This cake looks super pretty, is moist and gingery and is free from refined sugar and refined flour (apart from a little icing sugar dusted on top if you choose). Have your cake and eat it too!
Ingredients:
2 cups wholemeal flour (or 1 cup white, 1 cup wholemeal)
1 teaspoon baking soda
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon salt
1/2 cup blackstrap molasses
1/2 cup maple syrup
1/2 cup neutral oil (like canola or ricebran)
1 cup plant milk
2 tablespoons apple cider vinegar
10 feijoas (or 1 ripe pear)
To get the goodness of wholemeal flour with the smooth finish of white I like to blend my wholemeal flour in a bullet or coffee grinder for several minutes until very fine.
Mix dry ingredients in one bowl. In a separate bowl mix together oil, molasses and maple syrup- heat in microwave for 1 minute. Pour milk into a cup and add apple cider (it will curdle and go like butter milk). Let this stand for a few minutes. Add milk to oil and syrups and stir. Add wet to dry ingredients and mix until just combined. Pour into cake tin. Scoop feijoa halves and gently press into batter. For the pear version, core your pear and slice thinly arranging in a spiral on top. Bake at 180 degrees for around 25-30 minutes until a skewer comes out clean.
*because this cake is free from refined sugar it is best eaten within a few days (although once you try how yummy it is, this is unlikely to be a problem)
