Skip to main content

Posna Torta (Vegan Orange Cake)



Ingredients 
  • 3 oranges
  • 3 tbsp chia seeds
  • 9 tbsp water 
  • 1 cup caster sugar
  • 3 cups almond meal
  • 1 tsp baking powder

Orange Syrup 
  • 1 orange
  • 3/4 cup caster sugar

Instructions
  1. Place 3 oranges in a saucepan full of cold water and bring to the boil over medium heat
  2. Boil for 20 minutes then drain saucepan and refill with cold water to reduce bitterness of the orange peels
  3. Boil for another 20 minutes or until oranges are tender, then drain
  4. Chop oranges, removing any seeds, then place in food processor until smooth
  5. Preheat oven to 180°C
  6. Soak chia seeds in water for 15 minutes (this is a great egg substitute)
  7. Brush the sides of a round 22cm springform pan with melted Nuttelex butter to lightly grease. Line base with non-stick baking paper
  8. Add sugar and chia seeds to the smooth orange mixture and combine well
  9. Add almond meal and baking powder and gently fold in until combined
  10. Pour cake mixture into the pan and smooth top of cake with spatula
  11. Bake for 50 mins or until brown. Allow to cool
  12. To make the orange syrup, juice an orange and pour juice into a saucepan with sugar
  13. Place over low heat and stir continuously for 3 minutes or until the sugar dissolves and the syrup thickens (if syrup thickens too much, you can use this as a glaze)
  14. Turn cake onto a serving plate and poke some holes in the centre of the cake before pouring syrup over the top
  15. Decorate with shredded coconut

Comments

Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Trilece Cake (Tresleche)

Trilece (3 milk cake)
Image from maminajela.com


Ingredients
6 large eggs100gm caster sugar200gm plain flour1 tbsp baking powder1 tbsp vanillin sugar300ml thickened cream375gm tin of condensed milk800ml milk Optional: 1 small cup of coffee creamer300gm Farsitura Karamela (pictured above) or any caramel glucose syrup or caramel sauce i.e. Nestle Top 'n' Fill
Method
Preheat oven to 180 degrees CelsiusSeparate the 6 egg yolks from the 6 egg whitesWith an electric mixer, beat the egg whites and add the caster sugar and the vanillin sugarBeat on on high until a thick, glossy consistency is reached, then add each egg yolk individually followed by the the baking powder and beat for another minute Stir in the flour with a wooden spoon and combine wellLine a medium sized baking dish with baking paper, then pour in mixtureBake in oven for 30 - 40 minutesAllow cake to cool then remove from the baking trayIn a small saucepan, combine the thickened cream and condensed milk and heat over a low te…

Zelnik so Praz (Macedonian Leek Pie)

Ingredients
800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
Method
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…