CinnamonChai Cake

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

hour minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Serving Ideas:

Serve with "

Macadamia Nut

Cream" (see

recipe)

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Refer to the "Cake Notes" at the front of this chapter for information about making cakes

including the methods that can be used to make a cake more "decadent" and other

(

methods to make a cake lower in fat)

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

See the "Glossary of Cooking Terms" for information about toasting and glazing nuts

CAKE

/ teaspoon ground fennel seeds

cups chai herbal concentrated

/ cup walnut oil refined (or canola oil)

/ cups brown rice flour (or spelt flour)

/ cups sorghum flour (or spelt flour)

tablespoons applesauce unsweetened

/ cups maple syrup

/ tablespoons vanilla extract

/ tablespoon cinnamon flavoring/extract

ounces coconut milk (or water)

(

or brown rice flour)

/ cup wholegrain amaranth flour (or spelt flour)

tablespoons sucanat sugar

tablespoons tapioca flour

/ teaspoon sea salt

tablespoon baking powder (double acting)

teaspoons ground cinnamon

teaspoons ground cardamom

/ teaspoon ground ginger

/ teaspoon ground cloves

GARNISH

servings CinnamonApricot Icing

(this is another recipe in this cookbook)

cup pecans toasted glazed

/ teaspoon ground cinnamon

Preheat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also

possible to use one inch by inch pan) For more information about pans and about the use of parchment

paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the

beginning of this chapter

CAKE

Place prepared chai into a sauce pan and simmer until reduced to / cup (for use later in the recipe)

Sift dry ingredients together Combine liquids including the / reduced chai then stir into the flour mixture

Pour into the prepared cake pans

Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes

should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly

clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too

dry and dense in this case

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Desserts of Vitality

Desserts Of Vitality