recipes courtesy of Cintia Stammers
Ekadasi Fairy Cakes
Ekadasi Coconut Cake
EKADASI FAIRY CAKES
Ingredients for 24 small fairy cakes or 10 muffins:
200 g (1½ cups) buckwheat flour (buckwheat is not made from wheat)
50 g (½ cup) potato flour
50 ml (¼ cup) sunflower seed oil
150 g (¾ cup) caster sugar
the rind of one medium orange, finely grated
½ tsp sodium bicarbonate
1 tsp cream of tartar
The juice and rind of one orange
The juice of 1 lemon
200 ml (¾ cup) milk or apple juice
1 tsp ground ginger
Heat the oven to 180°C / Gas Mark 4. Prepare 24 fairy cake cases or 10 muffin cases in a tin.
Sift the potato and buckwheat flours, ginger, cream of tartar and bicarbonate.
Mix in the sugar.
In a different bowl, mix together the milk and the lemon juice.
Add the oil, orange rind and juice.
Combine the two mixtures and stir for one minute.
Spoon the mixture into the prepared tins and bake for 10-15 minutes
Check if the centre is dry before removing from the oven.
Alternative serving: to make them a bit sweeter and moister, when cool, cut them in half and spread with jam.
EKADASI COCONUT CAKE
150 g / 1¼ cups milk powder
150 g / 1¼ cups potato flour
200 g / 1 cup caster sugar
1 tsp bicarbonate of soda
50 g / ½ cup grated coconut
100 g / 1 cup chopped, roasted hazelnuts
50 g / ¼ cup butter
2 mashed bananas
100 ml / ½ cup yoghurt
the rind of 1 lemon and 1 orange, finely grated
Grease and flour two 18cm (7”) round baking tins.
Switch the oven on to 170°C / 330°F / Gas Mark 3.
In a bowl, sift together the milk powder, potato flour, sugar and bicarbonate.
Melt the butter and toast the coconut in it, until golden brown.
In another bowl, mash the bananas, and mix in the yoghurt, rind and toasted coconut.
Add the dry ingredients and nuts and beat with a wooden spoon.
Spoon the mixture into the prepared tins and bake for about 20.
Test with a skewer or toothpick: the middle of the cakes should be dry.
If it isn’t, leave them in the oven for another 5 minutes.
Remove from the oven and cool for 10 minutes.
Turn out onto a wire cooling rack.
When cold, fill with strawberry jam.