Yeasted blackberry and orange bundt cake- VEGAN MOFO 2013

Making a regular cake with yeast may seem like a bit of a faff, but its worth it! Allowing the cake batter to rise for an hour allows it to gain more flavour. I suggest letting this cake sit over night after completion to allow the flavours to develop overnight.

yeasted bundt cake

2 cups organic plain white flour
1/4 cup corn flour
a pinch o’ fine sea salt

1 tbsp fresh yeast
1/3 cup unrefined golden caster sugar
1 cup tepid almond milk
1/2 cup rapeseed oil
zest of 1 orange

1 cup blackberries

1/2 cup orange juice
1/2 cup of freshly boiled water 
1 cup unrefined golden caster sugar

Sift the flour, cornflour and salt together into a mixing bowl and make a well in the centre. I a mixing jug, mix together the remaining ingredients minus the blackberries and pour into the well in the middle of the dry ingredients. Fold the ingredients together, it will be a stiff mixture, fold in the black berries carefully (you will most likely accidental mush a few up, but it’s no big deal) and transfer the mix to a bundt pan that has been greased and floured. Make sure the mix is relatively evenly distributed, and allow to rise covered on the counter for about 1 hour. Preheat the oven to 190c/375f and bake for 25 minutes. Cool for about 5 minutes or so in the pan then carefully turn out of the pan. For the glaze combine the orange juice, water and sugar in a pan and bring up to a gentle bubble, reduce until slightly syrupy and reduced by about a third. Slowly pour the glaze over the cake until the cake can’t take any more glaze. Serve right away with whipped coconut cream and fresh berries.


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