Lim Her-Yi, Bud Of Joy
Prepare a 15 cm diameter round cake pan, at least 7.5 cm deep. Line pan base with baking paper.
Make California Raisin paste. Combine California Raisins, water and chia seeds in a blender and grind to a fine paste. Set aside.
Make cake batter. Sift wholemeal flour, baking powder, salt, cinnamon and mixed spice together five times to ensure the mixture is homogeneous and well aerated.
Add California Raisin Paste, chopped California raisins and chopped walnuts to dry ingredients and mix well.
Scrape batter into prepared cake tin. Bake in the centre of a preheated oven at 180°C for 50 minutes. When a skewer inserted into the cake’s centre comes out clean, the cake is fully baked.
Remove pan from oven. Let cake sit for 5 minutes, then unmould cake onto a wire cooling rack. Let cake cool to room temperature.
Make Chocolate Fudge Frosting. Combine all ingredients in a blender and blend on medium speed until smooth. As needed, stop occasionally and scrape down blender goblet sides. Taste frosting and blend in more California Raisins to adjust sweetness level if desired.
To assemble, slice cake into two horizontal layers. Sandwich layers
with frosting, then spread remaining frosting over cake top and sides.
Decorate with more California Raisins and walnuts as desired.
Ingredients
Directions
Prepare a 15 cm diameter round cake pan, at least 7.5 cm deep. Line pan base with baking paper.
Make California Raisin paste. Combine California Raisins, water and chia seeds in a blender and grind to a fine paste. Set aside.
Make cake batter. Sift wholemeal flour, baking powder, salt, cinnamon and mixed spice together five times to ensure the mixture is homogeneous and well aerated.
Add California Raisin Paste, chopped California raisins and chopped walnuts to dry ingredients and mix well.
Scrape batter into prepared cake tin. Bake in the centre of a preheated oven at 180°C for 50 minutes. When a skewer inserted into the cake’s centre comes out clean, the cake is fully baked.
Remove pan from oven. Let cake sit for 5 minutes, then unmould cake onto a wire cooling rack. Let cake cool to room temperature.
Make Chocolate Fudge Frosting. Combine all ingredients in a blender and blend on medium speed until smooth. As needed, stop occasionally and scrape down blender goblet sides. Taste frosting and blend in more California Raisins to adjust sweetness level if desired.
To assemble, slice cake into two horizontal layers. Sandwich layers
with frosting, then spread remaining frosting over cake top and sides.
Decorate with more California Raisins and walnuts as desired.