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Blueberry, Cumquat and Pecan Cake – Two Ways

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I revisited this cake made last year which is based on an Annabel Langbein recipe.

I made it two ways, my original recipe tweaked a little and a vegan version.

Below is the link to the original recipe:

https://thequirkandthecool.com/2013/07/14/blueberry-and-cumquat-cake-with-sugared-pecans/

Original Version

My “tweaks” were to use a couple of tablespoons of preserved cumquats instead of jam, as I had run out of cumquat jam. I blitzed the cumquats pretty thoroughly so as not to have big chunks in the cake. When adding the final teaspoon of cumquat preserve, I added the syrup rather than the fruit.

Here is the link to preserved cumquats: https://thequirkandthecool.com/2013/08/26/cumquats-in-sugar-syrup/

I also served the cake with lots of fresh berries and more preserved cumquats.

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Vegan Version

This is a similar recipe to my vegan chocolate cake, minus the cocoa. I also made a plain vanilla cake as well. I used my fancy Nordic ware molds which I love.

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Ingredients


175 gms self raising flour

3 level tsps baking powder

100 gms rapadura or other unrefined sugar* + 1/8 cup

125 mls vegetable oil

325 mls cold water

I/2 cup blueberries

1/8 cup chopped pecans




Method

Preheat oven to 170 degrees C.
  Grease 20 cm cake tin or 4-6 small fancy molds with oil spray.

Place all the ingredients  (except the blueberries and pecans and additional sugar) in a food processor in the order given and whizz. 
Place mixture into the greased tin or molds.

Scatter the blueberries and chopped pecans over the batter. Lastly sprinkle over 1/8 cup rapadura sugar, making sure the nuts are well covered.

Bake for 30 minutes for the cake tin, 15 minutes for the molds, in the pre-heated oven.

Cool for 5 minutes before gently turning out onto a wire rack.

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