Christmas Ring Cake

This cake is packed with dried fruit and, with the necessary variations to make it vegan, it can be likened to the famous Zelten from Trento.

Ingredients:
200 gr of rye flour
50 ml of extra virgin olive oil
home made almond milk as needed + 3 tablespoons for brushing the surface
5 tablespoons of barley malt + 1 tablespoon for brushing the surface
30 gr of cornstarch
2 heaping teaspoons of cream of tartar
40 gr of mixed candied fruit
raisin
pine nuts
almonds
nuts
a pinch of cinnamon
a pinch of salt
2 tablespoons of grappa (brandy distilled from the refuse of grapes after wine-making).

Method:
First, soak the raisins with grappa. Then pour the rye flour in a bowl and add salt, cinnamon, cornstarch, cream of tartar and stir. In a small nowl, pour oil and malt, dissolve them well and add them to the flour. Add almond milk, just enough to create a fluid mixture. Now, add part of nuts (the remaining will be used for decorating the cake), candied fruit and raisins with their grappa.

Line a cake tin with baking paper, pour in the mixture and decorate with remaining nuts.

Bake in preheated oven at 170°C for 20 minutes. Meanwhile, dissolve a tablespoon of barley malt with the 3 tablespoons of almond milk  in a small bowl, Remove the cake from the oven and brush its surface with the mixture of milk and malt. Bake for 10 minutes longer.

Chef: milly76 from VeganBlog

1. Cassandra78 13 December 2010 at 06:45

   

   Soo inviting and Christmas-sy!

   
   
2. Pizza pie 14 December 2010 at 00:21

   

   Wonderful presentation, nice idea for Christmas!

   
   
3. ascanio 14 December 2010 at 15:01

   

   looks really tasty! very well done