Monday, January 8, 2018

Vegan Upside Down Satsuma Tangerine Cornmeal Cake

This post is the first in a series using all my produce from a From the Farmer order :) Since this is how I cook in general--see what I have lying around and make something out of it--I hope this utilitarian, minimalist, baba-esque method of cooking will similarly inspire you.

My "measuring is for fools" approach (I joke as I say this, but I generally never follow recipes and just use them for inspiration), much akin to "studying is for fools," (ha ha) will propel you to the heights of culinary mastery because we all know chefs generally "ain't nobody got time for that" in regards to measuring.  My loathing of measuring has met against the brick wall of baking at times. Still, my laissez-faire approach has not been as disaster-producing as you might think.  Case in point, I took this Martha Stewart upside-down cranberry cake recipe and went from there. 

I really enjoy Italian-style cornmeal cakes, as well as olive oil cakes, so I thought it might be good to meld the two into one awesome amalgamation. You could just use regular flour and forget all this fancy schmancy stuff altogether. What I also like about this is because the zest is better incorporated into the batter, it is less overpowering in taste that in the traditional citrus cakes which use whole slices of the fruit, rind and all. I like using oil instead of coconut oil...because...well, I am a big weirdo for saying this, but when you go vegan for a long time, the smell of butter is kind of off-putting to you. And coconut oil smells too "buttery" to me--yes, I am a weirdo, as I said :) Finally, I bet you never knew it was *this* easy to make caramel (sugar and oil), but yes, it is this easy. I feel like I just revealed how a magic trick works.

Start by inspiring yourself with this song. Because...The Zepp for life.

Antoaneta's Vegan Upside Down Tangerine Cornmeal Cake

  • 2-3 Satsuma tangerines--rind and fruit
  • 1 orange--rind and juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cardamom
  • 2 flax eggs--2T flaxmeal + 6T warm water
  • 1/4 C sunflower oil or coconut oil or olive oil
  • 1C cornmeal
  • 1/2C buckwheat flour (can use any kind of flour--spelt, wheat, etc.)
  • 2 flax eggs--2T flaxmeal + 6T warm water
  •  1/2C coconut sugar (could use regular, brown, sucanat, or any other sugar you like)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon almond extract + 1 teaspoon vanilla extract
  • 1/2C unsweetened vanilla almond milk
  1. Preheat oven to 350 degrees with rack in center. Generously rub the bottom and sides of an 8-inch round cake pan with whatever oil you choose. In a small bowl, whisk together 2T sugar with the cinnamon and cardamom. Sprinkle mixture evenly over bottom of pan; arrange the tangerine slices in a single layer on top. 
  2. Mix all of the dry ingredients first; then add all the wet ones and fold them in. Use a zester to zest the rind of the tangerines and the orange. Squeeze the orange into the wet mixture. If mix is too dense, you can add water, more oil, or more almond milk.
  3. Spoon batter over tangerines in pan, and smoothe top. Bake cake until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Flip the cake over on a plate.