While in mythical Byblos at the end of last year, a yellow cake looked very appealing to me at breakfast. It included turmeric, but I loved it! When I returned home, I tried to bake it; it was a success.
This NoMoMoo challenge, which is very dear to me and started last week, made me push the limits of this cake, searching for and finding gluten-free vegan substitute ingredients.
The star? The cashew sour cream from NoMoMoo!
You will need a 20x20 cm baking pan and—
100g cornstarch
a pinch of sea salt
110g brown sugar
100g gluten-free oatmeal
1 teaspoon of turmeric powder
4g baking powder
140g cashew sour cream
orange blossom water
90ml spring water
35ml flaxseed oil
1 tbsp of tahini
9 pistachio beans
I like authenticity, so I choose my ingredients as much as possible from the countries whose recipes I prepare or from nearby countries. I love local producers!
If we talk about basic ingredients, I used Romanian cornstarch. I bought the sea salt from Lebanon in a convent from Anfeh village. I also bought the orange blossom water from Lebanon – and you may add more than just a drop. The tahini is from Turkey; the pistachio is Iranian but processed in Romania. The flaxseed oil is Romanian. The best ingredients can transform a regular meal into a terrific one, especially if we prepare it with love and support!
Returning to the NoMoMoo sour cream, it is special: fluffy, versatile, and great! Panda feels the same way.
To make this cake, which is perfect as such or as a tea cake, mix the cornstarch, the sea salt, the brown sugar, the oatmeal, the turmeric powder, and the baking powder.
Add the wet ingredients: the cashew sour cream, the orange blossom water, the spring water, and the flaxseed oil.
Stir with a wooden spoon until homogenised.
Grease the baking pan with tahini, pour the mixture, and add the pistachio beans in 9 (imagined) centres of slices.
Bake at 180°C in the preheated oven for 25 minutes.
Let it cool and enjoy it!
What flavours do you feel? 😊
