Sugar et al

Because Life is a blend of flavours...

Chocolate Zucchini Cake

27|10|2016

I have taken pride in being an ardent lover of fruits and vegetables all my life. Even when I was little girl and saw my cousins removing bits of cooked beans and beetroot from their stir fries and stews, I was never the one to complain or follow suit. I have a similar or maybe slighter greater love for Chocolate and though I enjoy both in different ways, I seldom like to mix the two loves. Because, why would you mess with Chocolate? Unless you really need to. I have been contemplating this Chocolate Zucchini combination for years but never really found myself convinced enough to try it. But the other day when I was having coffee with a friend and we were taking about veggies in cakes, she said to me ‘Have you ever made a Pumpkin cake? Is it just as gorgeous as a zucchini cake?’ I was surprised. This year I did try a pumpkin cake for the first time and I was truely impressed. ‘Does a Zucchini cake not taste weird?’ I asked her. ‘Oh no! Try a Chocolate Zucchini cake. You won’t taste the zucchini ‘ was her reply. I looked up a few recipes and found this one which looked quite easy. It had brown sugar and cocoa powder so it wouldn’t be inedible even in the worst case scenario, I told myself.

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As it turned out, it is a delicious cake! A really moist, textural cake. The addition of chocolate ganache made it a true treat. Whether the cake had any indication of having zucchini in it was hard for me to say. I had added the zucchini myself so obviously I knew it is there and was looking for it. So I figured out the best person to judge would be my nearly 7 year old sweet loving son who does know a thing or two about flavours. I didn’t tell him about the zucchini and just served it to him stating that it was a healthy chocolate cake. After eating it he asked me ‘If it’s a healthy chocolate cake, can I take it to school tomorrow please?’ Well, that says it all:-)

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Chocolate Zucchini Cake (adapted with slight variation from Good Food)
Makes a 6 inch cake.

1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup sunflower oil
1 tsp vanilla extract
2 eggs
a pinch salt
1/2 tsp cinnamon
1/2 cup cocoa powder
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed grated zucchini (about 4 small or 3 large zucchini)

Preheat oven to 180°C. Grease and line a the base of a 6 inch round cake tin with baking paper. Place the sugars, oil, vanilla, eggs, salt and cinnamon in a mixing bowl.

Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.

Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.

Pour the mixture into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave aside for 5 minutes, then turn cake onto a wire rack and cool to room temperature. Once cooled, spoon or drizzle chocolate ganache over the top.

Chocolate Ganache

150 g dark chocolate, roughly chopped
1/4 cup heavy/thickened cream

Microwave method : Place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened.

If cooking on the gas, heat the cream over low heat until it just begins to boil. Remove from heat, add the chopped dark chocolate and leave aside. After 10 minutes, mix to blend. Stand at room temperature until thickened.

 

 

 

Fresh Fruit and Cardamom Cream Tart

11|10|2016

It’s been a long time isn’t it? When I look at my last post I realize I haven’t posted on the blog for over a month. I hope all of you have been well and enjoying the change of seasons. At my end, things have been hectic. I had been working (still am) on several creative projects at the same time. Somehow I haven’t been doing any major recipe testing which is probably why I never got around to sharing anything on the blog. They were mostly styling and photography projects that I did for various clients. Then there were those that I have diligently worked on but can’t share.And of course, the random ones where I’ve created something using a old recipe from here and a twist from there, cake batter from one, buttercream from another and such. Funny situation to be in 🙂 I wish I had a few hours every day to do more and go to sleep feeling happy and contented. But these days, that does not happen. With warmer months and daylight savings kicking off for us, I am hoping I’ll have a little extra time in the day to use to my advantage.

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I also got my blog redesigned, though unfortunately there is a lot left to update. My husband tells me ‘Isn’t it easier to update one page than replying to 10 different emails quoting the exact same thing?’ Ha, I already know that! The point is that there are things you know but you still do them. Or don’t do them! Can’t do! Unable to do! Won’t do! Okay it’s pretty much the same thing. Meanwhile life goes on. Now before I bore you too much, let me talk food. This is a no-brainer of a tart! Crisp pastry, fresh cream, fresh fruits with the addition of powdered cardamom in the cream. Using cardamom to flavour cream and dairy is something that I’ve been used to since I was a child. The little amount of cardamom gives it a gorgeous flavour and aroma. I made this tart using all the seasonal produce we had during the end of winter for and from a very favourite store of mine. Harris Farm markets are like a weekend hangout for me. Recently I had the opportunity of shooting some of their gorgeous produce and this one was one of them.

Fresh Fruit And Cardamom Cream Tart
Serves 5-6

7 inch round Pastry, Store bought or Home-made (use this recipe)
2 cups whipping cream, whipped to stiff peaks with 1/4 cup castor sugar and 1 tsp powdered cardamom
Fresh seasonal fruits (watermelon, grapes, kiwi fruit, strawberries, blueberries and passion fruit)

Prepare pastry ahead in time if making at home. Pour cardamom infused whipped cream just before serving. Level with the back of a spoon or a spatula.

Decorate with fruits and edible flowers. Serve immediately or refrigerate for up to an hour.

 

 

 

Passion Fruit Cupcakes

7|09|2016

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A few years ago when we were packing for Australia, everyone was curious to know what were the first things I would like to see or experience ‘down under’. Perhaps the magnificent Opera House or one of the 100 incredible beaches around Sydney. Some were very sure it would be Adriano Zumbo’s dessert train because I would go on and on about him and his creations. ‘Passion fruit’ was my reply. ‘I want to see a passion fruit!’. I had seen pictures of the golden yellow pulp on cheesecakes and I just wanted to see if it was really as beautiful. Upon coming, which was around this time of the year, I fulfilled my desire and got hold of them in the very first week. I hadn’t seen the exterior before so I pondered at the market whether something not as beautiful outside could really be holding the vibrant puree. When I cut them open..Oh la la…there it was oozing out in all it’s golden glory.

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I love the taste of passion fruit but I love the smell even more. It’s got that intensely fruity smell which almost seems unreal. Like pineapple essence. It is so strong but fresh pineapple doesn’t taste or smell like that. But passion fruit is real. The taste, colour and smell. And of course, the black crunchy seeds! I’ve used a simple recipe to use some passion fruit pulp and turn it into delicious cupcakes.

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Passion Fruit Cupcakes
Makes 12

Preheat oven to 180 degrees C (160 degrees C for fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper liners.

Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined. Add passion fruit pulp. Beat until just combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

Once cooled, frost with buttercream. Decorate with candies, sprinkles and/or edible flowers.

Passion Fruit Swiss Meringue Buttercream

3 egg whites
3/4 cup castor sugar
275 g unsalted butter, room temperature
3 tbsp passion fruit pulp(strained)
1-2 drops yello food color (optional)

To make the Buttercream : Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch

Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.
Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.

When the buttercream has come together, add the passion fruit pulp and food color and mix till smooth and well blended.

 

 

Red Velvet And Almond Cake

27|08|2016

A couple of weeks ago, I baked a ‘brain’ cake for a friend’s birthday. It was meant to be a surprise zombie party cake from her husband. Her husband sent me a photograph of what he was looking for and to be honest, at first it freaked me out to think of creating something so ghastly. Since it had to be red with an oozing blood effect, red velvet was the obvious choice. I used raspberry jelly to add to the drama and finally created something that I almost hated. There were no pretty swirls or flowers or anything that would resemble my kind of cakes. I tried dressing up like a zombie to the best of my ability. Knowing that I couldn’t leave the house looking like a zombie on a Saturday evening for fear of scaring the hell out of two little boys I carried black face paint with me in the car and randomly applied it on my face. Upon reaching my friends’s place I realized I was under-dressed. Oh goodness! The girls would have given the real zombies a run for their money. They were too good…I mean so ugly!

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Needless to say, I didn’t even eat that cake. It was a fun evening with a terrific setup and ambience but I didn’t miss eating the cake even one bit. Later on, I found myself wanting to make another red velvet cake that was not ghastly, not zombie like and rather elegant and crave-worthy. While making the batter, I thought about alternating layers of different cakes. I had a blueberry almond friand that morning so an almond cake was on the top of my mind. I felt they would make a great combo together.

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A red velvet cake actually is a soft, chocolate cake so pairing it with a more intense, fudgy almond cake made it all the more delicious. I love ricotta cheese and often find myself wondering why it is not used to replace whipped cream in recipes as it is quite refreshing and so much lighter than cream. This is a great cake for all occasions. Layers can be made ahead and assembled before serving.

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Red Velvet and Almond Cake with Whipped Ricotta Frosting and Strawberries
Makes a 6 inch 4 layered round cake

To make the red velvet cake : Preheat oven to 180 degrees C. Grease and line the bases of two 6 inch round (base measurement) cake pans with baking paper.

Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.

Spoon mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.

Almond Cake 

120 g unsalted butter, melted and cooled
1 cup plain flour
1/2 cup ground almonds
1 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup castor sugar
1 tsp vanilla extract
1/3 cup milk (80 ml)

Preheat oven to 200 degrees C. Grease and line the base of 2, 6 inch round cake pans with baking paper.
In a large bowl, whisk together the flour, almond meal, baking powder and salt.

Using an electric mixer (or by hand) beat the eggs and sugar until thick and pale. Add the vanilla essence. Fold in the butter and milk until just incorporated. Next fold in the flour gently until just moistened. Divide the batter among the two prepared pans. Smooth the tops with the back of a spoon.

Bake for 20-25 minutes until lightly browned or until a skewer inserted in the middle comes out clean. Remove from oven, sit in pan for 10 minutes, then turn onto a wire rack to cool completely.

Whipped Ricotta Frosting
250 g fresh ricotta (do not use the light version)
2 tbsp heavy cream
1 tbsp icing sugar (or more if you like it sweeter)
1 tsp vanilla essence

Fresh strawberries,roughly chopped
Fresh strawberries (whole), to serve
flaked almond, to serve

Place ricotta, cream, icing sugar and vanilla in bowl of food processor and process until smooth. Transfer mixture to a bowl, cover and place in fridge until required.

To assemble : Place a layer of almond cake on a cake plate or stand. Spread a quarter of the frosting and top with chopped strawberries. Place a layer of the red velvet cake  and repeat with ricotta frosting and strawberries. Repeat with all the layers and frosting. Decorate with fresh strawberries and flaked almonds.