Happy birthday my dear Daddy-O!!!
(inside joke :))
I haven't done marzipan cake for a very long time (because they're not too healthy), but Wolfi loves marzipan so of course had to do one for his birthday. Especially because this might be last chance for a very long time that I have a proper kitchen in my use.... I had some doubts with this one, but in the end it turned out to be almost a master piece and extremely delicious! I'm rather proud of myself :) Not too healthy though, but still from the better end... gluten free and sugar free (except the marzipan).
Globetrotter cake
(1 small 19cm ∅ cake)
- 1.5 dl agave nectar (or eg maple syrup)
- 1 dl liquid coconut oil (or other veggie oil)
- 2.5 dl soya milk (or any other veggie milk)
- 1 tbsp apple cider vinegar
- 1 tbsp dark rum
- 2 tsp ground psyllium or flax seeds (you can omit this if you use gluten flour)
- 3.5 dl oat flours (other gluten free flours should be also ok or wheat/spelt)
- 1 dl cacao powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
Filling
- 1 tbsp dark rum
- 1 tbsp water
- 2-3 dl cherry jam (or whatever you like)
- 100 g vegan margarine
- 100 g soft coconut oil
- 1.5 dl cacao powder
- 1 dl agave nectar (or maple syrup)
- 1 tsp vanilla powder
- 1 tsp dark rum
and marzipan for cover.
Whisk all the liquid ingredients (syrup, oil, milk, vinegar and rum) and ground psyllium together and let set for few minutes. In another bowl mix all the dry ingredients together and add to the wet. Mix quickly into fine batter, but don't overdo it! Pour the batter into an oiled cake form and bake in 175 C oven for 30-40 minutes.
Let the cake cool completely before removing from the form. Cut into half and moisten both halves from inside with rum-water mixture. Whisk the coconut oil, margarine, agave, vanilla and rum into smooth cream. If the cream is too soft then let it set a moment in fridge. Spread about one quarter of the cream on the bottom cake layer and spread the jam on top of it. Put the top cake layer gently on top and spread rest of the cream evenly on top and sides of the cake.
Cover the cake with desired marzipan. Remember that almost always the red colours (from pink to dark) and quite often also the blue colours contain E 120
(a.ka. Carmine, Crimson Lake, Cochineal, Natural Red 4, C.I. 75470), which is squeezed scale insects and therefore not vegan! That's why for the 'sea' I used normal white marzipan and coloured myself with Dr. Oetkers blue food colour, which is vegan.
The cake is best after one day when all the flavors have set and it has got nicely moist :)
~ Ilta
