It’s a misty morning. Air is nippy and the Sun is mellow. A flock of Grey Hornbills perched on the old Banyan Tree let out shrill calls. Our cat is curled up on the dry patch of lawn. Dog, too, looks languid and walks to the sunny end of garden and almost falls flat on a muddy patch. Winters have arrived. It is comforting to sit in the Sun and enjoy the warmth while reading out a chapter or a story to the kids.
After a chapter is read, daughter wants a break. She runs inside and gets Malta- the local citrus from the hills. Orangey aroma fills the air as maltas are peeled. Endless Maltas are eaten and some reserved to bake a cake- A Vegan Malta Cake.
I have baked this cake several times. It comes out very well. It is moist and juicy. Enjoy it with a hot cuppa or drizzle warm custard and serve as dessert.
Vegan Malta Cake
1 ½ cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar
1 cup malta juice
1/3 cup oil (any vegetable oil)
1 tablespoon apple cider vinegar or white vinegar
½ teaspoon vanilla essence
Finely grated zest of one Malta
Preheat oven to 180 degrees C. Grease one 8 inch round cake pan. Line the bottom.
Whisk together first five ingredients in a large bowl.
In another bowl, mix next four ingredients.
Add liquid ingredients to dry ingredients. Mix till well combined. Do not over mix.
Fold in zest. Pour batter into the prepared pan.
Bake for 25 to 30 minutes or till the top turns brown and shrinks from the edges and a toothpick inserted in the center comes out clean.
Remove from the oven after 10 minutes. Run a knife around and invert on a cooling rack. Slice next day.
I have tried this recipe using oranges. There is a great difference in colour. Flavours however are same.You may also add candied orange peels besides zest for a more intense orange flavour.
Vegan Orange Cake
Same as above. Replace Malta juice with orange juice and Malta zest with orange zest.
Same as above