Ingredients
100g ground almonds
110g plain flour
7g green cardamom
5g baking powder
2g bicarbonate of soda
1g sea salt
1g xanthan gum
20g ground flaxseed
80ml water
60ml oat milk
180g vegan yogurt
60g even vegan cream
45ml sunflower oil
100g Callebaut NXT – plant-based and dairy-free milk chocolate
Preparation
Pre-heat the oven to 165 degrees.
Combine the ground almonds, flour, cocoa powder, cardamom powder, baking powder, bicarbonate of soda, sea salt and xanthan gum. Mix the ground flaxseed and water separately. In a food processor, blend the remaining wet ingredients and add to the flaxseed mixture.
Add the mixed dry ingredients and blend for 5 seconds. Stir through the Callebaut NXT dairy-free milk chocolate callets. Place in a silicone mold and bake for 30 minutes.
Glaze
Ingredients
150g even vegan cream
3g cardamom
150g Callebaut NXT – plant-based and dairy-free milk chocolate
Preparation
Bring the cream and cardamom to the boil.
Cover the pot and remove from the heat, allowing it to infuse for 10 minutes. Pour the infused cream through a sieve on top of the Callebaut NXT dairy-free milk chocolate callets. Emulsify with a hand blender until it is smooth and glossy.
Assemble
Pour the glaze over each cardamom cake.
Decorate
Decorate with Mona Lisa milk chocolate mini shavings, a Mona Lisa milk chocolate pencil and a thin strip of caramelized orange peel.
EMF Middle East
t. +961 9 938732 | info@emf-me.com www.emf-me.com
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
