Sunday, July 12, 2009

Organic Fresh Cream Cake


  • 1 cup organic whole cane sugar
  • 1 cup butter
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 2 cups organic white wheat pastry flour
  • 2 Tblsp Buttermilk powder
  • 2 teaspoons baking powder
  • 1 cup milk

  1. Preheat oven to 350 degrees F. Coconut Oil and flour a 9 inch pan.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Sift flour, buttermilk powder and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth and well combined. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch, or comes out clean when knife or stick inserted.
Organic raspberries, raw honey, raw maple syrup combined in food processor until pureed.

Top and Center:
Fresh cream, raw maple syrup, vanilla extract. (Or almond extract would be just as yummy)


Mandy said...

WOW! That cake looks fantastic!! And I'm sure it's all the better because of the good stuff its made of. What is white wheat pastry flour?

Elizabeth said...

Thanks! There is white wheat and then there is red wheat. Red wheat is heavier and darker, better for breads. White wheat (the actual wheat kernel) is lighter in color and texture. It's better for pastries, etc. I think pastry flour is just the texture it is ground into, like a regular pastry flour- I think it's finer than regular. Not 100% sure though.

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