Walnut cake, egg-free and dairy-free
Dimitra's Dishes · ♥ 2K likes · 53.4K views · 9 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp ground flax seeds
- ½ cup water
Mix the ground flax seeds with the water and let sit while preparing the rest.
Choosing an egg substitute
- 400 g all-purpose flour
- tangerine zest
- 2 tbsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
Whisk the flour with the zest, baking powder, salt and heaping cinnamon.
- 1⅓ cup orange juice
- water
Juice the oranges to one and a third cups, topping up with water if short.
- 1 cup sugar
- 1⅓ cup refined light olive oil
- 1 tsp vanilla extract
Mix the sugar, olive oil, vanilla and flax egg.
Sugar, light olive oil and flax egg
- ½ tsp baking soda
Stir the baking soda into the orange juice over the bowl, since it bubbles up; mix into the wet ingredients.
Baking soda in the orange juice
Add the dry ingredients in a few batches, mixing only until just incorporated; do not overmix.
- oil
Grease a 9 by 13 inch pan with a little oil and spread the batter evenly; optionally add raisins, shredded carrot or sweetened coconut.
Pan and add-ins
Bake on the center rack in a 350F oven 35 to 40 minutes, checking at 30 to 35, until a toothpick in the centre comes out clean.
- confectioners sugar
Cool completely, 15 to 25 minutes here; cut into portions and sprinkle with confectioners sugar, and more cinnamon if liked.
Dusting and tasting