Keeping up with the ‘naked cakes’ trend, this is what I made for K’s birthday yesterday. A three-layer healthy cake, with a velvety, smooth frosting. So healthy, that we had if for breakfast too, this morning!
- 1 cup wholewheat flour
- 1 cup rolled oats flour, freshly ground
- ½ cup organic sunflower flour, freshly ground
- 3 tbspn organic light brown sugar
- A pinch of salt
- 1 heaped tspn baking powder
- 1 cup + 1 tbspn buttermilk
- ½ cup light olive oil
- 1 tspn bourbon vanilla
- 2 tbspns sunflower seeds
- 1 tbspn pumpkin seeds
- 10-12 hazelnuts
- 5-7 almonds
- 1 tbspn watermelon seeds
The above ingredients are enough to make 1 cake, with 2 layers; you can alter the quantities of these ingredients according to the number of layers you like.
- Preheat the oven to 170 C
- Combine the flours, sugar, salt and baking powder in a large mixing bowl, and the wet ingredients (oil, 1 cup buttermilk and vanilla) in another medium bowl.
- Combine wet ingredients into the dry ones, fold in 8 hazelnuts, 5 almonds, the watermelon seeds, pumpkin seeds, and 1 ½ tbspn of sunflower seeds into it.
- Pour the mixture into a greased and lined tin, and bake for 30-40 minutes, until the top is golden brown, the sides of the cake come away from the tin’s, and an inserted skewer comes out clean.
- The night before, hang 1.2 ltrs of thick yogurt in a muslin cloth, and let it sit overnight. The next morning, what is left is cream cheese, with all the whey left behind.
- Combine 2 heaped tbspn of peanut butter and 1 tbspn of honey in it, and mix well till smooth mixture is formed.
- Leave it to set in the fridge.
Decorating: After the cakes are completely cooled down, either in the fridge or on the countertop, slice them, and frost them. Leave the cake in the fridge to set, before you serve.