Amazonian Meeting of the Waters Cake

Feb 9

Vegetarian~ Choose local organic ingredients for best results

Serves 8-10, Prep Time = 20 minutes, Cooking Time = 45-50 minutes

Ingredients:

• 410g all-purpose flour

• 450g caster sugar

• 340g unsalted butter, room temperature

• 5 large eggs

• 3 ½ tsp baking powder

• ½ tsp baking soda 60g all-purpose flour

Add for Chocolate Cake:

30g cocoa powder

4 tbsp hot water

Add for Vanilla Cake:

60g all-purpose flour

2 tbsp milk

• ½ tsp salt 2 tbsp milk

• 240 ml buttermilk

• 2 tbsp sour cream or plain yogurt

• 2 tsp vanilla extract

Method:

1. Preheat oven to 350 F. Grease 9” x 13” sheet pan or Bundt pan

2. Sift together flour, baking powder, baking soda, and salt. Set aside.

3. In a small bowl, mix until smooth, cocoa powder and hot water. Set aside.

4. Use electric or stand mixer to cream butter and sugar, add eggs 1 at a time. Mix well.

5. Add dry and wet alternating flour with buttermilk and yogurt, lastly vanilla. Combine.

6. Divide batter equally into 2 bowls. Add extra ingredients for vanilla cake in one bowl and for

chocolate cake in other bowl. Mix each.

7. Pour vanilla batter in pan. Make “waves’ with back of spoon. Pour other chocolate batter over.

Bake for 45 – 50 minutes. Cool, tip onto serving plate, slice and serve.

Cake is often served at breakfast time in Brazil but it would make an interesting special occasion treat. The 2

different flavours represent the 2 different colours of water where the Amazon and Negro Rivers meet and run

separately, not mixing for many miles. This recipe can easily be converted to gluten-free.

At The Botanist, tucked away in Bermuda's Botanical Gardens, we believe in two things: fantastic coffee and plant puns.

So come on in, let's 'root' for each other and 'espresso' our love for nature, one sip at a time!