Sharing below another recipe with you.. this time my Creative Nature Superfoods recipe demoed at Tatton Park Foodies Festival.
I have also included a Vegan friendly version for you all.. Enjoy! Happy baking, please let me know how it turns out :-)
Ingredients:
150g Vegan Spread (I use Vitalite, but if you are not making it vegan, any unsalted butter would work fine).
100g White Chocolate
3 Medium Eggs
150g Light Brown Sugar
150g Golden Caster Sugar
150g Gluten Free Self Raising Flour (I use Doves)
30g Maca Powder
1tsp Baking Powder
1 tsp Vanilla Extract
50g Chopped Nuts
For the show I also used Renshaw's white chocolate fondant to spread on top of the cake, so you could either melt some more white chocolate and drizzle over the cake.. or leave it naked and just decorate with chopped nuts :-)
Method:
Preheat the oven to 180 degrees and grease a brownie tin.
Whisk the eggs in a bowl with the two types of sugar.
Add in the vegan spread to the egg mix whilst still mixing.. (it will curdle but this is normal until the dry ingredients hit.. don't panic!)
Melt the white chocolate and then add to the egg mix along with a tsp of vanilla extract.
In a separate bowl sift the flour, maca and baking powder. Fold this to the wet mix along with the chopped nuts.
Once all is combine, pour into a lined/greased tin and bake for 30 minutes. (I then cover the cake and allow it to cook for a further 5/10 minutes until golden brown, and until a skewer comes out clean).
Once the cake is cool spread over the white chocolate fondant, or additional melted white chocolate and decorate with chopped nuts.
<<Vegan Friendly Version>>
Ingredients:
150g Vegan Spread
100g Vegan White Chocolate
Aquafaba (equivalent to 3 eggs = 9 tbsp) mixed with tsp of lemon juice .. or you could use Egg Replacer (1tsp and 2 tbsp water = 1 egg)
4 tbsp Vegetable oil
150g Light Brown Sugar
150g Golden Caster Sugar
150g Gluten Free Self Raising Flour (I use Doves)
30g Maca Powder
1tsp Baking Powder
1 tsp Vanilla Extract
50g Chopped Nuts
Method:
Preheat the oven to 180 degrees and grease a brownie tin.
Whisk the aquafaba/egg replacer in a bowl with lemon juice and the vegetable oil
Once combine and thickened in texture and the two types of sugar.
Add in the vegan spread to the aquafaba mix whilst still mixing..
Melt the vegan white chocolate and then add to the aquafaba mix along with a tsp of vanilla extract.
In a separate bowl sift the flour, maca and baking powder. Fold this to the wet mix along with the chopped nuts.
Once all is combine, pour into a lined/greased tin and bake for 30 minutes. (I then cover the cake and allow it to cook for a further 5/10 minutes until golden brown, and until a skewer comes out clean).
To decorate you could use more vegan chocolate or additionally a simple frosting made up of Icing sugar, vegan spread and a dash of vanilla extract.