Lemon olive oil loaf cake with vegan Eton Mess
Was probably less than couple of years ago when I attempted my first vegan meringue. I remember to have thought that the recipe with chickpeas water ( aquafaba) was too odd to work without professional equipment or some sort of food conditioner.
Already started with such low expectations my recipe failed and I didn’t attempt it again.
This, until few days ago, when I say a vegan pavlova by the lovely Kat and Jade of @panaceas_pantry on Instagram.
Knowing the recipes they post NEVER fail, I was trilled that I might have given up too soon on my meringues.
I excavated my recipe out of a drawer and started again. This time I put some patience and hope into it. And mostly time. Before I had no clue would take so looong for the bubbly disgusting foam to become an angel white cream. My piece of luck has been to have only powdered sugar in the house instead of caster sugar. That turn out to be pretty handy.
The little meringues came beautifully to my delight! Took forever and my “magnificent” 17£ electrical beater was smelling like burn plastic. I was trilled, but the day after my whole batch was again sticky.
A bit too sticky, I had to dry the merengue again for 30 minutes. So I tried the actual panaceas_pantry’s pavlova and a second recipe sent by my lovely friend and professional chef Gabi Arellano.
You should check out them both!
Comparing their recipes I had the road paved to work out my own.
My former recipe called for too much arrowroot that turn out to be completely unnecessary. And the unmissable tip from Kath and Jade is to use the aquafaba when is cold from fridge. It reduce the beating to a fraction, just like for egg whites.
Extra tip, do not do this in black! :)
The top ingredient for this loaf cake is the oil from our sponsor Belazu. Their Lemon Extra Virgin Olive Oil is utterly delicious in cakes and sweet facaccia. Even if is meant to be used only as raw condiment, makes such a dfference in baking vegan goods.
Their Extra Virgin Olive Oils are made with prime green olives.
I remember from my grandparents farm in Liguria, that green olives mean less final product but way higher quality olive oil. Was my family pride to make oil only from green olives, not less!
For this recipe is ideal to prepare the merengue the night before.
Cake preparation 10 minutes
Cake Baking 30-35 min
Merengue beating 40-60 min
Merengue baking 2 hours and 20 minutes
2 x 25 cm Loaf Tins for the cakes - A standing beater and clean bowls for the merengue.
Cake (makes 2 loaves)
350g plain self raising white flour (i use an organic blend, so easy!)
250g raw unrefined sugar
1/4 tsp salt
200ml Belazu lemon olive oil (or regular olive oil)
200 gr plant-based plain yoghurt (possibly stiff like greek style yogurt)
50ml nut milk
3 Tbsp ground flax seeds + 9tbs cold water mixed
1/2 tsp vanilla pure powder
grated zest of 2 un-waxed lemons
Post cooking addition:
The juice of 1 red orange ans 1 lemon mixed with 2 tsp of sugar.
Red oranges and raspberry coulisse:
1 red orange
1/3 cup of nut milk
1 tbsp dried raspberry powder
2 tbsp coconut oil
2 tbsp light raw sugar
1 Tbsp all porpouse flour
1 can chickpeas in salted water, refrigerated overnight
1 heaped mug of high quality powdered (icing) sugar gluten free and corn starch free
1tsp ( 5gr) cream of tartar (cremor tartaro)
Extras and decor : mixed berries and 1 fresh passion fruit.
Preheat the oven to 180°C (325F). Grease the cake tins.
In a measuring jug measure the milk, vanilla extract and olive oil. Prepare the flax seed mixture by combining the ground flax seeds with the water and add to the jug with the lemon zest. Set aside.
In a large bowl mix together all the dry ingredients - the sugar, flour, vanilla powder baking powder and salt. Mix well.
Next, pour the wet ingredients on the dry ingredients and gently fold with a wooden spoon until the mixture is nicely combined.
Pour the cake batter into the prepared cake tins and place in the oven.
Bake for 30 minutes or until the stick come out clean from the centre of the cake.
When still hot pour on the cake the juice little by little until is all absorbed.
For the coulisse:
In a heavy bottomed sauce pan warm up all ingredients exept the flour. When the mixture is warm add the flour with a sieve to prevent lumps. Wisk well. Bring to boil and turn down the flame until a creamy coulisse is formed, like a sort of bechamelle. Leave to cool down to a honey consistency so you can still pour it over the cake. You can also gently re-heat it if becomes too solid.
(ideally prepared the night before)
Lay on 3 oven racks with baking paper and leave somewhere on your worktop where they don’t bother you. Preheat the oven at 100C.
In a clean bowl drain the chickpeas water through a metal colander to be sure absolutely no skin of the chickpeas gets into the aquafaba. Like for egg white, the aquafaba must be perfectly clean from impurities to whip up.
With an electrical beater (mine is a standing beater, highly recommanded for this job) beat at maximum speed until the aquafaba is thick and forms waves, almost like proper egg white (in same cases this takes about 20 minutes to say the least).
The aquafaba now should look fluffy and white like the traditional egg white.
Start adding the icing sugar spoon by spoon (or use a small strainer if lumpy). And time to time gently scrap the sugar from edges with a spatula. The aquafaba should look more and more solid and glossy.
Add slowly all the sugar, scraping the edges. Then, when all is incorporated beat for at least other 30 minutes or until you have a thick consistency that can be piped out in a shape.
When ready, using a dessertspoon ease it on to the baking sheet in rough rounds of equal dimension.
Bake for 2 to 2.5 hours. You will see that when ready most of the meringues should come off the paper.
When ready leave to cool down and they will become completely crispy when cold.
Keep in a air thight container and if they become slighly chewy bake again at 100°C for 30 minutes.
The aquafaba sometimes turn not to be as thick as the traditional egg meringue, but should be always solid enough to form proper meringues on the baking paper and don’t collaps into thin paddles.
Enjoy alone or look below hoe to assemble the eton mess on this cake.
**If the meringues don’t turn out smooth or they are flat, chances are that were still too runny (not enough beaten) when cooked or too long passed between beating and cooking.
*** the firmness of the meringue is determined by how long they have been beated. Also some chickpeas brine are more rich and whip up better.