Steamed Beet Cakes with Maple Sauce

Ingredients for cakes

• 1 ½ cups (375 ml) spelt flour
• 2 tsp. (10 ml) baking powder
• 1(5 ml) ground cinnamon
• 1 tsp. (5 ml) ground nutmeg
• 1/8 tsp. (0.5 ml) ground cloves (optional)
• Pinch of salt
• 3 tbsp. (45 ml) vegetable oil
• 3 eggs, beaten
• 3 cups (750 ml) peeled and grated beets
• 1 cup (250 ml) chopped walnuts
• 1 cup (250 ml) chopped pitted dates
• 1 cup (250 ml) sulfite-free raisins or chopped organic apricots
• Chocolate curls and mint leaves, as toppings (optional)

Ingredients for maple sauce

• 1 cup (250 ml) maple syrup
• 1 cup (250 ml) creamy soy preparation

• Preheat oven to 400°F (200°C). Grease eight 1-cup (250 ml) ramequins or short, wide coffee cups.
• Make the cake: In a large bowl, combine flour with baking powder, cinnamon, nutmeg, cloves and salt.
• In another large bowl, whisk vegetable oil and eggs. Stir in beets, walnuts, dates and raisins.
• Gently mix dry ingredients into egg mixture with a spatula or wooden spoon until just combined. Do not overmix.
• Divide batter among ramequins and transfer to a large roasting pan. Pour boiling water into the pan until it reaches halfway up the ramequins. Transfer to oven and bake for 40 minutes. Meanwhile, prepare maple sauce.
• Make the sauce: In a large, heavy saucepan over high heat, bring maple syrup to a boil and add a wooden spoon to syrup to prevent it from overflowing. Let syrup boil until it becomes a dark brown colour, 5–7 minutes or, if using a candy thermometer, until it reaches 250°F (120°C).
• Slowly whisk in creamy soy preparation, then beat vigorously until blended. Remove from heat and let cool completely.
• Remove pan from oven and let cakes cool for 30 minutes.
• Divide maple sauce among 8 serving dishes. Unmold lukewarm cakes over sauce in dishes. If desired, top cakes with chocolate curls and mint leaves. Serve immediately.