Recently baked this for The Happy Pear, they loved it. It’s a basic vegan cake which loves a drizzle of fruit juice or coffee and Beech Leaf Liqueur.I made it with Lime zest in it and topped with delicious Raw Fraughans, but you can use Rose petals, Orange zest, Lemon or even a few wild Hazelnuts in the mix.
For the topping, macerate Fraughans (wild Bilberries) in a little sugar or other sweetener, I use half weight sugar to fruit that is 100 grms fruit 50 grms sugar and a dash of organic lime juice and jest.Leave for at least an hour stir now and then.
For The Cake, Oven 175 degree C, Pan-20 Cm springform pan, base lined with parchment.Or Muffin Trays lightly oiled.
150 grms Ground Almonds,
150 grms potato flour,
2 teaspoons of organic baking powder,
150 grms organic caster sugar,
50 mls ex virgin olive oil,
250 mls Almond or non dairy milk,
Zest and juice two limes,
teaspoon vanilla essence.
Method.
Sieve the potato flour and baking powder into a large bowl, stir in ground Almonds and lime zest.
Put juice, oil Vanilla and milk into a jug and whisk together,
Stir the dry mix and while stirring pour the wet slowly in to form a smooth batter. If mix seems a little to stiff add a little more milk or oil.
Pour into baking pan or divide into muffin trays, (Silicone ones work really well)
Bake 20 minutes for Muffins or 25 minutes for cake, test and bake till just set.
Allow to cool in pan for ten mins then remove from tin and cool on wire rack.
Slice cake into 8 or twelve slices, pile Fraughans on top, allowing juice to run down sides, decorate with edible flowers and Mint leaves.
Split Muffins and fill with Fraughans, decorate with Mint and edible flowers.
Sunday December 10th @ Nenagh, run in conjunction with Steeples this will be a farm, wood and wetland walk followed by indoor lunch and workshop. Book with folks @ Steeples or through Mary 087 7418536 cost €50 includes lunch and tastings.
2018 dates, here are some dates for 2018, more will be added.
SATURDAYS @ ECOFARM GORT.
March 10th
May 12th
September 22nd
October 13th
SUNDAYS @ CLAREEN
March 11th
May 13th
September 23rd
October 14th
Mary offers workshops to schools, primary, post primary, College and private groups, just call to discus your own specially tailored event. See below for some scheduled dates.
Workshops can be themed around such topics as fun with wild flowers and plants. Biodiversity, Natural health boosters, wine-making. Fungi… So if you are looking for an unusual gift or a fun educational/cooking experience contact Mar
PLEASE NOTE: workshops subject to minimum of 6 people, max 15.
To arrange a workshop for your family or group, home or away, please contact Mary.
This frozen desert is so easy to make. Of course you can adapt and use all the sugar, whipped cream you like. I made it this way for a very special lady’s birthday along with an Elderflower version and rich Chocolate pots (all gluten, dairy and sugar free)
Method,
Put the berries water, juice and zest into a pan and warm till berries soften and the juice runs. Stir in xylitol or Agave syrup and taste. remember you will be adding yogurt so you can make it just a little too sweet. Remove from heat sieve to remove seeds and skins. Allow to cool. Add yogurt and mix well to blend, taste and add a dash of rum if liked, adjust sweetness.
Put the mixture into an ice-cream maker and churn till thick, about 15 mins,put into suitable containers and freeze.
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