Aubergine Cake
Aubergine or eggplant is a vegetable more commonly associated with savoury dishes. Its rich purple skin and creamy flesh are staples in dishes like ratatouille or baba ghanoush.
Yet, the idea of using aubergine in desserts is certainly untypical.
However, its mild flavour and ability to absorb other ingredients make it a versatile addition to sweet creations. Aubergine can add a unique depth and moisture to cakes, brownies and even ice creams, surprising the taste buds with its unexpected role in the world of desserts.
So what do you say we bake a cake?
Combine milk with vinegar and leave it for a few minutes at room temperature.
Whisk together flour, brown sugar, baking powder and baking soda, a pinch of salt and Biscoff spice mix until incorporated.
Peel the aubergine and grate it, then combine it eggs, milk and vinegar and melted butter.
Combine the wet and dry ingredients and pour the batter into a lined bread mould. Bake it in a preheated oven at 180°C/356°F for about 50 minutes or until the toothpick comes out clean.
Aubergine Cake
Ingredients
Instructions
- Combine milk with vinegar and leave it for a few minutes at room temperature.
- Whisk together flour, brown sugar, baking powder and baking soda, a pinch of salt and Biscoff spice mix until incorporated.
- Peel the aubergine and grate it, then combine it eggs, milk and vinegar and melted butter.
- Combine the wet and dry ingredients and pour the batter into a lined bread mould. Bake it in a preheated oven at 180°C for about 50 minutes or until the toothpick comes out clean.
