Sorrel Cake
Ingredients
For the cake
- 1½ tablespoons apple cider vinegar
- 2 cups packed sorrel leaves
- ¾ cup neutral oil
- 2 tablespoons vanilla extract
- 3 cups flour (I used 1 cup fava and garbanzo flour, 1 cup almond flour, ½ cup coconut flour, and ½ cup sorghum flour)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 1½ cups and 2 tablespoons granulated sugar
- 2¼ cups milk
- Sorrel frosting (recipe linked in intro)
- Edible flowers, such as bluebells or fireweed petals, for garnish (optional)
For the filling
- 1 cup fresh strawberries (or berry of choice), stems removed and sliced
- 1 tablespoon flaxseed meal or powdered psyllium husks
Instructions
- Grease pans or line with parchment. Preheat oven to 350° F. Combine all dry ingredients, including sugar, and whisk well to combine. In a blender, combine the sorrel, vanilla, oil, and vinegar. Blend until well mixed. Gently mix into the dry ingredients, then slowly add in milk. Batter should be thick. Pour into cake forms and bake for 25–35 minutes, or until a cake tester comes out clean. Let cakes cool completely. Meanwhile, make filling. In a small saucepan, warm strawberries until they release juices. Using a fork, lightly macerate the berries, adding the flaxseed or psyllium husks. Let stand 10 minutes, or until somewhat congealed. Spread a thin layer of the berries between cake layers. Frost with sorrel frosting, top with edible flowers, and show off. First published in the Spring 2020 issue of Edible Alaska.
