oliveoilandlemon

recipes for healthy living

Tag: cake

Chocolate Cake, Raspberries and Passionfruit Ganache

Valentines Day Chocolate Cake with Raspberries and a Passionfruit Ganache

Indulgent delicious and perfect for Valentines day -just a tiny slice will do  – this will serve 14

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Cake

110g butter

110g light brown sugar or coconut palm sugar

3 eggs

170g gluten free flour

55g coconut flour

1tst bread soda sieved

30gr good quality cocoa powder

150ml butter milk

 

Line the base of a 23cm springform cake pan with parchment and grease the sides.

Cream the butter and sugar until well incorporated and really soft and smooth

Whisk all the dry ingredients together

Beat the eggs into the butter sugar mix then alternatively add the dry mix and buttermilk until all are totally incorporated

Pour half the mixture into the tin, press the raspberries into the mixture and cover with the rest of the mix

Bake until a skewer comes out clean approximately 40 minutes

Cool a little then remove from the tin and allow to cool completely

Chocolate Passionfruit Ganache

200gr chocolate chopped finely

100ml cream

100ml passion fruit puree

1 gelatine sheet

Bloom the gelatine in cold water

Gently heat the passion fruit puree and add the gelatine and stir to fully combine and make sure there is no trace of the gelatine

Meanwhile heat the cream to just below boiling, pour it and the passionfruit puree mix over the chocolate and stir until it has melted. Cool until it has a thick pourable consistency

Place the cake on a board the size of the base of the cake and place onto the cooling rack which sits on a baking tray. (This will catch any ganache which spills off the cake).

Pour the ganache over the centre of the cake and using a metal spatula gently spread it so that it flows over the cake and covers the sides. Keep pouring a little more until you have the sides fully covered. Let it set in a cool place – not the fridge or it will dull the ganache.

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Blackberry Bakewell Tart

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The lanes and fields are lined with blackberries and this is a perfect tart to showcase their beauty. I have picked loads and open froze them before popping into bags in the freezer to keep over the next few months. I love them in smoothies and they are great for enhancing  the taste of the more robust tasting green vegetables which are good to include but can be a challenge to get down. Best though to save the nice big ones for dessert like this delicious tart. It’s a a real winner, looks gorgeous, tastes great and is easy to make and if you are really not into making pastry, there are plenty of options in the supermarket – just buy the shortcrust type. So how is this conducive to a fit and healthy lifestyle…. to be honest, I love to bake but we really don’t eat dessert in our house any more than once a week and when we do, it is home made so we know the quality of the ingredients and where they came from. Baking gives me joy and I always think when you have put the effort into baking something and the family is sitting down together to enjoy it then it is a time for joy and happiness and not for guilt about eating something sweet.

Shortcrust pastry

6oz plain flour
pinch of salt
3ozoz chilled butter, cubed
60-70ml approx cold water

Tip flour butter and salt into a food processor and pulse gently until it resembles breadcrumbs.
Add the water and gently pulse again until it comes together
Wrap the dough in clingfilm and chill for at least 30 minutes.
Once rested, roll it out on a lighlty flour dusted surface to a 3mm thickness.
Line a 200mm tart ring or tart tin with removable bottom.
Trim any excess, line with parchment and baking beans and bake at 170C for approximately 10 minutes.
Remove the beans and cool.

Almond Filling
140gr butter
zest of a lemon
140gr icing sugar
140gr eggs (approx 3 but beat them together gently and weigh)
140gr almond flour (almond meal)
50gr plain flour – you can use gluten free if you wish

Beat the butter lemon zest and sugar together.
Add the eggs then the almond meal and flour and beat together until smooth and incorporated fully.
This keeps if you want to make a few days in advance – store in the fridge.

To complete the tart
300gr blackberries
3 tbsp blackberry jam
2 handfuls of almonds

Spoon 3 tbsp blackberry jam into the base of the partially cooked tart.
Spoon or pipe over the almond cream and arrange the blackberries on top of the cream pushing them in slightly. Sprinkle over the almonds then, bake at 170C for 20 minutes then reduce heat to 160C and bake for about 10 more minutes.
The tart is cooked when the tart is a light golden brown.
Enjoy warm with some cream and savour the taste of autumn.

Lemon Pistachio Cake with Yoghurt & Fruit Compote

We are just back from 2 weeks in beautiful Croatia, we spent it in Istria, which feels very Italian and is therefore close to my heart. From stunning old squares and shaded alleyways to beautiful Venetian style houses there is plenty to enjoy and sampling the wine, olive oil and cheese was part of the fun. Cafe culture is also a strong part of the lifestyle and I loved having some timeout drinking an espresso and people watching….. and sure you would have to have something to go with it, wouldn’t you?. This cake is inspired by the tastes and flavours of the area, filled with lemon zest and with a beautiful colour courtesy of the pistachios. I always say, if you are going to have some cake, make it a good one, no sense in wasting the calories on processed refined baked goods. Make it yourself and you control the quality of ingredients going in to it. This one has not too much sugar and as it is made with gluten free flour perfect if you don’t work well on wheat. I make the pistachio flour by blending pistachios and sieving to remove any bigger pieces of nuts.

Then as I have said before bring the cake into work and you won’t be able to eat too much of it! 🙂
pistachio lemon cake

Lemon Pistachio Cake with Yoghurt Fruit Compote

8oz unsalted butter
zest of 1 lemon
1 tsp vanilla extract
1/2 cup pistachio meal
3/4 cup gluten free plain flour
1/2 cup sugar
1 tsp GF baking flour
4 eggs

Oven at 150C
Mix the flour and pistachio meal together.
Grease spring-form tin well and line base with parchment paper.
Beat butter and sugar until really smooth.
Add vanilla and zest and beat to combine.
Alternately add eggs and pistachio meal and flour mix.
Add the baking powder and give a final beat to combine but don’t over beat.
Pour into greased lined spring-form tin and bake at 160C for 40 minutes until a skewer comes out clean
Serve with some yoghurt and fruit.

Gooey Chocolate Cake ….. Repeat Gooey

I have been struggling to post for a while, so little time so many recipes. typing this right now, I’m multitasking between email on the work laptop, a paella on the hob and loading up the photos from this delicious extra gooey chocolate cake.  (All this is by way of getting sympathy from those close to home!) Chocolate gets lots of brownie points in my house, gooey gets bows on top and since this also works for gluten free baking – I just couldn’t let another week go by without getting this out there.

Gooey Chocolate Cake
This is so easy, try not over bake and it will crack a little on top – it is all part of the delicious gooey character!

Serves 8
6oz butter
10oz bittersweet chocolate, chopped up- 72%
2.5oz cocoa powder
5 eggs
5oz castor sugar
1 tsp vanilla

Chocolate Ganache
6oz bittersweet chocolate
4fl oz cream
1/2 tsp vanilla
Fresh fruit to serve

Oven at 180C 160 Fan
Grease and line a 9″ spring form pan
Melt the butter and chocolate together over a pan of gently simmering water
Let cool slightly before stirring in the cocoa and vanilla
Beat the eggs and sugar on high speed until they have tripled
Carefully fold the chocolate mixture into the beaten egg and pour into the tin
Bake for 30 minutes and check – it should just be barely set in the middle.
Bake for a further 5-10 minutes depending on how done it is and how hot your oven is
Cool in the pan for 30 minutes before releasing and tipping out onto a tray and cool completely

For the ganache, chop the chocolate, heat the cream to just under boiling, pour over the chocolate and keep stirring until it has melted completely. Add the vanilla, stir. Let it cool until it thickens slightly but is still pourable and spread over the cake,

Just before serving, place fruit onto the top of the cake, cut in wedges and serve.

Lemon Butter milk Cake with Balsamic Glazed Fruit

Lemonbuttermilkcake

Early Saturday morning is when I do most of my baking, no one is up and about so little chance of a disturbance. This weekend was slightly different as we had a doggie visitor on a stay over who was very curious while I was making it – his little puppy legs couldn’t get him up high enough to see though. Im told I am on a slippery slope and it is only a matter of time but I think I will still have to hold firm! A bird maybe??

So, This is an easy cake with a lovely flavour, sharp lemon tang, topped with the last of summer fruit, go for Autumn plums when it is gone from the shops. The fact that it works equally well made gluten free flour is a great bonus as not all recipes are interchangeable. Lots of sugar though so go easy, get the exercise in to justify and as always, dont eat the whole thing!

Lemon Buttermilk Cake with Balsamic Glazed Fruit
250gr butter, softened
250gr caster sugar
Finely grated rind of 1 lemon and its juice
2 tbsp preserved lemon syrup (If you can get it, if not add the juice of an extra lemon)
5 eggs
400gr gluten free plain flour
1 tsp xantham gum
150ml buttermilk
150gr sour cream

Topping
500gr strawberries and 250gr raspberries
2 tbsp icing sugar
1 tbsp balsamic vinegar
250gr lemon curd

Oven at 170C
Beat butter, sugar and lemon rind in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time and beat well after each addition. Beat in half the flour and the xantham gum to just combine.
Whisk butter milk, lemon juice and sour cream in a separate bowl until smooth, then beat into batter. Beat in remaining flour until just combined. Divide between two 22cm-diameter cake tins that have been buttered and lined with parchment, (or you can bake in a larger deep square tine like I did and I cut it in half when cooled) Level the tops with a palette knife.
Bake, until golden and it springs back when lightly pressed (30-35 minutes in my oven). Cool slightly in tins, turn onto wire racks and cool completely.
For the topping
Hull and half the strawberries, tip into a put with icing sugar and balsamic and heat gently for a minute or 2, Add the raspberries, turn once or twice in the syrup – leave for about 30 seconds, then remove the fruit and let it cool. Turn up the heat and reduce the syrup until it is has a thicker consistency.

If you made the cake in round tins, sandwich with the lemon curd, reserving a little for the top. Cover with the fruit and pour over the glaze and serve. If you made in a flat tin, cut in half vertically (reserve the other half by freezing), cover the top with all the curd followed by the fruit and glaze.

harvey

Perfect after a day out…
cabinteelycarnival

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