Sugar et al, Author at Sugar et al

Eggless Chocolate and Coconut Cake

26|11|2019

An eggless chocolate and coconut cake that can be easily made vegan and dairy- free by swapping with vegan chocolate. Easy to make and delicious.

I get a lot of requests for egg-less and dairy free recipes so I was really keen to come up with one. Well, if you’re able to swap the chocolate with dairy free chocolate in this recipe, then this cake can be made entirely dairy free as well.

It has a soft, moist crumb and subtle taste of coconut. Very delicious if I can say so! The ganache is simple too and I don’t recommend you skip it because it gives the otherwise light cake a rich finish which is what we all want in a chocolate cake. Or is it just me?
Top it with the freshest berries and you have a perfect summer treat!

If you like cakes like these you can also check out my eggless chocolate ricotta cake.

Chocolate Coconut Cake
Makes an 8 inch round cake

150 g dark chocolate, roughly chopped
2 and 1/2 cups unsweetened coconut milk
1 tsp vanilla extract
1 cup brown sugar
2 and 1/4 cups self raising flour
1/4 cup fine desiccated coconut
2 tsp baking powder
1 tbsp cocoa powder

For the ganache frosting
100 g dark chocolate
1/4 cup coconut milk

Preheat oven to 200 degrees C. Grease the base and sides of an 8 inch baking pan and line the base with baking paper.
In a medium saucepan over low heat melt the chocolate with coconut milk and vanilla extract. Continue to stir until smooth. Remove from heat and leave aside. When the mixture cools slightly (just warm to touch) add the sugar and mix,
In a separate bowl, mix together flour, coconut, baking powder and cocoa powder. Add the dry ingredients to the saucepan and mix well until batter is smooth.
Pour into prepared pan. Bake for 40-50 mins or until a skewer inserted in the middle comes out clean. Remove from oven. Lightly loosened the edges with a blunt knife, then turn onto a wire rack to cool completely.
Once cooled, drizzle with chocolate ganache. Top with fresh raspberries. Add an extra drizzle of icing sugar.
To make the ganache, in a microwaveable cup or bowl, place the chocolate and coconut milk and cook in short bursts until chocolate starts to melt. Stir until smooth.

Raspberry- Blackcurrant Bavarian Cake

10|11|2019

Disclaimer : This post is brought to you by Aeroplane Jelly. All opinions and thoughts expressed in this post are entirely my own.

Before spring slips away and we get busy with holiday season, I thought I’d share a really lovely recipe of this easy peasy bavarian Cake. Fresh and light with delicious fruity flavours and an element of fun. ‘Can a bavarian cake be made eggless?’ I’ve been asked many times over. Why not? In fact it can be made with something which is most probably right there in your pantry. Aeroplane Jelly!

Aeroplane Jelly has been everyone’s favourite party treat since they were children. But did you know that they come in so many different varieties from Original to Jelly Lite and even Natural flavours that have 30% less sugar than the Original varieties. And of course they are extremely versatile so you can whip up your favourite treats in minutes with the help of Aeroplane Jelly. They not only help cut down on a few steps in the process of making a traditional dessert but also reduces the number of ingredients because they’re perfectly portioned, sweetened and flavoured.

I’ve used two of my favourite flavours Raspberry and Blackcurrant to make this bavarian Cake but feel free to play around with flavours. Example Mango and Lime for a summery twist? The great thing about this cake is that it can be made ahead so if you’re going to entertain guests during spring, summer or Christmas, you want your dessert ready in the fridge while you can focus on other things. Folks, this is why we all need Aeroplane Jelly in our busy lives and in our cupboards. Your guests are going to think that you’ve spent hours to create this cake but this one is so so, so easy!

I made this cake for a girlfriend’s birthday so I further hastened up things by cooling this Bavarian in the freezer. Freezing also makes it easier to get the Bavarian out of the spring form pan whilst keeping the layers neat and intact. You could refrigerate instead and it would still work.

Raspberry- Blackcurrant Bavarian Cake
Makes an 8 inch round two layered cake

Crust
200 g digestive biscuits or biscuit of your choice
75 g unsalted butter, melted

Blackcurrant layer
1 X 85 g pack Aeroplane Natural Black Currant Flavoured Jelly
1 cup (250 ml) boiling water
200 ml cold pure/pouring cream

Raspberry Layer
1 x 85 g pack Aeroplane Natural Raspberry Flavoured Jelly
1 cup (250 ml) boiling water
200 ml cold pure/pouring cream
fresh or frozen raspberries

Fresh raspberries, to serve
micro basil (optional), to serve
flower decorations (optional)

Lightly grease the base and sides of an 8 inch spring form pan. Place the spring form pan over a baking tray. This will ease the process of removing the pan into and out of the freezer.
Place biscuits in a food processor until they resemble fine crumbs. Add the melted butter and mix to combine. Using the back of a spoon, press the mixture on the base of the spring form pan. Freeze for 30 mins or until firm.

Make the first layer. Place the contents of Aeroplane Natural Blackcurrant Flavoured Jelly in a medium bowl. Add 250 ml boiling water, whilst stirring to dissolve. Add 200 ml of cold pure cream and stir until mixture is uniform. Cool to room temperature. Pour the black currant mixture over the prepared crust. Place in the freezer for approx. 2 hours or until set.

While the first layer is setting, make the 2nd layer. Place the contents of Aeroplane Natural Raspberry Flavoured Jelly in a medium bowl. Add 250 ml boiling water, whilst stirring to dissolve. Add 200 ml of cold pure cream and stir until mixture is uniform. Cool to room temperature. Fold in fresh or frozen raspberries. Pour the raspberry mixture over the black currant layer. Place into the freezer for approx. 2 hours or until layer has set.

The Bavarian cake will need to be removed from the freezer an hour before you plan to serve. Gently release the sides of the spring form pan, top with fresh raspberries, herbs and flowers, slice and serve!

Rosewater and Coconut cake

1|11|2019

It is absolutely no secret how much I love rosewater. If there is one ingredient, I am madly in love with it is rosewater. Yes, even over chocolate! Though I am fully aware, there are some people who are not fond of it and find it overpowering. Actually the secret is in using the correct proportion. A teaspoon or half a teaspoon depending in your dessert can be mild yet so fragrant and magical. This rosewater cake is just amazing!

This cake has all the great things. A fantastic texture on account of the coconut and a mild taste of roses. Elevating it further is the sour cream-rosewater glaze. To be honest, a sour cream glaze alone is just amazing for any cake or dessert. It is my go- to glaze for these one bowl, one layer sort of cakes. Keeps things simple yet delicious. Adding a teeny bit of rosewater makes it all the more irresistible.

Rosewater, edible rose petals and rosebuds are easily available online these days. Or you could get them in cake decorating stores or Middle Eastern and Indian stores.

If you like rosewater, you could check out my Rosewater and Semolina Cake here and Honey-Poppy seed Cake with Rose Buttercream here.

Notes : The cake can also be made in an 8 inch pan. You won’t get the height but the cooking time is lower (approx 40-45 mins). If you don’t have rosewater, substitute with 1 tsp cardamom powder or 1 tbsp orange zest. It is still amazing.

Rosewater and Coconut Cake
Makes a 7 inch round cake

180 g unsalted butter, softened
1 cup castor sugar
3 eggs
1 and 1/2 cup self raising flour
3/4 cup desiccated coconut
1 cup Greek yogurt
1 tsp Rosewater

For the glaze
1/2 cup sour cream
1 cup icing sugar
1/4 tsp rosewater
Pink food colour

Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Grease the base and sides of a 7 inch round baking pan and line the base with baking paper.
In a large bowl beat together butter and sugar until pale and fluffy. Add the eggs, one at a time until well combined. Add the flour, coconut, yoghurt and rosewater. Beat until smooth.
Pour into prepared pan. Bake in the oven for 60-75 mins or until a skewer inserted in the middle comes out clean. Remove from oven, leave aside for 5 mins. Then gently turn onto a wire rack to cool completely. When cool, ice with sour cream glaze. Decorate with edible rose petals and rose buds. Enjoy!
To make the glaze, combine sour cream, icing sugar, rosewater and pink food colour in a cup or bowl. Stir until smooth.

Apple and Cinnamon Cake

25|10|2019

You know, it’s actually Spring and there are many fruits to choose from. Why an apple and cinnamon cake? Well, we are huge lovers of apples and eat them round the year. Being a Mum to school going children also means it’s a lunchbox favourite. And then, if you’re living on the other side of the world from us, you’re probably entering apple season.

A one bowl recipe is always good to have at hand. Especially when it involves mostly pantry staples and when it can be made into something fabulous by just presenting fruit in a different way. The cake is simple but the apples elevate it in both taste and appearance. Please don’t by any means think it’s difficult to achieve that look or you might need a special equipment like a mandolin etc. Because you don’t! I’ve just used a kitchen knife and though I did end up with slices of uneven thicknesses (I’m sure you can see that), they are hardly noticeable in the final presentation. Especially after baking.

If you love apple cakes, don’t forget to check out my other recipes here and here.

Apple and Cinnamon Cake
Makes a 9 inch round cake

180 g unsalted butter, softened
3/4 cup castor sugar
1 tsp vanilla extract
2 eggs
1 and 1/4 cup self raising flour
1/4 cup plain flour
2 tsps powdered cinnamon
1/2 cup milk
3 large pink lady apples, cored, thinly sliced
icing sugar, to dust

Preheat oven to 17 degrees C (150 degrees C for fan forced ovens). Grease the sides and base and line the base of a 9 inch baking pan with baking paper.

Beat the butter, sugar and vanilla together until light and fluffy. Add eggs one at at ime, beating well after each addition.
Add the flours, cinnamon and milk. Beat until well combined.

Pour batter into prepared pan. Smooth surface with a spatula or the back of a spoon. Starting from the edges, place apple slices in circles in an overlapping fashion to form a rose. Press down gently into the batter.

Bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Remove from oven. Leave aside for 10 mins, then gently turn onto a wire rack. Enjoy warm or at room temperature with a dusting of icing sugar and a side of whipped cream or vanilla ice cream.