Rum n' Raisin Coffee Cake with Coffee Syrup
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF, GF, EF, DF, SF, CF, NF, V
Serves 8-10
This recipe kindly supplied by Tish Richardson PhD
This moist dessert cake is delicious served chilled drizzled with
the coffee syrup, accompanied by fresh fruit or a suitable ice cream
or coffee sorbet—or for something special serve with egg-cup size
bowl of the Mango and Star Anise Semifreddo
garnished with a mint leaf. Use the Monin Caribbean Syrup for an
alcohol-free version. Chickpeas can also be used as a base for this
cake, but reduce the baking time to 30-35 minutes since they form a
slightly drier mix.
Ingredients
150g natural raisins or sultanas
5 tablespoons (75mL) Bundaberg rum
300mL boiling water
3 tablespoons ground coffee (not instant)
3 heaped teaspoons egg substitute (Orgran No Egg)
5 tablespoons (75 mL) water
400g cooked cannellini beans or chickpeas (if canned well rinsed
and drained)
50g soft dark brown sugar
25g ground rice
1 teaspoon gluten-free/wheat-free baking powder (Ward’s brand)
70g caster sugar
Garnish—4-5 strawberries with hulls, halved and fanned
Method
Put the raisins in a glass with the rum and press down to immerse.
Cover with plastic wrap and set aside to soak for a minimum of 1
hour.
Preheat the oven to 210°C (190°C fan forced). Very lightly grease a
20 cm round, non-stick cake tin.
Pour the water over the coffee and set aside to infuse.
Mix the egg substitute and water to form a smooth paste.
Strain the coffee through a fine sieve into a measuring jug.
Put the ‘no-egg’ paste, 100 mL of the strained coffee, the
cannellini beans (or chickpeas), sugar, ground rice, baking powder
into a food processor together with the juice from the raisins.
Process to an even consistency. Add the raisins and process for 10
seconds or until evenly chopped (do not purée). Pour the mixture
into the cake tin.
Bake for 35-40 minutes (for cannellini beans) or 30-35 minutes (for
chickpeas) or until cooked when the centre of the cake is tested
with a skewer; the top will have formed a light and slightly cracked
crust, rotating the cake once during cooking. (Note: if using the
beans, cover the edge with a strip of aluminium foil if it starts to
brown too rapidly). Set aside in the tin to cool completely before
turning out onto a plate. Cover and chill well.
To prepare the coffee syrup, make the remaining coffee up to 175mL
with water and transfer to a small pan with the caster sugar. Place
over a high heat and bring to the boil, stirring constantly until
the sugar has dissolved. Reduce the heat and boil fast without
stirring for 6-8 minutes or until syrupy. Transfer to a small jug to
cool before covering and chilling.
Serve wedges of the cake drizzled with the coffee syrup, garnished
with the fanned strawberry as is or with accompaniment of choice.
Click the following links to view products in-store:
Sultanas (organic)
Coffee
range (organic)
Orgran No-Egg Egg Replacer
Canellinni beans
Chick peas
Grains, meals and legumes range...
Click here to purchase Tish Richardson's latest book:
The Tolerant Cook-The Allergy & Food
Intolerance Cookbook
Proceed to E-Store...
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