There is no better way to start each day than with a healthy and appetizing recipe like the one @vegetableworld brings us today with this whole wheat cake with cherry topping. The cake is made from whole spelled flour, meaning no preservatives or improvers, completely natural.
For this recipe she has used birch sugar to get fewer calories without sacrificing flavor, olive oil and creamy coconut milk to give enough moisture to the dessert.
For the topping, use the cherry to give the dessert a certain contrast between sweet and sour, but you can vary the recipe by choosing other fruits for the topping such as peach or apricot.
Now yes! It's time to grab a pencil and paper because we're getting started.
Ingredients for the solid part:
250g whole wheat spelled flour
2 teaspoons cornstarch
7 tablespoons birch sugar or any other
A teaspoon of baking powder
One teaspoon of baking soda
Ingredients for the liquid part:
260g rice drink
6 tablespoons EVOO (extra virgin olive oil)
2ml vanilla extract
A teaspoon of apple cider vinegar
To add later:
A handful of chopped walnuts
2 handfuls of dark chocolate drops
Coverage:
10 pitted cherries
A tablespoon of creamy coconut milk
Half a teaspoon of cornstarch
Laminated almonds
Preparation ?
1. In a bowl, sift the whole wheat spelled flour (adding the bran that remains in the sifter). Add the rest of the ingredients for the solid part and mix well.
2. Add all the ingredients for the liquid part and mix again.
3. Add the chopped nuts and chocolate drops. Stir.
4. Put the cake in the oven (already preheated) for about 40-45 minutes at 180°.
5. Beat the cherries with the coconut milk and then heat the mixture in a pot with half a teaspoon of cornstarch until it thickens a little.
6. After 40 minutes, remove the cake from the oven and let it cool on a rack. Then decorate it with the cherry glaze and a little flaked almonds on top.
