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Kitchen Caravan's 1st Birthday Cake

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Kitchen Caravan's 1st Birthday Cake

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Kitchen Caravan's 1st Birthday Cake

Kitchen Caravan’s 1st Birthday Cake
In celebration of our 1st birthday, we made this early summer cake. The frosting is a simple whipped cream with basil.
To save time, you can bake the cake the night before you are going to serve it. Make the basil icing and strawberry sauce a few hours ahead of the event.

Lemon-Coriander Poppy Cake:
3 cups spelt flour
1 ½ tsp. baking powder
½ tsp. baking soda
4 tsp. poppy seeds
4 tsp. coriander
1 cup coconut oil
1 ½ cups sugar
1 tsp. salt
4 eggs
zest of 2 lemons
Juice of 1-2 lemons (depending on size)
2 tsp. vanilla
1 cup plain yogurt

Basil Icing:
2 cups heavy cream
2 cups loose fresh basil, rinsed
1/3 cup confectioner sugar

Strawberry Filling:
1 pint strawberries (or another seasonal berry)
2 T sugar

Preheat the oven to 350ºF.
Butter the bottom and sides of a 12” cake pan. Line the bottom with parchment paper, and butter and flour the parchment paper. Mix together the spelt flour, baking powder, baking soda, poppy seeds, and coriander.

In another bowl, mix together the coconut oil, sugar and salt. Add the eggs and lemon zest.

In a third bowl, combine the yogurt, vanilla, and lemon juice.

Add 1/3 of the dry ingredients to the coconut oil mixture, then add half of yogurt mixture. Add another 1/3 of the dry ingredients, then the rest of the yogurt mixture, followed by the last 1/3 of the dry ingredients.
Pour into the prepared cake tin and bake for 30-40 minutes, until fully cooked. The cake is done when the tines of a fork are pricked through and come out clean. When cool, cut the cake in half horizontally.

Bruise the basil using a mortar and pestle. The 1 ½ cups of the cream in a saucepan and add the basil. Bring to a bare simmer, and turn the heat off. Let the cream infuse for 20 minutes-1 hour.
Strain the cream into an ice bath, and then refrigerate to cool completely. Whip the cream over an ice bath until it starts to thicken. Add the sugar, and beat until soft peaks form. Keep in the fridge until you are ready to ice the cake.

Rinse the berries, and cut up into small pieces. Macerate in a bowl with the sugar until juicy. Mash gently to break down further into a sauce.

Spread the sauce over the bottom half of the cake. Cover with the second half. Ice with the basil, and decorate with sliced fresh berries and basil.

July 7, 2008


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