Sometimes you just get it right! This morning I started out trying a new recipe (risky as I’m cooking for 40 people and on a time frame). I tried a bread recipe that I thought would go with black bean soup. However, after I mixed and blended all the ingredients I realized it was too sweet for a luncheon bread so I poured it into a 10″ round spring form pan and turned it into a coffee glazed spice cake. The subtle flavors of the spices, the pop of the cumin seed combined with the not too sweet coffee glaze are scrumptuous, and it’s vegan! It even prompted a round of applause from the lovely group here at the Bog. So, go ahead and be adventurous, you won’t regret it!
COFFEE GLAZED SPICE CAKE
2 1/2 CUPS WHITE SPELT FLOUR 1/2 cup dark brown sugar 1 1/2 tsp. baking soda//////1 tsp. baking powder 1 tsp. ground cinnamon////1/2 tsp. ground cloves////1/2 tsp. ground coriander/////1 1/2 tsp. cumin seed 1 1/2 cups soy milk 1/2 cup apple pear spread or prune butter 2 Tbl. good vegetable oil
Grease a 10″ spring form pan. Heat oven to 180c or 350F. Stir all dry ingredients together in a large bowl. Slowly add wet ingredients until all is well blended. pour into pan and bake for 35-40 minutes or until tester comes out clean. Cool on rack, remove from pan and glaze.
Coffee Icing 2 cup icing (powdered) sugar 1 Tbl. soy spread 3 Tbl.strong coffee mix all together to form a smooth glaze. optional: 2 Tbl. cocoa powder