>> Tuesday, August 24, 2010
It's been a while since we've featured a recipe from the Richard Simmons Collection of Dazzling Desserts. So far, we've made a vegan coconut-carob pie, a purple sticky rice tart, a pomegranate-dream bundt cake, fortune cookies (though, they didn't turn out so well), and a strawberry-pear faux pie.
Today's recipe comes from page 60. It's actually for a lime pound cake ("It's a Fine-Lime Pound Cake," as he calls it), but as I mentioned in my last post, all the fall ingredients were bursting out of the aisles in Wegmans this weekend. So, I had to use apple cider instead of lime. Cinnamon instead of lime zest.
And vanilla instead of lemon extract. And though I used Greek yogurt in my cake, it's the only non-vegan ingredient in the mix. Just substitute your favorite vegan yogurt (I imagine the coconut varieties would work incredibly well!).
Here's what Richard has to say about this recipe:
When you eat a regular pound cake, you're walking a fine line, because you're starting with a pound of butter, a pound of sugar, a pound of . . . a pound of . . . But with my cake, you're just eating fine limes, and you'll be divine.
APPLE CIDER POUND CAKE
What you'll need . . .
- 1-3/4 cups wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt (or non-dairy, I just didn't have any on hand)
- 3/4 cups sugar (I used Sugar in the Raw pulsed a couple times in my food processor)
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter (I used Earth Balance, non-soy kind and omitted salt)
- 1 large egg (I used 1 tablespoon Bob's Red Mill egg replacer plus 3 tablespoons wateR)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1-1/2 tablespoon apple cider
Method . . .
- Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the yogurt (or replacement), sugar, oil, butter (or replacement), egg (or replacement), and apple cider.
- Stir flour mixture into the wet mixture. Stir until just moistened.
- Spoon into the prepared pan. (I was worried that the batter seemed to stiff -- but it won't pour. And it's OK. It turns out beautifully!)
- Bake until golden -- just around 30 to 35 minutes. Cool cake completely on a wire rack.
If you'd like to make the glaze (but it's seriously not necessary), just whisk together 1/2 cup of confectioners' sugar, 2 teaspoons Greek yogurt (or substitute), 3 teaspoons of apple cider, and a dash of cinnamon. We stored ours in a little dish and spooned it out as desired.
Don't forget to check out our other Richard-inspired recipes!
- Coconut-Carob Pie
- Purple Sticky Rice Tart
- Pomegranate-Dream Bundt Cake
- Fortune Cookies (though, they didn't turn out so well)
- Pear-Strawberry Faux-Pie