (Mr Smarty-pants fix it with string…) from the hit television series of the same name that back in 1985. Corey could fix ANYTHING and was/is the most laid back person I have ever met. Today we saw him driving a truck load of gravel for a new house being built right next door to Frank’s house.  So we have impunity to see just how many roosters we can populate Serendipity Farm with in the 6 months that Frank will be absent without leave. Let’s take some bets on how many shall we? The winner takes them all! 😉