STAR BAKER
BENJAMINA EBUEHI’S VEGAN LOAVES ARE PRETTY IN
PASTEL WITH BUTTERFLY PEA FLOWER
Indulgently light-tasting and dairy-free Baileys Almande and Butterfly Pea Flower are combined to make a pastel
blue glaze for these bite-sized tempting treats. Fluffy sponge cakes perfumed with fragrant cardamom and vanilla
are drizzled with this glaze before being decorated. Get creative when topping yours with fresh blackberries and
blueberries, a sprinkle of nutty toasted almonds and the edible flowers.
Serve with Baileys Almande on ice for the ultimate dairy-free indulgence!
For the cakes:
250g plain flour
225g caster sugar
1 ¼ tsp baking powder
½ tsp ground cardamom
300ml soy milk (or other non-dairy milk of choice)
1 tsp vanilla bean paste
Zest of 1 lemon
100ml vegetable oil
1 tbsp white wine vinegar
For the glaze:
30ml Baileys Almande
400g icing sugar
1 tbsp loose leaf butterfly pea flower tea To make the cakes:
1. Preheat the oven to 180C/Gas 4/170C fan, then
grease and line the cavities of a 12 hole mini loaf pan.
2. In a large bowl, combine the flour, sugar, baking
powder and cardamom. Set aside.
3. In a separate jug, whisk together the milk, oil,
vanilla, lemon zest and white wine vinegar.
4. Pour the wet ingredients into the dry and mix
together until you have a smooth batter.
5. 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.
For decoration:
250g plain flour
225g caster sugar
1 ¼ tsp bakin
1 tbsp white wine vinegar
For the glaze:
30ml Baileys Almande
400g icing sugar
1 tbsp loose leaf butterfly pea flower tea To make the glaze and serve:
1. To 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.
2. Add the icing sugar to a large bowl and pour in the
Baileys Almande.
3. Add in a tablespoon of the 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.)
4. To serve, pour some glaze over each cooled loaf
cake, allowing it to drip down the sides.
5. Finish the cakes by topping with some of the fresh
berries, toasted flaked almonds and edible flowers.
6. Serve with 50ml of Baileys Almande over ice for
added indulgence.
For decoration:
Fresh blackberries and blueberries
Toasted flaked almonds
Edible flowers