Spring. I love it. Especially because of the cold mornings when the mist is still covering the grounds like a smooth blanket. The sun breaks through and the birds are singing wonderful songs.
I Thought: “we are definitely going to work in the garden today and as a reward I am going to bake something nice”.
Heavenly smells came out of the house!
We made this Dutch vegan peperkoek together. Put it in the oven and let the garden door open. Heavenly scents came out of the house!
After one hour it was time for a nice cup of coffee and a piece of vegan peperkoek. De crispy crust is so irresistible!
2 handful of raisins
4 tsp ground cinnamon
2 tsp ground cardamom
2 tsp ground coriander
2 tsp ginger powder
1 tsp nutmeg
½ tsp ground cloves
300 gram wholemeal flour
1 sachet baking powder (16 gram)
200 gram dark caster sugar
2 tbs apple syrup
200 ml soy milk
6 balls of 'stemgember' (Chinese ginger in syrup)
65 gram applesauce
vegetable butter for greasing the cake tin
Preheat the oven to 175°C/350ºC / 390ºF.
Grate the peel of the orange and put this in a saucepan. Squeeze the juice of the orange and add to the peel. Remove any seeds. Add the raisins and heat the pan on low heat for 5 minutes. Let it cool down.
ix in a bowl the spices: cinnamon, cardamom, coriander, ginger powder, nutmeg, ground cloves. Add the flour, the baking powder, the dark caster sugar, Chinese ginger, the apple syrup, apple sauce and the soy milk.
Add the orange mixture and mix everything with a whisk into a smooth batter.
Poor the batter in a greased cake tin.
Now make yourself a cup of tea and put the cake in the oven for approx 1 hour.
Let the cake cool down for 10 minutes before you take it out of the cake tin (if you can manage that because omg this smells so heavenly)!