Cooking Tip of the Week

Cake that didn’t Make it to Shabbat:

Preheat oven to180C. Grease and flour a 23 x 33cm pan. Combine 2 cups of 80% spelt flour, 3 1/2 tsp baking powder, and 1 tsp salt in a medium bowl. In large bowl beat 2 1/2 cups coconut sugar (or white) with 1/2 cup coconut margarine (or oil) until light and fluffy. Add 3 eggs one at a time. Beat and add flour mixture with 1 cup almond/coconut milk and vanilla . Pour cake batter into prepared pan and bake for 35 minutes. Comes out best when baked in a metal pan.

Alizah Hochstead, [email protected]