Seeds of suc­cess

Host­ing a birth­day, af­ter­noon tea, Mother’s Day or chris­ten­ing? This layer cake soars to new heights – it’s scrump­tious and looks spec­tac­u­lar, yet it also meets tricky di­etary needs.

The Australian Women’s Weekly Food Magazine - - Cake Of The Month - PHO­TOG­RA­PHER CATH MUS­CAT STYLIST OLIVIA BLACK­MORE

CIT­RUS POPPY SEED CEL­E­BRA­TION CAKE PREP + COOK TIME 1 HOUR 30 MIN­UTES (+ STAND­ING, COOL­ING & RE­FRIG­ER­A­TION) SERVES 12

1 cup (250ml) or­ange juice

1/3 cup (50g) poppy seeds

2 cups (500ml) co­conut milk 1½ ta­ble­spoons ap­ple cider vine­gar 2½ cups (375g) self-rais­ing flour 2 tea­spoons bi­car­bon­ate of soda 2 tea­spoons bak­ing pow­der

11/3 cups (300g) golden caster sugar 2 ta­ble­spoons finely grated

or­ange rind

750g ve­gan co­conut yoghurt

250g fresh blue­ber­ries

3 tea­spoons finely grated lemon rind ed­i­ble flow­ers, op­tional

1 Pre­heat oven to 170°C/150°C fan. Grease two deep 20cm round cake pans; line bases and sides with bak­ing paper.

2 Com­bine or­ange juice and seeds in a small bowl; stand for 15 min­utes. 3 Mean­while, com­bine co­conut milk and vine­gar in a medium bowl; stand for 5 min­utes.

4 Sift flour, soda, bak­ing pow­der and caster sugar into a large bowl. Make a well in the cen­tre, add seed mix­ture, co­conut milk mix­ture and or­ange rind; whisk un­til just com­bined. Di­vide mix­ture evenly be­tween pans.

5 Bake cakes for 50 min­utes or un­til a skewer in­serted into the cen­tres comes out clean. Cool cakes in pans for 10 min­utes be­fore turn­ing out onto wire racks to cool.

6 Split cakes in half; re­frig­er­ate cakes for 2 hours.

7 Place one base layer of cake on a plate. Top with a quar­ter of the yoghurt and a third each of the blue­ber­ries and lemon rind. Re­peat lay­er­ing with re­main­ing cake lay­ers, yoghurt, blue­ber­ries and rind, fin­ish­ing with the fi­nal cake layer, topped with yoghurt.

8 Top with ed­i­ble flow­ers, if you like.

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