Cereally Mimosa Cake
Happy International Women's Day!
In Italy today you can find bouquet of mimosa flowers at every corner and some people celebrate with a traditional cake that looks like those flowers.
Here is my version, the Cereally Mimosa Cake!
Two layers of yellow sponge cake, filled and covered with pineapple cream and covered with golden and crunchy Corn Flakes. It's vegan and super easy to make.
Check out the recipe below this picture and give it a try!
25ml vegetable oil
50g granulated sugar
125g all-purpose flour
1 Tablespoon lemon juice
5g baking powder
pinch of salt
3 drops yellow food colouring* (optional)
--- FILLING & FROSTING ---
100ml sweetened whipped cream**
100ml pineapple juice
1/2 Tablespoon lemon juice
20ml almond milk
20g all-purpose flour
Preheat oven to 350°F (180°C) and cover with parchment paper 2 16cm round pans.
In a medium bowl add the liquid ingredients: water, oil and lemon juice. Whisk to combine.
Sift in the dry ingredients: all-purpose flour, sugar, baking powder, salt and lemon zest. Whisk briefly to combine.
Finally add 3 drops of yellow food colouring (if using) and quickly mix to make the batter all the same colour.
Transfer this mixture into the prepared pans and bake for about 10 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Make the filling: In a small saucepan mix pineapple juice and lemon juice and bring to a boil. Meanwhile, in a small bowl whisk flour and almond milk until well combined.
Remove the pan from the heat and stir in the milk-flour mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened.
Let the cream and the cake cool completely before assembling.
Mix the whipped cream with the pineapple cream and assemble the cake: center the bottom layer on the serving plate, spread the cream on top, add some pieces of pineapples and stack another layer of cake on top of that.
Frost the whole cake with the pineapple/whipped cream mixture and cover completely with Corn Flakes.
*If you don't want to use food colouring you can use a pinch of turmeric or saffron.
**I've used soy whipped cream but you can use also coconut whipped cream or whatever you like.
**The amount of pineapple is highly customisable on your preference. I suggest using 2-3 slices since this cake is very very small. Also, I've used the juice of canned pineapples to make the cream but in my opinion it wasn't very flavourful so if you have it, use store-bought pineapple juice. We are not adding any sugar so it's fine to use that one.
You can either make one cake and then slice it into 2 layers or halve the batter and bake the 2 layers separately. I've chosen this last method but you can use whatever you prefer.
I've adapted the recipe from here.
Store the cake in the fridge if not eaten right away.
If you make it let me know! :)