Recipe from The Talleygram, August 15,
24 Karat Cake
Jyoti's Tasty Tip:
click on photo to enlarge
Many customers have been asking me for this recipe for ages. Finally, Marc (my husband and Talley's President) encouraged me to share one of our most requested cakes. I'm still so protective with my recipes and I don't like to give them away so easily. But times change and my feelings change too. So here it is. This is one way to show my gratitude for the continuous support and inspiration you have given us over the years. This cake doesn't really have 24 carrots in it. The name just shows how precious the recipe is!
Remember, it's all about the taste! Chef Jyoti
1 1/2 cups organic whole wheat pastry flour
Non-dairy Cream Cheese Frosting
1 cup non-dairy cream cheese, softened
1/2 cup Spectrum non-hydrogenated shortening, softened
2 cups organic confectionary sugar
1 teaspoon vanilla extract
Yield: 3 cups
This is a versatile frosting that complements several types of our cakes. Feel free to embellish it by adding some of your own ideas like adding lemon extract and lemon zest, chopped pecans, coconut, etc.
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Jyoti Friedland