Cakes and Puddings Archives - Page 45 of 46

Golden Apple Ginger Cake

23|09|2013

In life, we meet so many different people. Some just happen to us and some are sent our way. Some of them, we meet and forget and some we create everlasting memories with. There are some who we don’t meet often yet they touch our lives in a million ways. They listen to you, inspire you, stand by you, protect you and believe in your dreams like it was their own.

This dainty little cake with all my favourite things in it, is to celebrate a birthday…a dear sister, a friend, a woman with a heart of gold. Just 9 days apart (so you know my birthday is coming up too), but at least 900 times wiser, stronger and affectionate. I held on to this recipe for a long time so I could post it today when it is seemed so apt to do so.

Here’s a little tip for my readers. If you are baking a cake for a special occasion but like me, you are not too fond of the frosted ones, just replace the sugar with brown sugar, treacle or golden syrup. It adds an amazing intensity to the cake. The flavour is more like caramel, actually better. Pairing it with spice makes it go up by several notches. This is also one of those cakes that require minimal effort…the ones where you just put everything in one bowl. But the results are amazing. The syrup is essential to give it that wow factor and to keep the cake moist, so no skipping it.

Happy Birthday to my Golden Girl!
I know you will be amongst the first to read this. Like always!

Golden Apple Ginger Cake
Makes an 8 inch round cake (minimally adapted from Sweet Food)

For the cake
250g (2 cups) self-raising flour
21/2 tsp ground ginger
165g (3/4 cup) firmly packed brown sugar
1 large apple, peeled, cored and chopped into cubes
3 eggs lightly beaten
125 ml (1/2 cup) buttermilk
125g unsalted butter, melted

For the apple topping
175 g (1/2 cup) golden syrup
2 apples, cored and thinly sliced into wedges
25 g unsalted butter
1 tbsp glace ginger/crystallised ginger, roughly chopped
2 tbsp roasted almonds, roughly chopped

Preheat the oven to 180 degrees C. Grease a 8 inch round cake tin and line the base with baking paper. Pour half the golden syrup over the base of the tin, spreading evenly with a metal spoon which has been run under hot water. Arrange the apple slices over the golden syrup in a circle, overlapping slightly.

Sift the flour and ground ginger into a bowl. Add the sugar and chopped apple, then the egg, buttermilk and melted butter. Stir until just combined and batter is smooth.

Spoon the mixture into the prepared tin and bake for 40-50 minutes, or a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 10 mins, then carefully invert onto serving plate.

Heat the remaining golden syrup and 25 g butter in a saucepan over low heat until the butter has melted. Spoon the sauce evenly over the cake. Sprinkle with glace ginger and chopped almonds. Serve warm with vanilla ice cream or whipped cream.

Gluten Free Bittersweet Chocolate Chunk and Pecan Torte

3|09|2013

I hope you all had a lovely weekend. Some of you on the other side of the hemisphere had a long one. I wish ours was as long but nevertheless it was a fantastic one. We celebrated Father’s day here in Australia on Sunday. Since my little ones are getting better at keeping secrets we had quite a few surprises planned for Daddy this time. And I was relieved that none of them were given away, innocently.. like the previous years. Between a fancy home cooked breakfast and dinner we planned lunch outside so I wouldn’t end up spending the entire day in the kitchen. But the highlight of the day was this Gluten Free Torte.

My husband is not too much into desserts but a chocolate indulgence here and there doesn’t hurt. So I was not surprised when he chose this Torte out of the options I gave him. Well, if you ask me ANYBODY would. A flourless, butterless cake with bits and chunks of bittersweet chocolate and pecans with the perfect moist gooey texture. It takes a lot on your part to resist the temptation of eating spoonfuls of batter before it goes into the oven and even worse when the Torte is cooling down. I can say with absolute certainty that this is the best thing I have ever baked in my life. My family loved it.

The Torte is actually quite light despite the chocolate overload in it. Needless to say, a good quality chocolate with a high percentage of cocoa butter ( I used Lindt 70% Cocoa) makes all the difference in this recipe. This is such a beautiful dessert whether you are serving it for a dinner party or for a special celebration. Taste aside, what I love the most about this Torte is the way it looks. So rustic…with specs of dark chocolate held together be a delicious meringue. And this is why you don’t need any fancy decoration to go with it even for a birthday party. Whipped cream contrasts the bittersweet flavour perfectly so a dollop of it or simply some swirls on the Torte is enough. Dust a little cocoa powder and there you have it.

Chocolate indulgence..the guilt free way (that’s what the best ‘Daddy’ in the world likes to call it)!

Linking up with the September Chocolate Party.
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O Lakes® Butter

Gluten Free Bittersweet Chocolate Chunk and Pecan Torte (adapted with variation from Fine Cooking)
Serves 8-10

100 g (about 1 cup) pecans/walnuts, or any nut of your choice (I used pecans and walnuts. As I was running short of the exact amount of pecans, I added some walnuts)
125 g (about 1/2 cup plus 2 Tbsp ) sugar
250 g good quality bittersweet chocolate (70% to 72% cacao), coarsely chopped
Finely grated zest of 1 medium orange (optional)
1/8 tsp. salt
7 egg whites (from large eggs), about 1 cup
1/2 tsp. cream of tartar

Position a rack in the lower third of the oven and preheat the oven to 180 degree C. Lightly grease the bottom and sides of a 8-inch springform pan.

Pulse the pecans/walnuts with 1 Tbsp of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the chocolate with 1 Tbsp. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts, along with the orange zest, if using, and salt, and stir to combine. Set aside.

Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.

Pour half of the chocolate mixture over the egg whites and fold in with a large rubber spatula until nearly incorporated. Repeat with the remaining chocolate mixture, folding just until evenly incorporated.

Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the Torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the Torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.

Serve slices with a dollop or swirl of whipped cream.

Rhubarb Almond Crumb Cake

2|07|2013

I love using almonds in my cakes. I am always looking for recipes where I can substitute flour with almond meal or any other nut meal. Not only is it healthy, but it gives an amazing texture to the cakes. Rich but not heavy. Last time I paired it with orange to make a gluten-free treat but this time I wanted a recipe that would also use up the flaked almonds lying in my cupboard. The rhubarb almond crumb cake is sweet, tart, moist, crunchy all at the same time.

I made it for my friends who were coming over for afternoon tea. And everybody like it. The best thing about this cake is its different textures…the cake with the rhubarb and then the crumb topping. And the flaked almonds. This is one of those fuss free cakes where you just toss everything into a bowl and mix. I love recipes where you don’t need to cream the butter.

Rhubarb can at times be quite tart but in this recipe it just balances out. Being a colour fanatic, I also love the way it looks. Rustic brown and pink. I kept the styling to a minimum as I thought it didn’t need any. The cake is best served warm with some whipped cream on the side. Alternately, you can use hulled, chopped strawberries, peaches, apricots or any other fleshy fruit.

Not very long ago, I had a reputation of making everyone wait at the table because I had to photograph the dish. Especially warm dishes. I would end up on a guilt trip after that. And though I actually make loads of savoury dishes, I stopped photographing them. Gradually, I am learning the different tips and tricks of the trade.

This one however, came out of the oven and was a breeze.

Rhubarb Almond Crumb Cake (adapted with variation from Taste.com)

Serves 8-10

1 (550g) bunch young rhubarb
240g (1 1/2 cups) icing sugar
50g (1/2 cup) plain flour
1 1/2 teaspoons ground cinnamon
125g almond meal
185g unsalted butter, melted
6 egg whites
1 1/2 tablespoons Demerara sugar/brown sugar

Crumb topping

40g castor sugar (3 tbsp)
60g plain flour (1/2 cup)
40g unsalted butter, softened
Finely grated zest of 1 orange
60g sliced/flaked almonds

For topping, combine sugar and flour in a bowl, then rub in butter until mixture forms clumps. Rub through the orange zest until evenly combined.

Trim leaves and ends from rhubarb and discard, then cut into 2cm lengths.

Preheat oven to 190°C. Grease a 24cm square cake tin (or a rectangular tin, 32cm by 16 cm) and line with baking paper. Push sugar, flour, cinnamon and almond meal through a coarse sieve over a bowl, then stir in butter and egg whites until just combined. Spoon into tin, scatter with half the crumb topping, then rhubarb, then remaining topping. Sprinkle with sliced almonds and demerara sugar and bake for 40 minutes or until firm. Cool in tin for 10 minutes.

Serve warm or at room temperature.

Whole Orange Almond Mini Cakes with Orange Syrup

13|06|2013

I am very excited about this one. Not only because it is sweet post but it uses one of my cannot-do-without fruits. And in its best form ever – WHOLE! Yes, skin, pulp..everything. No seeds though. If that has already excited you, I have not even come to the more interesting facts. There is no butter, no flour in the cake. So gluten-free, reduced fat, healthy, however you like to call it. For me, not having to zest an orange for an orange cake is brilliant enough so with pleasure I call it a whole orange cake.

The cake is known to be a classic Passover dessert drawing inspiration from Morocco, the Mediterranean and the Middle East. And trust me when I say, the flavour is to die for!

During my childhood, the appearance of oranges marked the onset of winter. One funny memory that I have is dozing off in the school bus on my way home and waking up to the smell of citrus. Almost everybody was biting into an orange. Back then fruits were strictly seasonal. With the way technology has evolved in the present day much of our produce is omnipresent. And we have so many options to choose from. So coming back to the cakes, while all varieties of oranges can be used, Navel being seedless would be the safest bet. If you are using any other variety make sure the seeds are left out. Or the resulting flavour could be bitter.

While the cake is extremely simple to put together with just 5 ingredients, I would like to share a few tips that help in the process. After boiling the orange in water let it cool down in the liquid. That way the boiling time (the boiling time mentioned was 2 hours in the recipe, I boil it for 40-45 mins) can be reduced and the fruit is still softened. In case you do not have seedless oranges at hand, before pureeing make sure you take the seeds out by cutting it open. Grease the cake pan well and dust it with a generous amount of sugar so you get a nice caramelisation on the outside of the cakes. I use a mini bundt pan to get individual portions, you can double the recipe and bake a 8 inch cake instead.

The cake is intensely orangey in flavour, moist and beautifully fragrant. The original recipe did not call for a syrup. But the syrup does give it a touch of sophistication. Serve it warm with some ice cream or whipped cream on the side and you are sure have guests raving about your dessert. Don’t believe me, give it a shot!

Whole Orange Almond Mini Cakes with Orange Syrup (adapted with variation from SBS.com)
Serves 8
1 Orange (I used Navel Orange)
125 g castor sugar plus extra for dusting (a little more than 1/2 cup)
125 g almond meal/ground almonds (about 2/3 cup)
3 eggs
1/2 tsp baking powder

Wash the orange and cook in boiling water for 40 mins. Allow the orange to cool in the water before pureeing. This can be done ahead of time. Once cooled, puree the orange in a food processor or using a hand blender.

Preheat the oven to 160°C. Butter a mini bundt pan/muffin tin/ramekins and dust it with a little castor sugar. Place the eggs and castor sugar in a mixing bowl and beat well. Stir in the orange puree followed by the almond meal and baking powder. Pour into the bundt pan and dust the top with more castor sugar. Bake for 35-45 mins until the top is golden brown. Drizzle with orange syrup before serving. Serve with vanilla ice cream or whipped cream.

Orange Syrup

Juice of 2 Oranges (when short of time, you can use store-bought juice but the sugar will need adjusting as per sweetness)
2 tbsp castor sugar

Bring the ingredients to a boil and let the mixture reduce slowly till it thickens to a syrupy consistency.