This is so good. Why is this only the second time I’ve made it?
Actually I know why – I thought the spice mix I’d added to the cake batter was what made it so good. I had used up the one I had and couldn’t remember exactly what it was called or its brand or anything. Then later I reduced to a minimum the amount of soy products I consume – apart from soy sauce which I love. And as well I really had no idea how I had made the first one. I made it, thought it looked pretty, took a photo, then thought it tasted great so I posted a recipe which I guessed was right.
One thing that’s been really nice about reposting these old recipes is discovering that I am better at cooking than I once was – and also realising that my enthusiasm for some of them wasn’t just because I was on a high of a detox, feeling all my-body-is-a-temple-ish, some of them are actually really good. This is one of them. The Chocolate Goodness Cake is another.
So the first time I made this the batter was a mix of soya milk, egg, ground almonds and some other stuff I can’t quite remember – but I now strongly suspect included a grated onion or shallot. It seems the spice mix probably didn’t affect the taste that much – that said I was on a really strict detox at the time and my tastebuds could taste every little thing so perhaps it did really add something. Today I used Cape Herb & Spice’s Seasoned Salt. It’s very nice but I’m not sure that this wouldn’t work just as well with a good pinch of salt and a little freshly ground pepper. I also added some freshly grated nutmeg because nutmeg and cream is one of those magic combinations that really is so hard not to love.
The cake batter is a mixture of egg, single cream, ground almonds, seasoned salt, nutmeg and half a minced small-medium-sized onion. I discovered the correct ingredients as I went about making this so the ingredients in the photo aren’t quite right – they don’t include onion for example.
The vegetable base in today’s cake is different to the first one but I think you could use this cake batter for loads of different vegetable and herbs mixes and it would work well with them all. Vegetables fried in a little rosemary worked well and this one with tomatoes, mushrooms and courgette fried in a little garlic, butter and olive oil, with some basil leaves is really good.
If you have a problem with dairy you can replace the cream with soya milk. This is definitely what I used first time around and I really liked this the first time too. And just leave out the butter.