lemon poppy seed cake (vegan)

15th July 2020

Moist, tender, full of lemon flavour and filled with nutty poppy seeds. It’s covered with a tart passion fruit glaze. Divine!

I made this on my birthday to put on the birthday table with flowers and lovely gifts the boys put together. And then, made it again the next day for a friend’s birthday. It was enjoyed by all!

lemon poppy seed cake

Preparation – 10 minutes

Baking – 40 minutes

Serves 10 -12

Based on the beloved spice cake.

ingredients

1 cup + 2 tsp/130g whole spelt flour

1 cup/120g white spelt flour

¾ cup/150g light brown sugar

¼ cup/35g poppy seeds

2 tsp baking powder

1 tsp baking soda

½ tsp rock salt

½ cup/100g melted coconut oil

1¼ cup/280g almond milk

1 tsp apple cider vinegar

zest from 2 lemons

2 Tbsp/25g lemon juice

2 Tbsp vanilla essence

for the glaze

1 cup/120g powdered sugar

20g passion fruit pulp (1 small passion fruit)

½ tsp lemon juice

preparation

1. Preheat the oven to 350F/180C. Grease a ring pan or bundt pan well with oil, making sure to get every nook and cranny.

2. In a medium bowl, add the flours, sugar, poppy seeds, baking powder, baking soda, and salt – whisk to combine.

3. In another bowl, combine the coconut oil, nut milk, vinegar, lemon zest and vanilla – whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed. Don’t worry the batter will be quite wet.

4. Pour the batter evenly into the greased cake tin. Place on a middle rack in the oven and bake for 40 – 45 minutes, or until golden and a toothpick inserted comes out clean. Allow to cool completely before removing it.

5. Make the glaze: place the sifted powdered sugar into a bowl and mix in the passionfruit and lemon juice, until you get a thick but pourable consistency. Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail. If not, add a little more powder. Use a spoon or whisk to drizzle the glaze over the top, allow it to run over and down the sides. Before it sets, decorate with lemon zest or flowers. If desired and recommended, drizzle with more passionfruit pulp just before serving.

Enjoy with love, light and blessings!

variation

If making them into cupcakes, fill three-quarters full and bake for 35 minutes. Makes 14 cupcakes.

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golden honey passionfruit elixir & a chia pudding

15th August 2016

A recipe created for Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ throughout the year.

Elixir: a substance, usually a liquid, with a magical power to cure, improve, or preserve something.

This Elixir works as a wonderful topping for your morning yoghurt or warm cooked oats. At other times, mixed in with a salad dressing; drizzled over vanilla ice-cream for an evening treat; as a drink, stirred into warm water or warm milk; or added to smoothies or juices for a flavour kick. Turmeric root is often used in Ayurvedic medicine for its antibacterial, anti-inflammatory, antioxidant and antiseptic properties. For this elixir, it is combined with the multiple wonderful benefits of passionfruit, honey and ginger, all healing and preventive powerhouses on their own.

When buying passion fruit, the ripe fruit should be firm and heavy with wrinkled skins, and have a little “give”. If the skin is not deeply wrinkled, but only shrivelled and unappealing, keep the fruit at room temperature until it is.

Golden Honey Passionfruit Elixir

Makes 1 cup (240mL)

Recipe adapted from Tara O’Brady – Seven Spoons.

When passionfruit are not in season, replace with an extra ¼ cup, honey.

ingredients

½ cup mild tasting honey, preferably raw

½ cup ripe passionfruit pulp (approximately 6 fruits)

2 Tbsp ginger, grated

1 heaped tsp turmeric powder/ 1 Tbsp grated turmeric root

Zest from 1 lemon

2 pinches freshly ground black pepper

preparation

1. Grate the ginger and lemon zest. Halve the passionfruit and scoop out the pulp and seeds to measure half a cup – set aside.

2. Pour the honey into a jar, add the passionfruit pulp, ginger, turmeric, lemon zest and ground pepper – stir to combine well.

3. Allow to stand for 30 minutes before using, or an hour if you can, then cover and refrigerate. The longer it sits, the more the flavours balance and settle. Stir before serving. Use within 1 week.

Chia Pudding with Berries & Golden Honey Passionfruit Elixir

Serves 2

chia pudding

2 Tbsp chia seeds

½ cup almond milk/or nut milk of choice

¼ tsp vanilla essence

serving options

1 cup Greek-style yoghurt or choice of non-dairy yoghurt

2 – 4 Tbsp Golden Honey Passionfruit Elixir

Fresh seasonal fruits, such as sliced peaches/nectarines, strawberries and raspberries, washed and chopped

2 – 4 Tbsp chopped almonds/granola

To make the chia pudding

1. Place the chia seeds, vanilla essence and nut milk in a jar. Screw on the lid, shake a few times and refrigerate for 30 minutes or preferably overnight. Stir again before serving.

2. When ready to serve, divide the yoghurt into two individual bowls and evenly spoon over the chia pudding. Drizzle the Golden Passionfruit Elixir over the top, arrange the fruits and berries, and garnish with fresh mint leaves, toasted almonds or your favourite granola.

Goodness shared by Stacey

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mango passionfruit sorbet (vegan)

6th August 2016

I photographed this before I left for our holiday. We travelled for almost 2 days and a bit, arriving in a bit of a daze – a haze. Finally, with our feet on earthly ground and toes in the sand. The jet lag is HUGE but worth every moment of breathing in all these scents and sounds which are so familiar. The early, early mornings are my most favourite, most alive, sitting out on the deck, watching the sky change its colour from black to blue to pink to orange – so brightly. And with it all, along comes the eerie call of the curlew, followed by a kookaburra and then the screech and squawk of the white-crested cockatoos. Australia is a beautiful country.

Glorious days, white sands & soft, glowing, clear skies.

mango passionfruit sorbet

Serves 6

This is incredibly quick and easy, with a remarkable end result of a golden-coloured smooth, refreshing sorbet for these hot Summer days or as a light evening treat to end a meal.

ingredients

3 heaped cups/650g fresh ripe mango (2 large mangos)

6 – 8 passionfruit

2 Tbsp mild-tasting honey/maple syrup (optional)

preparation

1. Peel and chop the mango flesh into large chunks and place in a blender or food processor. Run your hand over the seed to remove as much of the mango pulp and juice as possible – blend until smooth and creamy. Set aside.

2. In a medium jug, halve the passionfruit and scoop out the pulp.

3. Pour the mango puree into the jug and stir to combine with a spoon.

4. Transfer the mixture to an ice-cream maker and churn for about 25 – 30 minutes, or to the manufacturer’s instructions, until frozen. The sorbet will be soft.

5. Transfer to a container, cover and freeze for at least 3 hours or until completely frozen.

When ready to serve, allow to soften outside for 15 minutes before scooping into bowls. Garnish with leaves of fresh lemon verbena and bright, edible flowers.

If you don’t have an ice-cream maker, freeze the cut mango until solid. Place in a blender with the honey and blend until smooth. Stir in the passionfruit pulp and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.

Goodness shared by Stacey

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