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Butterfly Pea Flower, Baileys Almande and Cardamom Loaves

Serves: 12

Ready in: 30 to 60 mins

Vegan Friendly

Star baker Benjamina Ebuehi’s vegan loaves are pretty in pastel with butterfly pea flower tea, an eye-catching vivid blue ingredient with colour-changing properties and a trend-hitting savoury flavour profile. Fluffy sponge cakes perfumed with fragrant cardamom and vanilla are drizzled with a Baileys Almande and Butterfly Pea Flower glaze before being decorated for a show-stopping tea-time treat.

Butterfly Pea Flower, Baileys Almande and Cardamom Loaves Recipe: Veggie Magazine

Ingredients:

For the cakes:

250g plain flour
225g caster sugar
1¼ tsp baking powder
½ tsp ground cardamom
300ml soy milk (or other non-dairy milk of choice)
1 tsp vanilla bean paste
1 lemon, zest of
100ml vegetable oil
1 tbsp white wine vinegar

For the glaze:

30ml Baileys Almande [0.4 units total, 0.03 units per cake]
400g icing sugar
1 tbsp loose leaf butterfly pea flower tea

To decorate:

fresh blackberries and blueberries
flaked almonds, toasted
edible flowers

method:

  • Preheat the oven to 180C/350F/Gas 4, then grease and line the cavities of a 12-hole mini loaf pan.
  • Begin by making the cake. In a large bowl, combine the flour, sugar, baking powder and cardamom. Set aside.
  • In a separate jug, whisk together the milk, oil, vanilla, lemon zest and white wine vinegar. Pour the wet ingredients into the dry and mix together until you have a smooth batter.
  • Divide the batter evenly into the mini loaf pan and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted comes out clean. Allow to cool completely.
  • While the cakes are cooling, make the glaze. Pour 100ml of boiling water on the butterfly pea flower tea leaves. Let it brew for 4-6 minutes, until you have a deep shade of blue. Strain out the tea leaves and let it cool slightly.
  • Add the icing sugar to a large bowl and pour in the Baileys Almande.
  • Add in one tablespoon of blue tea at a time, until you have a shade you’re happy with and the consistency is thick enough to coat the back of a spoon – if it gets too thin, simply add some icing sugar.)
  • To serve, pour some glaze over each cooled loaf cake, allowing it to drip down the sides. Finish the cakes by topping with some of the fresh berries, toasted flaked almonds and edible flowers. Serve with 50ml of Baileys Almande over ice for added indulgence.
Print Recipe https://www.baileys.com/en-row/home.html

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