Cèic Fhlùr Coirce Milis Siotrais

citrus-cornmeal-cake-1

Mòran taing do mo charaidean Gàidhlig aig a’ Chomunn Ghàidhealach Ameireaganach, agus do Kerrie Cheanadach, airson an reasabaidh seo, a nochd ann an iris an t-Sultain 2016 na Naidheachd Againne, ràitheachan a’ Chomuinn. Tha a’ chèic ceart cho blasda ma bhios sibh nur luchd-vegan no nach bi. Mhol mo charaid Cam NicRadh, is i à teaghlach eòlaichean nan cèicean, a bhith a’ cleachdadh rùsg oraindsear agus sùgh liomaideige, agus cò mise a bhiodh ag argamaid!

Dh’atharraich mi cupannan gu gramaichean leis an inneal fheumail seo:

http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter

(Tha flùr coirce milis buidhe ri fhaighinn bho Asda agus Tesco.)

Reasabaidh 

Tha a’ chèic bhlasta seo freagarrach do dhaoine leis an dòigh-ithe vegan. Leasaich Kerrie Kennedy bho Chomunn Luchd-Ionnsachaidh Thoronto an reasabaidh bho reasabaidh aig Martha Stewart. Nì i a’ chèic seo gu tric airson nan clasaichean ann an Toronto.

Grìtheidean tioram:

1 1/4 chupa min-fhlùir

1/2 chupa flùr coirce milis buidhe (min bhuidhe)

2 spàin-tì pùdar-fuine

1 spàin-tì salainn

1 spàin-bhùird rùsg seadaige, sgrìobte (no oraindsear)

Grìtheidean fliuch:

1/2 chupa ola-chroinn-ola (na cleachd “extra virgin”) (112 ml.)

1/2 chupa sabhs ubhail  (112 ml.)

1 chupa siùcair (200 gr.)

1/2 cupa sùgh-seadaige (no sùgh-oraindseir)  (112 ml.)

Tuilleadh siùcair gus a chrathadh air oir na cèice

Stiùireadh:

  1. Ro-theasaich an àmhainn gu 375 F (190°C).
  2. Lìnig tiona-fuine cearclach 8 òirlich le pàipear-fuine agus geir am pana.
  3. Buail na grìtheidean tioram agus an rùsg seadaige le chèile ann am bobhla meadhanach mòr.
  4. Ann am bobhla nas motha, measgaich na grìtheidean fliuch agus an siùcair le chèile gus an tèid am measgachadh mìn agus aotrom.
  5. Cuir na grìtheidean tioram còmhla ris na grìtheidean fliuch agus measgaich iad le chèile gu h-aotrom gus am bi am measgachadh mìn.
  6. Dòirt an taois dhan phana. Crath siùcar air oir na cèice.
  7. Bruich fad 35 gu 40 mionaid anns an àmhainn gus am bi oirean na cèice a’ tighinn air falbh bho thaobh a’ phana.
  8. Fuaraich i anns a’ phana mu 20 mionaid.
  9. Tionndaidh a’ chèic a-mach air racais-uèir agus leig leatha fuarachadh gu tur.

 

Vegan Citrus Cornmeal Cake

Thanks to my Gaelic buddies at the Comunn Gàidhealach Ameireaganach and to Kerrie Kennedy for this recipe, equally tasty for vegans and non-vegans. My friend Cam MacRae, from a family of cake connaisseurs, recommends the combination of orange zest and lime juice, and who am I to argue!

This recipe is from the September 2016 issue of An Naidheachd Againne, the bilingual quarterly newsletter of An Comunn Gàidhealach Ameireaganach.

I converted the US cups measurements to metric using this useful tool:

http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter

(Asda and Tesco sell cornmeal, also used for polenta, medium to course-ground yellow  – maybe pre-order for collection, to be on safe side.)

Recipe

This delicious vegan adaptation of Martha Stewart’s recipe was created by Kerrie Kennedy, Comunn Luchd-Ionnsachaidh Thoronto. She often makes this moist cake as a treat for Toronto’s Gaelic group.

Dry ingredients:

1 1/4 cups flour (150 gr.)

1/2 cup yellow cornmeal (180 gr.)

2 tsp. baking powder

1 tsp. salt

grated zest of 1 grapefruit (or orange)

Wet ingredients:

1/2 cup olive oil (not extra virgin) (112 ml.)

1/2 cup applesauce (112 ml.)

1 cup sugar (200 gr.)

1/2 cup grapefruit juice (or orange juice) (112 ml.)

Extra sugar for edges of cake

Method:

  1. Preheat oven to 375F (190°C).
  2. Line bottom of 8 inch round pan with parchment paper and grease the pan.
  3. Whisk together dry ingredients and zest.
  4. In a larger bowl whisk together wet ingredients and sugar until smooth.
  5. Add flour mix to wet and whisk gently until smooth.
  6. Pour batter in pan. Sprinkle edges of cake with sugar (so crust caramelizes).
  7. Bake 35 – 40 minutes until edges pull away from side of pan.
  8. Cool in pan 20 minutes.
  9. Remove from pan and cool on wire rack completely.