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.

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
pine nuts
a pinch of cinnamon
a pinch of salt
2 tablespoons of grappa (brandy distilled from the refuse of grapes after wine-making).

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 🙂

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