ONE BOWL CITRUS CAKE
Updated: Jan 10
The citrus this year in the Sattva Centre Gardens has been just phenomenal. The crop has been plentiful and simply delicious. It is often hard to know what to do with citrus in bulk and eaten fresh consistently can really aggravate the Pitta dosha in anyone's system.
Over the season, I have developed a very simple, all-in-one-bowl, nutritionally dense, absolutely gorgeous citrus cake that you can make with any citrus of your choice. I love the orange and almond combination, but lemon or lime is delightful too! This cake is easily made vegan with my flax seed egg replacement mentioned below.
WHAT YOU WILL NEED
1 1/2 cups wholemeal, unbleached and organic plain flour
1 cup of almond flour
2 tsp of baking powder
4 large free-range and organic eggs OR flaxseed/LSA meal egg substitute (combine 1 tbs of flaxseed meal with 3 tbs of water as a substitute for 1 egg)
1 cup coconut sugar
1/2 cup of your chosen vegetable oil (a lightly flavoured oil is preferable like avocado)
1 cup freshly squeezed juice from the citrus of your choice (orange, lemon, lime or a combination!)
2 tbs of citrus rind of your choice
1 tsp of pure and organic vanilla essence (alcohol free)
Preheat oven to 180 degrees Celsius and line a tin of your choice (roughly 20-23 cm in size preferably) with baking paper.
In a large bowl, combine all dry ingredients and mix well with a wooden or any spoon of your choice (I often use my hands!) Make a well in the centre of the dry ingredient mix and add all other ingredients.
With a whisk, lightly combine and mix the batter until smooth and well combined.
Pour into your lined cake tin and bake for 50-60 minutes (check with a skewer inserted into the centre).
Serve at room temperature with a sprinkle of icing sugar and this cake stores well in an airtight container for up to a week.
As an optional extra for an icing you can: take roughly 1 tablespoon of the icing sugar of your choice and add a squeeze of citrus juice to make a runny icing. Once the cake is cooled, dribble this icing over the cake and you can also sprinkle over some grated lemon/orange/lime rind or shredded coconut as a final touch. Delicious!
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