John Myers
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Sunday Afternoon Wreath Cake
The perfect sunday afternoon wreath cake recipe with a picture and simple step-by-step instructions.
cake
- 5 piece Organic eggs
- 150 g Rapeseed oil
- 300 g Organic raw sugar
- 2 tbsp Vanilla sugar brown
- Bowl of 1 piece of organic lemon, 1 tbsp cinnamon, salt
- 2 tbsp Sour cream
- 75 g Einkorn flour
- 300 g Wholemeal spelled flour
- 1 tbsp Tartar baking powder
Topping
- 100 Milliliters Whipped cream
- 150 g Chopped white chocolate
- Small chocolate spelled hearts, rose petal sugar for sprinkling
cake
- Heat the oven to 180 degrees top / bottom heat. Mix the eggs with the rapeseed oil, the raw sugar and the vanilla sugar until frothy. Stir in the zest of lemon, cinnamon and salt and sour cream.
- Mix the types of flour with baking powder, stir into the dough with the mixer. If it is too firm, add a dash of milk or something similar, wholemeal flour is often a little different due to the different processing.
- Brush a wreath cake tin with rapeseed oil, sprinkle with whole grain crumbs. Pour in the mixture, smooth out, bake on the middle rack for about 40 minutes (stick test). Enjoy sprinkled with sugar.
Topping
- Bring the whipped cream to the boil and pour over the chopped white chocolate. Stir with a wooden spoon until the chocolate is dissolved. Place the cake on a grid, cover with the icing (should NOT be hot, lukewarm). I still decorated mine with spelled hearts and rose petal sugar, but as you know, there is no limit to the imagination.
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