Covered Cake (Rcp# 0006)

Using up ingredients with an expiring shelf life is interesting. You can try everything and learn all anew. (Rcp# 6.2, revised version)

Ingredients for ‘Covered Cake’

• 150 g banana flour (≈ 18 tablespoons)
• 150 g brown millet flour
• 80 g chickpea flour (≈ 10 tablespoons)
• 80 g potato starch (≈ 8 tablespoons)
• 30 g psyllium seed husks (≈ 6 tablespoons)
• 20 g baking powder (2 tablespoons)
• 35 g virgin coconut oil ( ≈ 2 tablespoons, slightly warmed to a little more than room temperature in a warm place, like soft butter)
• 150 ml canola oil
• 2 – 3 teaspoons lime juice
• 100 g date sugar
• 7 tablespoons apple pulp (pure, high quality apple sauce without any additives or water, see [‘The Apple Pulp Connection’]
• 1 1/2 mashed overripe banana
• 2 tablespoons rice syrup
• 1/4 – 1/2 teaspoon vanilla powder (if vanilla is very strong, a quarter teaspoon is enough)
• A pinch of salt
• 100 – 150 ml cold water (depends on stickiness of dough)
• 1 cup of oat drink (milk substitute)

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Baking Instructions for ‘Covered Cake’

1. Mix the flours evenly with a tablespoon, then the banana flour will not dust as much and the mixture will be less lumpy, then make two holes and put the psyllium husk in and mix flour evenly again. After that make two more holes and ‘hide’ the baking powder in them to mix in evenly (so the baking powder does not come in direct contact with liquids, watch out for lumps of the baking powder)
2. Take the lumps out of the date sugar with a fork and mix it with mashed banana, apple pulp, vanilla, syrup, lime juice, and salt, then add the canola oil and stir some more (be careful, oil on top might spill)
3. Join flours and banana-apple pulp mixture and work until you have a smooth dough
4. Add coconut oil in small flakes (like you would butter) and knead well. If needed, add a little cold drinking water
5. Let rest for 1 – 2 hours (or overnight)
6. Spread the dough a little less than finger-thick in a springform pan or other baking pan. Pour the cooled filling into the pan on top of the dough and place strips of dough on top to form a lattice (do not double, but cut to fit).
7. Bake for 35 – 40 minutes at 175°C (convection only) on the lowest rack, brushing with oat milk several times during baking.

The amount in this recipe makes round one and a half cakes in a normal springform pan, but will cover a standard baking sheet.

Filling for the Topping of the ‘Covered Cake‘

Version A ‘Classic’ (apple):

• 1 kg apples
• 2-3 tablespoons of coconut blossom sugar
• 1 teaspoon canola oil
• 1 teaspoon lime juice
• ( 2 – 3 tablespoons of crumbled walnuts)

1. clean apples and cut into coarse pieces
2. stew on low heat with sugar and canola oil (plus crumbled walnuts, if you like)
3. let cool completely

Variation B ‘Exotic’ (pineapple):

• ¼ small pineapple (without core and peel), cut into classic pieces
• – 6 dates (diced small)
• – 5 tablespoons banana juice (from defrosted old bananas) and 100 ml cold water
• or: 1/3 mashed overripe banana mixed with 150 ml cold water

1. cut pineapple into classic small circles (from slices) and cut dates into small cubes
2. mix ingredients and steam on low heat until dates are almost dissolved.
3. let cool completely

Remember: The amount in this recipe makes round one and a half cakes in a normal springform pan, but will cover a standard baking sheet.

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Side Notes:

• The elemental recipe for this baking adventure was inspired by one my mom gave me (including standard wheat flour, eggs, butter …) when I first got interested in cooking and baking, because I missed the homemade cooking I grew up with after I had moved out to go to college. She was an excellent baker and everyone loved her cakes. So this really is a classic.
• This was one of the routes I took on my expedition of [‘Using up the Flour‘]. Other baking recipes using alternative flours: [Pizza Vagabond], [Cupcake Carnival], [‘The Cake’]. Also in this recipe you can see how I combined different types of noegkX. If you are interested in more background information, you should read my post about noegkX [‘NoegkX – no Fun?’]
• As you may have noticed, I have started working on my 2023 baking recipes again. I’ll explain why in a little while. Anyway, this is a revised version of my re-invented classic.

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