Sparkling Plum-cake

2 comments

Here’s another plum-cake of mine! I haven’t published any for a long time, as lately the “beast” prefers to have breakfast with a banana, followed by bread and jam.
The other night we had some dear friends for dinner and we opened a bottle of sparkling wine, which has remained there disconsolate, because we don’t love too much sparkling wines; so I thought I would use it for a sweet treat, as there was the chance that, at about the tea-time, some friends would have visited us.

Ingredients:
200 gr of wholemeal kamut
100 gr of all purpose flour
125 gr sugar
teaspoon of bourbon vanilla powder
grated zest of half a lemon
½ package of cream of tartar
a tip of teaspoon baking soda
a couple of handfuls of raisins
a handful of dried cranberries
125 gr soy unflavoured yogurt
1 tablespoon of sunflower oil
200 ml of dry sparkling wine
butter or soy margarine for the plum cake mold

Method:
In a bowl I mixed first the dry ingredients with sifted cream of tartar and baking soda, then I added raisins and cranberries (my mom was in Rome and brought them to me!) and I switched to liquid ingredients. Everything, of course, with the precious collaboration of the “beast”. I added, in this order: yogurt, olive oil and sparkling wine, I whisked well with a fork, and I poured the mixture into a plum-cake mold, which I have previously buttered. I baked at 180 degrees for 35-40 minutes (toothpick test essential!). It came out nice and soft, without any aftertaste that could remind of sparkling wine… and cranberries go fabulously!

Chef: Cri from VeganBlog

  1. EleonoraNW3 26 October 2010 at 20:13

    That’s a really good idea! I think that maybe sparkling wine also may help with the rising of the dough…I’ve heard for instance that you can make bread with beer (I mean, not brewer’s yeast, juts beer), and I guess it would be the same here. GOOD!


  2. Cassandra78 28 October 2010 at 19:21

    Looks really good, never used kamut flour by the way. I’ll try both the fkour and the sparkling wine…



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