Serves 15-20
- Cake batter
- 1cup butter
- 1cup natural cane sugar
- 3teaspoons baking powder
- 2tablespoons cacao powder
- 6eggs
- 1/2cup minus two table spoons red wine
- 1 1/2teaspoons vanilla extra
- 2 1/2cups whole spelt flour
- 1teaspoon cinnamon
- 1/2cup chopped semi-sweet chocolate
- Lemon icing
- 1cup powdered cane sugar
- 2-3tablespoons lemon juice
Preheat your oven to 200ºC/375F. Separate the egg whites from the egg yolks. Whip the egg whites to soft peaks. In a large bowl cream together the butter and sugar until light and fluffy. Add the egg yolks one at the time mixing in between each addition. Mix in the cinnamon, vanilla, baking powder, cacao powder and red wine. The mixture should be very smooth, almost like chocolate frosting. Now mix in the flour until there are no lumps left. Set your kitchen mixer aside, get your spatula out and carefully mix in the egg whites. Pour into a 12-14 cup pound cake tin and bake for 55 minutes to an hour. Let cool completely before pouring on the glaze.
In a small bowl mix together the sifted powdered sugar and lemon juice. Start with one tablespoon and increase if needed.
By Anze Petelinsek
Author Notes: This is pretty much my childhood in a recipe. My mum still makes it for all special occasions, but ever since I’ve gone vegan (also lactose intolerant) (…more) —Anze Petelinsek
**Grabbed from: http://food52.com/recipes/32608-red-wine-chocolate-pound-cake