Ve­gan cake recipe a taste of Dunedin

Whangarei Report - - BITE -

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

In­gre­di­ents

■ 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

Method

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.

Tips

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.

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