[Photo courtesy of That Old Chestnut]
Every fortnight, TSOTA features one of its top recipes for all you hungry folks out there to try. It might be courtesy of a local chef, foodie or from one of our avid followers or contributors.
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This week’s recipe comes from Chris Kubiszewski, co-owner and baker at THAT OLD CHESTNUT – a small vegan bakery based in Leeds, which Chris runs with Elly Robinson.
That Old Chestnut began life in 2009 holding a stall once a month at Kirkgate Farmer’s Market. They now supply to a number of cafes, delis and shops within the Leeds and York area as well as holding regular stalls and occasional events.
That Old Chestnut source many of their ingredients from Lembas Ltd (a Sheffield based wholefoods company), and Natural Food Store – a cooperative in Headingley. The fresh ingredients are bought from local grocers, Kirkgate Market and Bardon Grange Growing Project – helping the company support local independent businesses.
Food from That Old Chestnut is 100% vegan and they run the business with the following values as much as possible: local, sustainable, ethical and handmade.
CHOCOLATE & LAVENDER CAKE
“One of my favourite things to eat is chocolate, whose isn’t?! Everyday I brush past the lavender plants in the garden, so I thought why not make a Chocolate & Lavender Cake.”
- 300g Sugar
- 300g Self raising flour
- 50g Cocoa powder
- 2 tbsp fresh/dried lavender
- 400ml Water
- 60 ml Vegetable Oil
- Dash Vinegar
- Dash Vanilla Extract
- 110g Vegetable spread
- 200g Icing Sugar
- 40g Cocoa Powder
- Fresh Lavender
- 100g Dark Chocolate
- Pre-heat oven to 180c
- Grease and line two 8″ cake tins.
- In a bowl, sieve sugar and flour if needed, add the cocoa powder. Finely chop the lavender and add to the dry ingredients.
- Add the wet ingredients to the dry and mix well.
- Pour the cake mix into the two cake tins and place in a pre-heated oven at 180c for 20mins. Then turn the oven down to 150c for 10mins.
- Take the cakes out of the oven and allow to cool for 10 minutes before removing from tins to cool completely.
- While the cake is cooling make the icing by putting the vegetable spread into a bowl, sieve the icing sugar and cocoa powder, mix until smooth and well combined.
- Take your sponges and cut the peaks off so that you have nice flat surfaces to work with. Spread the icing over one side of the sponge, and place the second sponge on top making a sandwich. Spread the rest of the icing over the top and sides of the cake.
- Melt the chocolate in a bowl over boiling water.
- Pour the melted chocolate over the cake and decorate with some fresh lavender. Serve immediately! Or mix in a knob of vegetable spread to the melted chocolate before pouring over the cake, to prevent the chocolate from setting completely if the cake isn’t being eaten straight away.
Follow on Twitter @ThatOl_Chestnut