Easters 'Vegan Forest Floor Cake' - Chocolate & Cardamom Cake
by Amanda Young
Amanda Young is a patisierre of the highest caliber. She has won many accolades and is noted as the only woman to date to win the “Mondial des chefs d’autogestion” held in Paris..
The Mondial win entitles her to join the judging panel for future competitions in Paris. Judging such a world renowned competition kept Amanda up to date with culinary developments on a global level.
180g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 cup freshly brewed coffee or 220g water with 2 tsp instant coffee
80g vegetable oil
40g white vinegar
1tsp ground cardamom
I finely grated orange zest
Combine dry ingredients.
Combine wet ingredients and stir into flour mixture.
Pour mixture into a lined oblong tin 29cm x 10cm,
Bake at 175 - 180C for 25-35 minutes.
When cool unmold.
Pipe on chocolate and coconut ganache, decorate with sable cutouts, toasted muesli and any other chocolate vegan tit bits to create a rustic forest bed.
Vegan Chocolate & Coconut Ganache
58g Dark chocolate 70% Cocoa
130g coconut cream
Melt chocolate over water bath
Add slightly warmed coconut milk and finally the molasses
Stir until blended.
Keep chilled until using.
On setting this ganache may separate but once stirred will amalgamate back together.
Green sable dough
50g Vegan margarine (Palm oil sustainable )
60g Castor sugar
Powdered Green food coloring
Cream the margarine and sugar and then add in the flour. Add the food coloring and mix until the color blends in well.
Roll the dough thinly between 2 pieces of silicon paper.
Freeze until hard then bake at 120c for approx 15mins.
Only bake lightly so that the green colour is maintained.
Remove paper and whilst hot, cut out into desired shapes to represent foliage for the forest bed.
20gm rolled oats
6gm white quinoa
10gm sesame seeds
20gms flaked almonds
25gms cumquat marmalade
60gms orange juice
Heat oven to 150°C.
Combine all ingredients together and mix gently.
Place the mixture onto a baking tray lined with baking paper and bake for 10-15 minutes or until lightly golden, stirring occasionally.
Let it cool down before using on your cake.