Vegan cake recipe a taste of Dunedin
It was 14 years ago Christian Kasper made what he describes as the best decision of his life . . . he moved to Dunedin. “It has the hustle and bustle of any major city in the world but also the romantic vibe of a small town in Southern France.”
Kasper loves Dunedin almost as much as he loves food. “I’ve always been a foodie,” he says, pointing to a photo of a rather chubby kid as proof.
Delicious Dunedin is the brainchild of Kasper and two other mates.
“It all started with an idea to create a cookbook about the city,” he says. “Its restaurants, cafes, and people.”
The book is a hard one to put down. If you are planning on skipping through it over a cuppa, do understand you will be engrossed for hours . . . and hours.
Jill Guy’s Good Earth features in the book:
“I enjoy the organic side of my business,” says Jill. “We try (within reason) to use as much organic produce as possible, and make everything from scratch. We also try to bake and cook dishes that are unique to Good Earth Cafe, putting our own twist on to each dish we serve.”
GOOD EARTH VEGAN LEMON AND PASSIONFRUIT CAKE
Prep time 20 minutes; Cook time 30-40 minutes; Serves 8-10; Skill level Easy
■ 2 1⁄2 cups organic plain flour
■ 1 cup sugar
■ 1 tsp baking soda
■ 1⁄2 tsp salt
■ 1 cup cold water
■ 3⁄4 cup freshly squeezed lemon juice
■ 1⁄2 cup oil
■ 1 1⁄2 cups passionfruit pulp, divided
■ 2 Tbsp white vinegar
Preheat the oven to 180C and line a 24cm diameter cake tin with baking paper. Stir the flour, sugar, baking soda, and salt together in a large bowl. Make a well in the centre and add the water, lemon juice, oil, and one cup of the passionfruit pulp. Mix well, then stir in the vinegar. Pour the mixture into the prepared tin. Swirl the remaining half-cup of passionfruit pulp on top, and bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out on to a wire rack to cool.
This cake is best eaten the day after baking, with a drop of organic Greek yoghurt. The cake will keep in a sealed container in the refrigerator for 3-4 days.
Delicious Dunedin, by Christian Kasper and Kelly Lindsay, Currywurst Media, $50.