Recipe: Gooseberry Cake – #vegan #glutenfree #gooseberry

Caption of Gooseberry Cake. Image by Edward Daniel (c).

Edward Daniel Gooseberry Cake I one of those decadent dishes of mine. I love the way that star anise and cardamoms add to the flavours… Recipes Gooseberry Cake European #

Serves: 6 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

280g gooseberries
100g polenta
100g ground almonds
100g quinoa
25g oats
50g flaxseeds
100g raw unrefined cane sugar
1 star anise
6 cardamom pods
110ml olive oil
½ lime, zest and juice
1tsp baking soda
Pinch of salt
200ml filtered water

Instructions

Pre-heat the oven to gas mark 150 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Place the polenta, quinoa, oats, flaxseeds, sugar, star anise, cardamom pods and salt in a blender and blend finely. Place in a mixing bowl.
Stir in the water and mix. Then add in the oil. Use a spatula.
Add in the baking soda.
Cut the gooseberries in quarter and add into the mixture.
Then add in the lime juice.
Line two baking trays with oil. Place in the baking tray. Divide the cake in two.
Bake in the oven for around 25 minutes. Make sure a skewer runs cleanly through to ensure that it is done. Allow to cool and set aside.
Serve with icing of your choice.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".