This cake is made with buckwheat flour. Great River Organic Milling, Organic Specialty Buckwheat Flour, 25-Pound Package Flour, Buckwheat, Organic, 25# Bulk As buckwheat is actually a member of the rhubarb family its seeds are not considered to be true grains so it is permissable on Ekadasi. Despite the fact that I now have a whole queue of draft posts awaiting publication, I'm posting this recipe next because I think it's one of my most versatile cakes yet: it can be vegan or not and it is wheat and gluten-free. It can be made, as here, to Ekadasi specifications, or made with soya milk on other days...you can change the flavouring too. Excited yet? Well anyway here's the recipe:-
These amounts make a cake in a 9x7" (22.5x18cm) tin or the round equivalent. It makes 8 portions, so if you are catering for more, just scale up the quanities and it should work fine; just be cautious with the liquids and add less juice if the mixture seems too runny- follow your baking instincts!
250g buckwheat flour
1 tsp ground ginger
2 tsps bicarbonate of soda (NOT baking powder)
150g demerara or soft light brown sugar
4 tabs desiccated coconut
10 semidried apricots*, finely chopped (*note: if you are going to use dried fruit on Ekadasi, make sure it does not contain vegetable oil. In the UK, Aldi apricots and Sunmaid raisins are okay)
200ml almond milk/fruit juice
2 tabs lemon juice (about 1 smallish ) lemon
50ml peanut or sunflower oil (organic cold-pressed sunflower oil has a strong smell and taste though)
the grated rind and juice of 1 orange
- Combine all the dry ingredients in a bowl with the apricots
- Measure out the liquids in a separate container
- Add the liquids to the dry ingredients, beating well for about a minute.
- Place in the prepared cake tin (oiled and floured, or dampened if you are using silicone)Wilton 2105-4923 24-Cavity Silicone Brownie-Squares Baking Mold and bake in a preheated oven at 180C for about half an hour, or until a skewer inserted into the centre of the cake comes out clean.