Steamed Shellfish with Baby Artichokes - Chef Recipe by Nino Zoccali
This is another beautiful, simple dish that relies totally on the quality and freshness of its in...
3 cups of plain flour (408g)
2 tsp bicarb soda
1 tsp salt
1 cup raw sugar
1/4 cup erythritol + stevia blend (such as Natvia)
2 cups Califia Farms unsweetened vanilla almond milk
2 Tbs apple cider vinegar
2/3 cup avocado oil
200g vegan butter
300g icing sugar (can sub in some monk fruit icing sugar to reduce sugar content too)
1 Tbs Califia Farms unsweetened vanilla almond milk
1 tsp vanilla bean paste
1 cup frozen berries
2 Tbs chia seeds
Juice of half an orange
Berries, sprinkles flowers etc to decorate
Pre-heat your oven to 180 C and line a heart-shaped tin with oil and baking paper – if you have two of the same tins line them both!
Combine all of the dry ingredients in a bowl and whisk to combine.
Do the same with the wet ingredients, then pour this into the dry mixture, fold to combine.
Pour half into the lined cake tin (or divide between 2 tins) and bake for 25 minutes or until just golden and a skewer inserted comes out clean.
Repeat with the other half of the mixture. Allow both cakes to cool fully.
Use an electric mixer to beat together the vegan butter, until smooth and light.
Spread some of the buttercream on top of one of the cakes, then spread a few tablespoons of the chia seed jam on top of that. Place the second cake on top with the flat bottom side on top. Use the buttercream to coat the top and sides of the cakes evenly, you may not need it all.
Place into the fridge for 30 minutes to firm up before decorating with berries etc! Enjoy with someone you love!
Credits: Pheebs Foods
Photo Credits: Pheebs Foods