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#fully credited and i added alt text although I don’t know how good it is
choclette8 · 4 years
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The only vegan drizzle cake recipe you’ll ever need. It’s an easy-to-make zesty loaf cake which has a lovely texture and is super tasty. The recipe is healthier than many as it’s made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi, use those.
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Our calamansi tree has done well this year. It’s the first time we’ve had enough fruit to actually bake with. So this calamansi drizzle cake is a bit of a novelty. But no less delicious for that.
What the Heck are Calamansi?
Some say calamondin, some say calamansi. Whatever you prefer to call it, Citrus x microcarpa, is a small tart citrus fruit. It’s actually a cross between a mandarin orange and a kumquat. Confusingly, it’s also known as a Philippine lime as it’s commonly cultivated and used in the Philippines.
It’s the easiest citrus to grow here in the UK as well as in other cold climes. Mostly grown as an ornamental, it’s a popular conservatory plant. The flowers are prolific and have a heady scent.
But why waste the fruit, it’s edible. It’s thin skinned and easy to peel. In the Philippines, the fruit is harvested green, although the flesh is orange. I harvest them when they are fully ripe and orange all the way through.
Like most other citrus, calamansi are packed with vitamin C and other antioxidants. The juice is said to boost the immune system, eliminate toxins from the body and lower cholesterol.
The zest is deliciously fragrant and the tart juice is tasty. Much like a lemon, however, you probably wouldn’t want to eat one on its own. It smells and tastes a bit like a sour tangerine. So if you haven’t tried one yet, this calamansi drizzle cake is a good place to start.
Healthy Drizzle Cake
Well nothing with sugar in is going to be super healthy. But this calamondin drizzle cake contains less sugar and less fat than many of its drizzle cousins. It’s also made with wholemeal spelt flour. Spelt is kinder on your gut than standard wheat flour and the wholemeal element provides welcome fibre.
Vegan Drizzle Cake
If you haven’t had a vegan drizzle cake yet, you don’t know what you’re missing. They’re one of the most delicious cakes you’re likely to have. And they’re so simple to make too. Okay, they’re not in the least bit fancy. But they are tasty, comforting and popular.
I’ve used calamansi, for this vegan drizzle cake. But you can use whatever citrus fruits you fancy or have in the house.
The only fiddly bit involved in making this calamansi drizzle cake is zesting the skins and squeezing the flesh of the fruit. Calamondins are quite small, so it takes a bit longer than prepping a lemon. But if you have a microplane, zesting is a breeze.
Other than that, all you need to do is mix the wet ingredients into the dry ones, much like making muffins. Whisk the wholemeal spelt flour with the baking powder, bicarb, sugar and salt. Make a hole in the middle and pour in the oil. Start mixing from the inside out and gradually add the plant milk until everything is combined. Stir in the citrus zest and juice, then bake.
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Cake batter ready to go into the oven.
Zest, juice and sugar mixed together, ready to pour over the hot cake.
Once the cake is out of the oven, prick it all over with a skewer, then pour a mix of sugar, juice and zest over the top. If you leave the cake to cool in the tin, it will absorb all of the liquid, creating an enticingly sticky exterior. And a delicious zingy interior.
If you can’t get hold of spelt, you can swap it for regular wholemeal flour. The texture, however, might not be as light. A way around this is to sieve out the largest bits of brand, which impede the rise.
Which Plant Milk Should You Use
When it comes to choosing a plant milk, it’s fine to go with your favourite. They all have different qualities and flavours. But if you’re not allergic to soya, that’s a particularly good one for structure because of its high protein content.
Can You Use Other Citrus?
You can indeed use citrus other than calamansi for your vegan drizzle cake. Everyone knows about lemon drizzle cake, but I reckon lime drizzle is even better. Orange is good and even grapefruit has its place. I’ve tried them all.
Ideally you want a tart citrus fruit for a drizzle cake. This helps to offset the sugar and gives a flavoursome contrast. That’s why lemon drizzle is so popular. Bitter oranges such as seville are good too. Although blood oranges aren’t as tart as some oranges, they also work well.
How Much Citrus Do You Need?
2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.
½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.
8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.
Other Recipes for Vegan Cakes You Might Like
Banana chocolate vegan honey cake
Chocolate banana cashew cake
Coconut chocolate cake made with chickpea flour (gluten-free)
Courgette chocolate cupcakes
Peanut butter banana muffins
Spicy dark chocolate cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this calamansi vegan drizzle cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Vegan Drizzle Cake. PIN IT.
Vegan Drizzle Cake – The Recipe
Vegan Citrus Drizzle Cake
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An easy-to-make loaf cake a lovely texture and a super flavour. The recipe is healthier than many as it’s made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi / calamondin, use those.
275 g wholemeal spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
pinch of fine rock or sea salt
200 g golden caster sugar + 2 tbsp for the drizzle
100 ml sunflower oil
175 g your preferred plant milk (soya is a particularly good one for structure because of its high protein content)
8-10 calamansi / calamondins depending on size – zest & juice ((or citrus of your choice, see notes below for quantities))
Place the flour, baking powder, bicarb, salt and sugar into a large bowl and whisk to combine and remove any lumps.
Make a well in the middle and pour in the oil. Using the whisk or a wooden spoon, stir from the inside out, adding the milk as you incorporate the dry ingredients. Try not to over mix, but everything needs to be nicely combined.
Add the juice of half the calamondins and the zest of all but two. Stir until just combined.
Line a 2 lb loaf tin (21 x 11 x 7cm or 8 x 4 x 3in) with baking paper. Scrape in the batter and bake in a preheated oven at 180℃ (350℉, Gas 4)  for 35-40 minutes. The cake should be well risen and golden with a crack down the middle. An inserted skewer should come out virtually clean.
Whilst the cake is cooking, mix the remaining citrus zest and juice together with 2 tbsp of golden caster sugar.
As soon as the cake comes out of the oven, poke a few holes in it and pour the sugared juice over the top.
Leave in the tin until cold, by which time the cake will have absorbed the sugary juice.
Amount of Citrus Needed
2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.
½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.
8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Sharing
I’m sharing this vegan citrus drizzle cake with Recipes Made Easy for #CookBlogShare.
Vegan Drizzle Cake with Calamansi & Wholemeal Flour The only vegan drizzle cake recipe you'll ever need. It's an easy-to-make zesty loaf cake which has a lovely texture and is super tasty.
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choclette8 · 4 years
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Traditional British pancakes are different to American style ones. They’re similar to French crêpes in that they’re large and thin with crispy edges. Add your topping of choice and then fold or roll them up. Wholemeal pancakes taste just as good if not better than those made with plain flour.
The world loves a pancake and there are many different kinds. In Europe they’re traditionally eaten on Shrove Tuesday known as Mardi Gras in France. Nowadays we tend to refer to this as Pancake Day here in the UK. Of course, we can eat pancakes on whatever day of the year we like and we frequently do. But it’s almost obligatory to eat them on Pancake Day.
Why Eat Pancakes on Shrove Tuesday?
Shrove Tuesday falls the day before Ash Wednesday, which is the first day of Lent. The idea is to clear the house of all the fattening foods, such as eggs, milk and sugar before the forty day lenten fast begins. The tradition of eating pancakes continues, whether or not we observe lent.
But Shrove Tuesday didn’t originally have anything to do with pancakes. It comes from the Christian practice to ‘shrive’, or do penance for one’s sins before lent.
Pancake Day falls on the 25th of February this year.
Wholemeal Pancakes
I’ve only ever made wholemeal pancakes. This is mostly because they’re delicious and easy to make. But they’re also much better for you as the wholemeal flour contains fibre and is rich in vitamins and minerals. I usually, but not always, use wholemeal spelt flour.
So start by serving the flour into a large bowl. I tend to throw any extra large bits of bran left in the sieve into the compost, but you can just tip them into the bowl with the flour. Add the salt.
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Sieve the wholemeal flour and discard the bran or throw it into the bowl.
Make a well in the centre and break in the eggs.
Make a well in the flour and break in the eggs. Stir from the inside out, adding the milk as you go until everything is well  mixed. Stir in the oil or melted butter. Rest the batter.
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Whisk in the eggs, followed by the milk.
Rest your batter for 30 minutes if you can.
Heat a pan over a moderate heat and brush with melted butter or oil. I always use butter for frying pancakes. It just tastes better.
Pour in just enough batter to cover the bottom of the pan. You’ll need to swirl it around to cover it completely. But be careful, as you only need a thin layer.
Leave to cook for about three minutes. It should come loose when you give the pan a good shake. Either turn the pancake over with a wide spatula or toss it in the air. Just make sure you catch it. I highly recommend the first method. It will only need around thirty seconds too cook on the second side.
Depending on how nonstick your pan is, you may or may not need to brush it with butter or oil again. I always do, just to be on the safe side. Repeat the process.
Wholemeal Pancakes – Top Tips
The pancake batter doesn’t take long to make, but it’s best if it stands for thirty minutes before you actually start making the pancakes. This allows the glutens to develop which makes the batter more stable. You don’t have to rest the batter before cooking, but it helps to stop the pancakes tearing or breaking up if you do.
How many pancakes you get will depend on the size of the pan you use. For eight pancakes, use a standard sized frying pan measuring around 24-26 cm. I’m not sure why but measurements for frying pans are taken on the diameter of the upper rim. Doesn’t really make much sense to me as it’s the bottom of the pan where you do the cooking. Mine measures 18cm, (7″) on the bottom.
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Wholemeal Spelt Pancake Side 1
Wholemeal Spelt Pancake Side 2
The first side will look very different to the second side. So you can take your pick as to which side you want to show off.
Although it doesn’t take long to mix the batter, it will take a while to cook the pancakes as you have to do them one by one. It should take about half an hour to cook all eight pancakes. As soon as one is done, put it on a plate in a warm oven whilst you get on with the next one. Place the next one directly on top of the second one and continue until you’ve used up all the batter. You can then serve the pancakes all together.
Alternatively, serve each one as you cook them and let the recipient put their toppings on themselves.
Can You Freeze Wholemeal Pancakes?
Pancakes will keep in the fridge for a few days, but they also freeze really well. Just line a baking tray with greaseproof paper. Lay the pancakes on it and freeze for an hour or until fully frozen. Then stack together and place inside a freezer bag. Best eaten within two months.
When you want to use them, defrost, then heat each one briefly in a hot nonstick frying pan.
What’s The Difference Between American, French and British Pancakes?
American Style Pancakes
American pancakes are very similar to drop scones or Scotch pancakes. They’re small, thick and fluffy and are usually served for breakfast. You need a raising agent to make them and they usually contain sugar in the batter.
French Style Pancakes
Called crêpes in France, these pancakes are large, thin and flat. They contain no sugar, nor raising agent so are very different to American ones. They’re often made with buckwheat flour, rather than wheat flour. This is particularly true in Brittany where they’re sometimes called galettes.
British Style Pancakes
As stated at the beginning British pancakes are similar to French crêpes, but they’re not as large nor quite as fine and lacy. They’re crispy around the edges, but pliable and quite substantial which makes them ideal for rolling up or folding into halves or even quarters.
Wholemeal Pancake Fillings and Toppings
Traditionally we Brits like to top our pancakes with a sprinkling of sugar and a squeeze of lemon. We roll them up tight, then tuck into them with a knife and fork or eat with our hands. But, good as this is, don’t feel it’s the only way to go.
The possibilities for fillings and toppings are endless and it’s not all about the sweet stuff either. Savoury pancakes are just as good. When I was growing up, we’d often have savoury pancakes for our main course followed by sugar and lemon ones for pudding.
I’d love to know what your favourite fillings are. But meanwhile here are a few suggestions for you.
Sweet Fillings
Traditional lemon and sugar
Jam of your choice. If you want to make your own this easy strawberry jam is a good one.
Banana and chocolate spread
Rhubarb compote with or without cream
Coffee, cardamom chocolate sauce
Sticky oranges. Blood oranges are particularly good as they not only look spectacular, but they’re in season during Pancake Day.
Honey, clotted cream and grated chocolate
Savoury Fillings
Cauliflower cheese
Leek & mushrooms
Spinach and ricotta
Spiced lentil dhal
Veggie bean chilli with soured cream
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these wholemeal pancakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. And let us know what your favourite toppings are.
For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Sticky Blood Orange Wholemeal Pancakes. PIN IT.
Wholemeal Pancakes with Sticky Blood Oranges – The Recipe
British Style Wholemeal Pancakes with Optional Sticky Blood Orange
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Traditional pancakes made with wholemeal spelt flour. They're easy to make and taste just as good if not better than those made with plain flour. Add your filling or topping of choice or try this sticky blood orange instead.
Pancakes
115 g (4oz) wholemeal spelt flour
pinch fine sea or rock salt
2 eggs – medium to large
240 ml (8 fl oz) milk
1 tbsp sunflower oil
a little unsalted butter or oil for frying (optional) (this will depend on how nonstick your nonstick pan is)
Sticky Blood Orange (for one)
1 blood oranges
1 tbsp maple syrup
Sieve the flour and salt into a large bowl. Discard any extra large bits of bran left in the sieve if liked. Otherwise, throw them into the bowl.
Make a well in the centre and break in the eggs.
Stir from the inside out, adding the milk as you go along until all of the flour is mixed in.
Add the oil and whisk thoroughly.
Leave to stand for 30 minutes.
Turn the oven on to its lowest setting and place a plate inside to warm up.
Warm a medium sized frying pan (mine is 18cm (7") measured at the base) on a medium heat (I set mine to 3 out of a possible 5).
Depending on how good a non-stick pan it is, you may or may not want to brush it with a little oil. I add a tiny peice of butter to mine.
Pour in 3-4 tablespoons of batter. You want just enough to cover the bottom of the pan. Tilt the pan so the batter covers the bottom in a thin layer.
Cook for about three minutes, then turn the pancake over with a wide spatula and cook on the other side for a further 30 seconds.
Turn out onto the warm plate and put back in the oven. Alternativley you can serve it immediately and let the recipient put the toppings on.
Repeat the process until all the batter is used up, stacking the cooked pancakes on top of each other. You should get eight pancakes if you make them in a medium sized pan.
Sticky Blood Oranges (optional)
Cut the peel away from the orange so that no pith remains. Then segment it, taking away as much of the skin and any remaining pith as you can. Do this over a bowl so that you catch any escaping juice.
Place the orange segments with any remaining juice in a pan along with the maple syrup. Cook over a moderate heat, stirring occassionally until most of the syrup has disappeared and you're left with a delicoius sticky mess. This will take about five minutes.
Scale the sticky blood oranges up to the number of people who want them on their pancakes. It’s one orange per pancake.
  You don’t have to rest the batter for 30 minutes before cooking, but it helps to stop the pancakes tearing or breaking up if you do. It allows the glutens to develop which hold the batter together.
  Please note: calories and other nutritional information are per pancake. They’re approximate and will depend on exact ingredients used. Sticky blood orange not included.
Sharing
I’m sharing these wholemeal pancakes with Apply to Face Blog for #BakingCrumbs. It also goes to Crumbs & Corkscrews for #CookBlogShare.
Wholemeal Pancakes and Lots of Topping Ideas Traditional British pancakes are different to American style ones. They're similar to French crêpes in that they're large and thin with crispy edges.
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