Peach Injera Cake
Fermented sourdough cake topped with juicy diced peaches and a decadent peach honey drizzle.
Allergens: Nuts (cashew), Gluten (flour)
FINAL BUILD INGREDIENTS:
| 10 each | Injera, sub-recipe |
|---|---|
| 2 cups | Peach Honey, sub-recipe |
| ¾ cup | Fermented honey, for garnish |
| ¾ cup | Cashews, toasted, chopped, for garnish |
INJERA CAKE INGREDIENTS:
| 1 cup | Teff flour |
|---|---|
| 3 cups | All-purpose flour |
| 5 cups | Water |
| 1 teaspoon | Salt, kosher |
PEACH HONEY INGREDIENTS:
| 2 cups | DOLE® Chef-Ready Cuts Diced Peaches, thawed |
|---|---|
| ½ cup | Honey |
INJERA CAKE DIRECTIONS:
- In large bowl, whisk both flours until well combined.
- Dissolve salt in water and slowly pour into flour mixture; whisk until well combined and there are no lumps.
- Cover bowl with plastic wrap and allow to sit in warm place for 12-24 hours, or until batter smells slightly sour.
- Heat a 10” non-stick skillet over medium-high heat and liberally spray with non-stick cooking spray.
- Pour ¾ cup batter into pan and spread evenly over surface. Turning the pan to completely cover every corner.
- Cook until the top is dry, and bottom has a bubble pattern to it, about 1-2 minutes.
- Flip onto plate and repeat process until all batter is used. Cover with plastic wrap to keep from drying out.
PEACH HONEY DIRECTIONS:
- In medium bowl, combine all ingredients; mixing until well blended.
- Cover and reserve.
TO SERVE:
- Stack Injera onto work surface and evenly spread peach honey layer on top.
- Roll Injera as tightly as possible into a cylinder; cut into 3” rolls.
- On each serving plate, place three mini rolls, flat ends up.
- Top each with additional peach honey and chopped cashews.
- Garnish with drizzle of fermented honey. Serve immediately.
Yield: 10 portions
