In the first of a new regular series, Foodservice Rep Consultant Chef Adam Moore has been researching through the recipe books of days long gone and finding some fascinating historical recipes which are ideal to adapt for today’s marketplace – with a little tweaking for modern tastes.

For our entrée into the series Adam presents a modern twist on The Great Depression Cake.

“This cake was often eaten during the Depression when there were shortages of butter, eggs and milk and so rationing was introduced,” Adam explains.

Adam says the adapted recipe is ideal to serve as a loaf which you can slice up and serve, akin to Banana Bread. “It hits a number of key trends and should be a great one for cafes and clubs. It’s almost 100 years old, in fact it was issued again during wartime by the Government’s ration committee because it was a perfect choice as you didn’t need dairy or eggs.”

Adam has added in cocoa for flavour along with brewed coffee for both flavour and moisture.

Ingredients

1½ cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon white or apple cider vinegar
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup cooled brewed coffee (or water)

Method

1. Preheat to 180C. Grease an 8-inch round or square pan.

2. Mix the flour, cocoa, baking soda, salt and the sugar. Pour the vanilla, vinegar, and oil into mix.

3. Add the coffee and stir the ingredients until well blended. Add to the pan.

4. Bake for 35 minutes, or until the top is set but springy. Cool the cake in the pan, then top with the icing of your choice.