Vegan Syrup-Soaked Almond and Cornmeal Cake by @le.renard.et.les.raisins

1h5

8 servings

🌰

80 g

Almond flour

🍚

80 g

Rice flour

🌽

70 g

Corn flour

🌽

50 g

Fine polenta

🌽

30 g

Starch

🫙

1 packet

Baking powder

🫒

55 ml

Olive oil

🌴

75 g

Dates

🥛

230 ml

Soy milk

🥣

200 g

Soy yogurt

💧

200 ml

Water

🍯

80 g

Agave syrup

🌸

2 tbsp

Orange blossom water

🍋

2 tbsp

Lemon juice

  1. Heat
    • Soy milk
    • Dates

    Heat the plant-based milk, pour it over the pitted dates and let soak for 10-15 minutes.

  2. Blend
    • Dates
    • Soy milk

    Blend the dates and milk together to get a smooth puree.

  3. Mix
    • Almond flour
    • Fine polenta

    In a large bowl, mix together all the dry ingredients.

  4. Add
    • Olive oil
    • Soy yogurt
    • Dates

    Add the oil, yogurt and date puree, and mix until a smooth batter forms.

  5. Pour

    Pour the batter into a large greased or parchment-lined cake tin.

  6. Bake

    Bake at 160°C for 45 minutes, until cooked through in the center; check with the knife test.

  7. Heat
    • Water
    • Agave syrup

    Meanwhile, prepare the syrup by heating the water, agave syrup and orange blossom water until simmering.

  8. Pour
    • Agave syrup

    As soon as it comes out of the oven, pour three-quarters of the syrup over the hot cake, poking the cake with a toothpick if needed.

  9. Soak

    Let the cake soak and cool.

  10. Pour
    • Agave syrup

    Pour the remaining syrup over the cake just before serving if you want it even more moist.

Vegan Syrup-Soaked Almond and Cornmeal Cake by @le.renard.et.les.raisins

1h5

8 servings

🌰

80 g

Almond flour

🍚

80 g

Rice flour

🌽

70 g

Corn flour

🌽

50 g

Fine polenta

🌽

30 g

Starch

🫙

1 packet

Baking powder

🫒

55 ml

Olive oil

🌴

75 g

Dates

🥛

230 ml

Soy milk

🥣

200 g

Soy yogurt

💧

200 ml

Water

🍯

80 g

Agave syrup

🌸

2 tbsp

Orange blossom water

🍋

2 tbsp

Lemon juice

Preparation Steps

  1. Step 1/10

    Heat the plant-based milk, pour it over the pitted dates and let soak for 10-15 minutes.

    🥛Soy milk
    🌴Dates
    🍲Saucepan

  2. Step 2/10

    Blend the dates and milk together to get a smooth puree.

    🌴Dates
    🥛Soy milk

  3. Step 3/10

    In a large bowl, mix together all the dry ingredients.

    🌰Almond flour
    🍚Rice flour
    🌽Corn flour
    🌽Fine polenta
    🌽Starch
    🫙Baking powder
    🥣Large bowl

  4. Step 4/10

    Add the oil, yogurt and date puree, and mix until a smooth batter forms.

    🫒Olive oil
    🥣Soy yogurt
    🌴Dates
    🥣Large bowl

  5. Step 5/10

    Pour the batter into a large greased or parchment-lined cake tin.

    🍰Cake tin

  6. Step 6/10

    Bake at 160°C for 45 minutes, until cooked through in the center; check with the knife test.

    🔪Knife

  7. Step 7/10

    Meanwhile, prepare the syrup by heating the water, agave syrup and orange blossom water until simmering.

    💧Water
    🍯Agave syrup
    🌸Orange blossom water
    🍲Saucepan

  8. Step 8/10

    As soon as it comes out of the oven, pour three-quarters of the syrup over the hot cake, poking the cake with a toothpick if needed.

    ✨Toothpick

  9. Step 9/10

    Let the cake soak and cool.

  10. Step 10/10

    Pour the remaining syrup over the cake just before serving if you want it even more moist.

Composition

Ingredients

Types

Nuts, Grains, Leavening agent, Oils, Fruits, Plant-based milk, Liquids, Sweeteners

Ingredients

Almond flour, Rice flour, Corn flour, Fine polenta, Starch, Baking powder, Olive oil, Dates, Soy milk, Soy yogurt, Water, Agave syrup, Orange blossom water, Lemon juice

Notes

Almond flour (or ground almonds), Olive oil (or any cooking oil), Dates (pitted), Water (for the syrup), Agave syrup (for the syrup), Lemon juice (for the syrup)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium, Halal, Dairy-Free

Calories

260 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 42g, Fat: 8g, Fiber: 3g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 60mg, Magnesium: 30mg, Potassium: 210mg, Iron: 1.1mg, Sodium: 110mg

Vitamins

Vitamin E: 1.8mg, Folate: 15µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Large bowl, Toothpick, Knife, Saucepan, Cake tin

Appliances

Blender, Oven

Type

Type

Type Of Dish

Cake, Dessert, Snack

Occasions

Everyday, Afternoon Snack (goûter)

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Dense

Flavors

Sweet, Citrus, Floral, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (covered,away from direct sunlight), fridge : 4-5 days (in an airtight container), freezer : 2 months (wrapped tightly without syrup,add syrup after thawing)