Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Linseed
Cake mixture
Frosting
Utensils
One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.
How it's done
Linseed
Mix the linseed with water, leave to absorb for approx. 30 mins.
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the almonds. Add the soaked linseed to the dry ingredients along with the soya yoghurt, soya milk, lime zest and lime juice, mix well. Transfer the cake mixture to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, leave to cool on a rack. Remove the cake from the tin.
Frosting
Heat the soya milk, coconut oil and sugar in a pan. Mix the flour and matcha, sieve into the pan, stir in and boil for approx. 1 min. while still stirring. Allow the mixture to cool. Transfer the frosting to a piping bag with a serrated nozzle (approx. 9 mm), decorate the cake with the frosting.
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