A wonderful cake that don't take you more than twenty minutes to prepare, by chef Lina Bou. Just let it cook in the oven while you do your yoga – after which you can treat yourself with a freshly baked cake with a deliciously crisp crust!
What you'll need
Servings: Makes two small loaves or one big
- 1 cup rice flour
- 1 cup buckwheat flour
- 1/2 teaspoon salt
- 1,5 tsp baking powder
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1-1/2 sticks (3/4 cup) unsalted organic butter, softened (vegan alternative, use organic olive oil)
- 1 cup rapadura sugar
- 4 tbsp honey
- 2 large organic free ranged eggs
- 1 cup pumpkin puree (basically a pumpkin cooked in the oven until soft, scrape out the seeds and mix the inside to a puree. Normally I leave the puree in the fridge over night to cool down and use it the day after for baking.)
How to do it
Prep Time: 20 Minutes
Cook Time: 50 Minutes
- Preheat the oven to 175°F and set an oven rack in the middle position. Generously grease two 20 x 10-cm loaf pans with butter.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Add in the pumpkin. It is okay if the mixture looks grainy and curdled at this point.
- Add the flours and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 35 – 50 minutes, depending if you make one or two cakes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect…
Photo: Bas Van Est
While the loaf is in the oven...
A class aimed to promote shoulder stability and openness, with Gwyn Williams.
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About Lina Bou
Lina is an internationally acclaimed retreat chef and published author that has cooked for people from around the world. Originally Swedish, half Spanish she now lives in France since six years. As a freelance cook she travels around the world, to cook for different events, consulting for companies, restaurants and cooks. She also does limited health consultation on distance and organizing nutritional or culinary workshops. Her speciality is vegetarian foods, often including wild foraged edible plants and flowers.