RSS Feed

Tag Archives: cakes

Marbled Matcha Cake

Posted on

I didn’t have a small pan like the recipe called for, so I knew my cake would turn out a bit flatter than the original. What I wasn’t expecting was the orange tint on the top of the cake. I thought it was rather pretty.

cake1

Inside it looked as expected. I think I cooked it a little longer than needed, and one of my eggs had a double yolk which may have also contributed to the colour. The crumb was nice and the cake was not too dry. It is mildly sweet and would be nice topped with honey if you like a sweeter cake.

cake4

cake3

Vegan Carrot Cake

Posted on

cake2

This egg-free, dairy-free cake is sweetened with fruit syrup. I used the recipe for ‘Chunky Carrot Cake’ from Sweet & Natural Baking by Mäni Niall but left out the nuts, substituted rye flour for the whole wheat, and only used 1/4 cup oil. It has an almost gingerbread flavour and is nice topped with date syrup or (soy) yoghurt sweetened with agave and stevia.

cake3

 

Pumpkin Buttermilk Cake

Posted on

cake1

Origin

I started with this recipe for pumpkin gingerbread.

Ingredients

For the cake

  • 1/3 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 3 eggs
  • 2 cups puréed pumpkin
  • 1 cup + 2 tablespoons buttermilk
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • pinch of salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3 cups flour

For the glaze

  • powdered sugar
  • lemon juice
  • milk

Process

Preheat the oven to 350° Fahrenheit/180° Celsius. Butter a bundt pan.

Beat the butter and brown sugar together. Beat in the molasses, eggs and pumpkin  in turn, beating well after each addition.

Sift together the dry ingredients. Combine them and the buttermilk with the wet ingredients and mix until combined. Pour into the prepared cake pan and smooth the top.

Bake until a toothpick inserted in the cake comes out clean, about one hour. Allow to cool in the pan for half an hour, then turn out on a wire rack to finish cooling.

Allow the cake to sit overnight, covered, for the flavours to develop.

Mix the powdered sugar with a bit of lemon juice and enough milk to form a thick glaze. Drizzle the glaze over the cake and allow the cake to sit until the glaze dries.

Almond Liqueur Cake

Posted on

cake3

cake4

My friends recently brought me some lovely almond liqueur from Portugal which is so smooth and delicious I couldn’t help but imagine it moistening and flavouring a cake.

cake1

I wanted to start with a simple and plain cake recipe. I used Carla’s hot milk sponge cake from the More-with-Less Cookbook by Doris Janzen Longacre. Once the cake had cooled, I pierced it with a metal skewer and poured about two and a half shots of liqueur over it, which the cake greedily absorbed. I finished the cake with a chocolate ganache made using some lovely Spanish chocolate another friend gave me.

cake2

cake5

Rating: Tasty – I will probably make it again

Plum and Blueberry Upside-down Torte

Posted on

cake1

This recipe comes from Rose’s Heavenly Cakes by Rose Levy Beranbaum.

Blueberry Pudding Cake

Posted on

cake

I used this recipe to make the cake.

cake2

Flan Cake

Posted on

cake2

Made with a layer of flan and a layer of cake, this dessert has a lush golden color from the caramel, which I highlighted by decorating with a spun sugar ball. It is as delicious as it looks; I made it twice. The second time I doubled the cake layer.

balls

cake3

cake4