This past semester, I had the immense pleasure of taking a college course dedicated to reading James Joyce’s Ulysses—arguably the greatest novel in all of English literature. Joyce has long held a special place in my literary heart, ever since my first reading of his short story “Araby” in my junior year of high school, and delving deep into his pivotal work proved challenging, thought-provoking, eye-opening, and hilarious. To conclude the course, in honor of protagonist Leopold Bloom’s gastronomic enthusiasm, our class decided to turn our last meeting into a potluck of sorts, each agreeing to bring an Irish dish to share.
While my classmates covered the whiskey and soda bread, I opted to interpret Irish cuisine a tad more loosely and create a cake that celebrated the quintessential colors of Ireland and the Irish flag: green and white. To impart a naturally green hue into the batter, I employed the mildly sweet, unctuously flavored, and antioxidant-packed matcha green tea powder, enhancing its flavor profile with lemon, cinnamon, and a touch of nutmeg and adding a handful of toasted almonds to emphasize the matcha’s nuttiness. A simple coconut milk glaze added to the cake’s moistness and richness, while a decorative line of clovers imparted an extra dose of Irishness (right?) to the verdant cake. Expectedly, my class met the cake with great enthusiasm, reveling in our “Irish” food festival in true Bloomian fashion.
For an additional kick of Irish flavor, why not spike the glaze with a splash of whiskey?
Green Tea-Almond Cake with Coconut Glaze–Can be Soy Free, Low Sodium.
Makes 1 loaf, about 10-12 servings.
2 tbsp flaxseed meal
3/4 cup non-dairy milk of choice
1 1/3 cups whole wheat, spelt, or gluten-free blend of flour
2 tsp baking powder
1 tbsp matcha green tea powder
1 tsp lemon zest
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
1/2 cup coconut oil, melted
1/2 cup coconut sugar
2 tsp vanilla extract
1/2 cup almonds, toasted and chopped
1 can light coconut milk, placed in the refrigerator overnight and unshaken
1 tbsp arrowroot powder
1 tbsp maple syrup or agave nectar
1/2 tsp vanilla extract
Clovers for garnish (optional)
Preheat the oven to 425°F. Oil an 8×4-inch loaf pan.
In a medium-sized bowl, whisk together the flaxseed meal and non-dairy milk. Set aside.
In another medium-sized bowl, stir together the flour, baking powder, matcha, lemon zest, cinnamon, nutmeg, and salt.
In a larger bowl, whisk together the melted coconut oil, coconut sugar, and vanilla extract. Whisk in the flax mixture. Add a third of the dry mixture at a time to the wet mixture, stirring well to combine after each addition. After all the dry ingredients are incorporated, stir in the almonds.
Scoop the batter into the oiled loaf pan, place in the oven, and immediately lower the oven temperature to 375°F. Bake for 20-30 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean. Allow to cool in the pan for at least 20 minutes before placing on a cooling rack to cool completely.
While the cake bakes, prepare the glaze. Carefully pour only the creamy white liquid at the top of the can of coconut milk into a medium-sized bowl, taking care to get as little as possible of the clear coconut water at the bottom of the can into the bowl. Reserve the leftover coconut water for smoothies. Whisk in the arrowroot, syrup/nectar, and vanilla. Place the glaze in the refrigerator until the cake has cooled completely.
Once the cake has cooled completely, place it onto a baking sheet and spoon the coconut glaze over the top, letting the glaze drizzle down the sides of the cake. Transfer the cake to a serving plate and either serve immediately, or, for a moister texture, allow the cake to sit for a couple of hours while the glaze soaks in.
Recipe submitted to Healthy Vegan Fridays.
Until next time, Ali.