Today it was rainy. And cold. And windy. This isn’t what I moved to Florida for… But naturally you have to make the most of these things, and a day like today is the perfect day to experiment in the kitchen. This gooey little number was the outcome. Who needs a Valentine when you have a cake for two and great book ? Pass me the spoon.
1 1/4 cup Almond Milk
1tbs Apple Cider Vinegar
1 1/4 cup Spelt Flour (or regular)
2 Tbs Corn Flour
1/2 Cup Carob Powder
1tsp Baking Powder
1/2 tsp Baking Soda
1/3 cup oil ( Flavourless)
1/2 Cup Brown Sugar
2 Tbs Maple Syrup.
1/2 cup Chopped Hazelnuts
1 Pear peeled and cut in half
Preheat oven to 350°.
Combine Almond milk and apple cider vinegar. Leave that to hang out. (You’re creating the Almond Milk version of buttermilk here. )
Put Flours, Carob Baking Powder and Soda in a bowl. In a larger bowl add oil ,Sugar , Maple and pour in your Almond milk. Mix together and then sift flour mixture in bit by bit.
This mixture will get more solid and cakey as the Carob seems to absorb fluid. Stir in chopped Hazelnuts.
Grease and line with baking paper your preferred cake pan. I made two smaller cakes with this batter (5″) but I think a larger one would work fine too.
Pour half the batter in (or all if creating a large ) and neatly place your Pear on top.
Pop this in the oven for appx. 20 mins (longer for larger ) and keep and eye on it till its puffy and set.
Carob Sauce :
3/4 cup Almond Milk
2 tbs Maple syrup
2 tbs Carob
1tsp Corn Flour
Heat the Almond Milk and Maple Syrup till it steams. Mix flour and Carob in a heat proof bowl and whisk hot milk into them bit by bit. This thickened fine for me but if it’s a little thin return the sauce to the pan and give it a little longer on the heat.
You are now all set. These cakes are good for two but I’m not going to judge anyone ….. enjoy !