VEGAN LEMON DRIZZLE BUNDT CAKE + VEGAN SUPPERCLUB RECAP (V+, NF, ChF, GF)
Just over a week ago, Silvia and I hosted our first ever supperclub in South West London. It was - I must say - an experience and a half. Never having cooked within a professional setting before and then finding myself cooking for 29 (!) people at once was daunting and intense to say the least. But, with Silvia (love that girl) by my side, a dedicated playlist on repeat and bundles of energy we somehow managed to put some pretty amazing dishes on the table all of which I am immensely proud of. Oh and we had a blast whilst doing it! The night was made extra special as a result of the generosity of our amazing sponsors. We are truly grateful to have been able to cook with their beautiful produce; I have mentioned and linked to their sites below and encourage you to check out what they have to offer.
So what did you miss out on? Well,...
The evening started with a stunning specialty green tea provided by one of our sponsors, Lalani & Co.
Guests were then shown to the table, decorated with white flowers, foraged leaves, a printed menu and cosy candles provided by Zaffrin from Honey Hunter UK.
To get everyone in the mood for food, we served two vegan starters:
- polenta triangles with fried sage leaf
- and umami courgette sushi rolls filled with soya-free organic miso (provided by Tideford Organics) and organic ground turmeric (thanks to Steenbergs)
Following some behind the scenes dramas (let's not go there, shall we?), we all had a creamy vegan leek and potato soup made with Pip&Nut almond butter and Rude Health ultimate organic almond milk. It went down a storm!
With conversation flowing, candle lights flickering and everyone ready for the next course we served not one, not two, not three, but 4 dishes as our 'main' (look, we totally overdid it! We realise it in retrospect), namely..
- wild avocado and sweet poato salad with organic orange oil courtesy of Steenbergs
- crunchy red cabbage salad with seeds provided by Crazy Jack Organics and a sweet and sour dressing with agave syrup provided by The Groovy Food Company.
- beetroot, organic black bean (provided by Mr Organic) and almond patties (made with Crazy Jack Organics ground almonds), kale pesto and pickled onions
- warm barley and kale salad with umeboshi tahini 'cheese'.
To end we served 2 (!) cakes; our now famous vegan layer cake with creamy rhubarb and pink peppercorn filling and today's vegan lemon drizzle bundt cake. The icing for the rhubarb cake was made with Coconut Collaborative's creamy coconut yoghurt (so lush) and pink peppercorns from Steenbergs. The cakes were paired with a spectacular Himalayan Oolong tea, kindly provided to us by Lalani & Co., whose founder Jameel talked us through why the tea was indeed good enough to write home about.
Guests went home with a full tummy and a cute candles provided by Honey Hunter UK.
The big question is, will we do it again? I am still recovering from the night BUT I do have a blog page dedicated to future supperclubs, so I guess I have no other choice, do I? If you want to be informed when our next supperclub is, please e-mail me at kimberly(at)thelittleplantation(dot)co(dot)uk and I'll gladly add you to our supperclub mailing list.
Thanks for re-living the night with us and a big thank you to the amazing Silvia, all our supportive and patient attendees and of course to...
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VEGAN LEMON DRIZZLE BUNDT CAKE (V+, NF, ChF, GF)
This cake is one of the best cakes I have ever made. Well, that's if you ask my feisty 7-year-old. It's adapted from Hummingbird Bakery's first cookbook and ALWAYS turns out well. We used a silicon bundt form as it makes it easier to remove the cake once baked. Just sayin'.
Preparation time: 15-20 minutes
Baking time: 65 minutes
Generously serves: 10-12
Ingredients for the cake:
3tbs ground flax seeds + 9tbs water
grated zest of 2 unwaxed lemons
250ml almond or rice milk
1/3tsp vanilla extract
250ml olive oil (about 1 cup + 1 tbs)
320g caster sugar
350g plain or glutenfree flour OR self raising flour
1.5tsp baking powder (omit if using self raising flour)
Ingredients for the lemon glaze:
1 cup icing sugar
2-3tbs lemon juice
Ingredients for the lemon drizzle (optional):
freshly squeezed juice and zest of 1 lemon
50g caster sugar
Preheat the oven to 170c (325F).
Prepare your bundt tin (we used a 20cm silicon tin similar to this one) by greasing it (we used coconut oil) and covering the oil with a dusting of flour. Make sure to spread the oil well as you do not want the cake sticking to the tin!
Prepare the flax seed mixture by combining the ground flax seeds with the water in a medium bowl. Mix briefly. Next add the grated lemon zest, milk, vanilla extract and olive oil. Set aside.
In a separate, large bowl mix together all the dry ingredients - the sugar, flour, baking powder (if using) and salt. Mix well.
Next combine the wet ingredients with the dry ingredients and mix by hand with a wooden spoon until the mixture is nicely combined.
Pour the cake batter into the prepared bundt cake tin and place in the oven.
Bake for 65 minutes or until golden brown.
Whilst the cake is baking in the oven prepare the glaze by combining the sugar and the juice and set aside.
Also prepare the drizzle (optional) by putting the lemon juice and zest and sugar and 100ml of water in a small saucepan. Bring to the boil over a low heat. Let it reduce to about 1/2 the amount until it has a thin syrupy consistency.
When the cake is cooling down allow it to cook for about 5-10 minutes before removing it carefully from the cake tin.
Allow it to cool for a further 15-20 minutes before pouring over the drizzle and finishing off the cake with the glaze.