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BIODYNAMIC MALTED BIRTHDAY CAKE!

INGREDIENTS

12 tbsp Shipton Mill organic flours including

  • 3 tbsp biodynamic wholemeal
  • 3 tbsp 3 malts and sunflower brown
  • 6 tbsp Italian ciabatta

1 tbsp organic barley malt extract

3 eggs

1 tsp yeast dissolved in warm water with 1 tsp sugar

1 mugfull milk

3 tbsp brown sugar

2 tbsp butter

2 tbsp lard

pinch sea salt

juice and grated zest of an orange

2 handfulls chopped walnuts

2 handfulls raisins

2 handfulls chopped dates

1 tbsp icing sugar dissolved in 2 tbsp boiling water

1 tsp cinnamon

METHOD

  • MIX FLOURS IN A LARGE BOWL.
  • ADD WALNUTS, RAISINS, DATES, ORANGE JUICE AND ZEST, SALT AND MIX.
  • DISSOLVE YEAST IN MUG WITH WARM WATER AND SUGAR.
  • IN A SAUCEPAN HEAT MILK, MELT BUTTER AND LARD, ADD BROWN SUGAR, MALTED BARLEY AND STIR UNTIL DISSOLVED AND ALLOW TO COOL.
  • WHISK EGGS IN SEPARATE BOWL.
  • BRING ALL INGREDIENTS TOGETHER IN THE LARGE BOWL AND MIX THOROUGHLY.
  • POUR INTO A LARGE GREASED CAKE TIN LINED WITH GREASEPROOF PAPER.
  • LEAVE IN A WARM PLACE TO PROVE FOR ONE HOUR.
  • BAKE IN A PREHEATED MODERATE OVEN FOR ONE HOUR.
  • LEAVE TO COOL ON A WIRE TRAY
  • WHEN COOL DRIZZLE MELTED CINNAMON-FLAVOURED ICING OVER TOP