Edd Kimber’s Flourless Chocolate & Almond Bundts | from Chocolate by Dom Ramsey

A few weeks ago I reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from professional baker and cookery book author Edd Kimber.

Three lucky readers have already won their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.

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Edd Kimber’s Flourless Chocolate & Almond Bundts

Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley

Many flourless cakes are dense and rich, but this recipe has light, fudge-like results. My recipe is definitely one for chocolate lovers – for all-out flavour it combines chocolate and cocoa in the cake, and drizzled chocolate on top.

MAKES 6

Time 25–30 mins

Ingredients
115g (4oz) unsalted butter, diced, plus extra for greasing
1 tsp baking powder
30g (1oz) cocoa powder
115g (4oz) ground almonds
155g (5½oz) good-quality
dark chocolate, 60–70% cocoa, chopped
3 large eggs, separated
115g (4oz) caster sugar

Special equipment: 6-hole mini bundt tin

Method

  • Preheat the oven to 180ºC (350ºF/Gas 4). Grease the bundt tin, paying particular attention to the bottom of the moulds and around the central rings. Chill the tin until needed.
  • Combine the baking powder, cocoa powder, and almonds in a bowl and set aside. Heat the butter and 55g (1¾oz) of the chocolate in a small saucepan over a low heat, stirring regularly, until melted and combined. Set aside.
  • Place the egg yolks and half the sugar in a large bowl and beat with a hand-held electric whisk until pale. Gradually pour the chocolate mixture into the egg-yolk mixture and stir together using a silicone spatula until combined. Add the cocoa and almond mixture to the bowl and stir to combine.
  • In a separate large bowl, whisk the egg whites until they form soft peaks. Slowly pour in the remaining sugar, whisking constantly, until the meringue forms glossy, sti_ peaks.
  • Add one-third of the meringue mixture to the chocolate batter and gently fold to combine. Repeat with the remaining meringue, adding it in two additions.
  • Divide the mixture equally between the bundt moulds. Bake for 15 minutes until a skewer inserted into the cakes comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.
  • Serve the cooled bundt cakes with the melted chocolate drizzled over the top. You can store the bundt cakes, without topping, in an airtight container for 2–3 days.

TIP If you’re having trouble removing the cakes from the tin, soak a clean tea towel in boiling water, place the cakes in their tin on top of the tea towel, and leave for 5–10 minutes. This should make it easier to invert the cakes onto a wire rack, as per step 6.

 

This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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Paul A Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs | from Chocolate by Dom Ramsey

I recently reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from one of my favourite chocolatiers, Paul A Young.

Three lucky readers can win their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.

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Paul A. Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs

Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley

This sticky-toffee-brownie pudding hybrid is the ultimate comfort food. It incorporates my award-winning sea-salted caramel, along with chocolate, figs, and tea. If you want to make this the day before, brush the top of the pudding with warm caramel as soon as it comes out of the oven, for a sticky toffee glaze.

SERVES 10–12

Time 50–55 mins

Ingredients
90g (3¼oz) unsalted butter, softened, plus extra for greasing
180g (6¼oz) self-raising flour, plus extra for dusting
250ml (9fl oz) strong English breakfast tea
1 tsp bicarbonate of soda
200g (7oz) dried figs, chopped
90g (3¼oz) dark muscovado sugar
90g (3¼oz) golden syrup
2 medium eggs
½ tsp sea salt flakes
150g (5½oz) good-quality dark chocolate, 70% cocoa, chopped
roasted cocoa nibs, to decorate (optional)
clotted cream, to serve
For the sauce
200g (7oz) unsalted butter
200g (7oz) dark muscovado sugar
1 tsp sea salt flakes
200ml (7fl oz) double cream
50g (1¾oz) dark milk chocolate, 60% cocoa, chopped

Special Equipment 20 x 25cm (8 x 10in) cake tin

TIP: If dark milk chocolate isn’t available, use good-quality dark chocolate.

Method

  • Preheat the oven to 180°C (350°F/Gas 4). Grease the tin, dust lightly with flour, and set aside. Combine the tea, bicarbonate of soda, and figs in a medium saucepan over a medium heat. Bring to the boil, and then immediately reduce the heat. Simmer for 2 minutes.
  • Remove the pan from the heat and allow the mixture to cool. Once cooled, mix well with a wooden spoon, until the pieces of fi g break down and the mixture forms a paste.
  • In a large bowl, cream together the butter, sugar, and golden syrup, using a wooden spoon. Add the eggs and whisk together until the mixture is smooth. Mix in the flour and salt until combined.
  • Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water. Add the melted chocolate to the fl our mixture, along with the fi g paste, and mix well.
  • Pour the batter into the prepared tin. Bake for 30–35 minutes until the pudding has risen and the middle is still slightly gooey.
  • Meanwhile, prepare the sauce. Melt the butter, sugar, and salt in a small saucepan over a medium heat, stirring well to combine. Simmer for 5 minutes. Remove from the heat and add the double cream and dark milk chocolate, whisking well to combine.
  • When ready to serve, cut the pudding into 10–12 pieces and plate them up individually. Pour over the warm sauce, decorate with cocoa nibs, if using, and serve with clotted cream. You can store the pudding, covered in the fridge, for up to 5 days, or freeze it for up to 3 months.

 

This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is available from Amazon.

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What Will You Do With Your Extra Hour?

PARTNEREDPOSTIn the words of Ned Stark, ‘winter is coming’. But in the real world that’s less a sign that white walkers will soon be invading our land so much as the onset of grey gloomy skies, cold wet weather and long, dark nights.

I always hate the switch to British Summer Time in the spring – that loss of an hour feels so much more than a mere 60 minutes. But at least it’s offset by the delights of spring, with days growing ever longer and brighter, and a calming profusion of lush green and colourful flowers.

In contrast, winter is heralded by the return to Greenwich Mean Time with clocks going back by an hour on the 30th of October. Most years, I greedily take that as an extra hour in bed, or at the very least an hour longer to read a good book or have a long hot soak in the bath.

But this year I’ve been asked by Elizabeth Shawto use that hour do something thoughtful for someone else instead’. I love this idea! It’s a perfect reminder that a single hour is enough time to make a difference to those around you. It’s easy to be put off thinking about what you could do to help others because of the assumption that you can only contribute usefully if you volunteer several hours a week on a regular basis or take part in a huge time- and energy-intensive event.

Of course, that’s not true at all and what I want to talk about are the easily achievable small gestures you can do to improve someone else’s day and bring a little more happiness into the world.

Homeless sign with text and (c)
Source image from shutterstock.com, text added by me

I am lucky to know many enormously decent, kind and lovely people. When I asked for their ideas on the kinds of things we can do to help others if we have just one hour to give, the response was staggering (in a good way) and hugely inspiring. I want to share with you all the things my friends do to make the world a brighter place.

All of these are ideas that you can do if you have an ad hoc hour or two spare.

  • Does your area have a local homeless shelter? (Citizens Advice should be able to provide a list). Instead of going shopping for yourself, go out and buy items to give to the shelter which they can distribute amongst their residents. A friend of mine who does this whenever she can recommends asking the shelter for guidance, first. For example, if you’d like to buy food items, ask whether residents have access to cooking facilities and if so, whether they have use of an oven, a stove top, a microwave, a fridge… and choose your donations accordingly. Ask what toiletry and hygiene items are most in need – toothbrushes, toothpaste, shampoo, conditioner, moisturiser, female sanitary items, shaving foam and razors
  • In a similar vein, get in touch with your local food bank and ask how and when to contribute. At mine, you can leave donations pretty much any day of the week, but with others they are only able to accept donations on certain days. Your food bank will be able to give guidance on what they are particularly short of as well as items that are considered a special treat. I like to donate a mix of affordable food essentials – pasta, sauces, tinned food – with a few items that may be a welcome treat – chocolates, good quality biscuits, a nice jar or honey, jam or chocolate spread. (And a note for fellow food and drink bloggers – if, like me, you are often sent product samples beyond what you need for review, consider donating what you can – just make sure everything you give is within the use by period).

shutterstock (food donations)
Image from shutterstock.com

  • If you grow fruit and vegetables in your garden or allotment, you’ll almost certainly already be sharing gluts with friends, family and colleagues. You may also be able to donate fresh produce either to a food bank (check if they can handle fresh produce first), or to a local homeless shelter or other organisations that cook and feed those in need.
  • Even if you can’t offer your time on a regular basis, local charities can often use help on an ad hoc basis. Organisations that provide meals to the homeless are often happy for help with kitchen prep, even if you can only offer it now and again. If you have specialist skills, can you offer to help with their accounts, tax returns, website or marketing? Maybe the organisation in question has an administrator who could do with better Excel skills – commercial training courses can be expensive, but a one-to-one lesson from a patient and willing helper could be just as useful. One of my friends is a master chef and he donates his time by way of cooking classes for a community cooking school, for various events and demos, and at his local shelter. A family member of mine has run cooking classes for a local education group, helping parents learn to make good, affordable and nutritious food for their families.

Cake Sale Jo Brigdale Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle-7
Cake sale image by Jo Brigdale, individual orange cakes

  • Have you got a spare hour in the  kitchen? Bake a cake (or two or three) to give as a gift or donate for fundraising. One of my friends suggests freezing extra cakes, and she can then donate several at a time when there’s a bake sale. Another loves to surprise neighbours with cakes and other baked treats now and then, just because.
  • One of my favourite ideas for those who enjoy baking is a scheme called Free Cakes For Kids, run entirely by volunteers. Members provide birthday (and other celebration) cakes for children (and occasionally adults) who wouldn’t otherwise have them. A friend of mine has signed up to her local group and finds it a lovely way to do something small that has a huge and positive impact on someone’s day. Recipients can be referred by schools, social workers and other aid organisations. The requests are sent out to volunteers by email, and there are enough volunteers in my friend’s group that there is virtually always a volunteer who can accommodate each request.

Cakes Collage Jennie
Cakes made by my friend Jennie for Free Cakes For Kids

  • One way of doing something that can benefit a whole community is to join a community group that organises activities in your neighbourhood. A few of my friends belong to church groups and other community groups, and one is a member of Good Gym, a community of runners who combine exercise with doing good. Members of these various clubs take part in group activities such as litter picking, weeding and gardening in parks, community gardens and other communal areas, fixing or painting park benches, fences and railings, planting trees, running fundraisers or community social events, and helping elderly locals with home and garden chores. The advantage of these groups is that while some members may be able to attend every time, those who can only attend sometimes are still welcome.

On a more personal note, there are plenty of small gestures that can make such a big difference.

  • If you have any elderly or housebound neighbours, go around for a cup of tea and a chat, perhaps taking a cake or some biscuits with you. Those with reduced mobility and living on their own, can easily become lonely and isolated. If you don’t know anyone personally, contact Age UK (a merger of Age Concern England and Help the Aged) and ask if they know anyone in your vicinity who may appreciate a visit.
  • One of my friends helped a neighbour decorate their home for Christmas. Getting decorations down from the loft and putting the tree up can be difficult, and for some it might be easier not to bother with a tree at all than to ask for help from others. A good tip from my friend is not to just tell someone to ask you if they need any help, but to make a few suggestions of specific tasks you could help with – it’s easier for people to say yes to a specific offer of help than to ask for something they feel may be too much of an imposition.
  • What kind of tasks could you offer to help with? An hour’s time is plenty to mow a lawn, tidy up a garden, sweep autumn leaves or clear the front path of snow, or do other small maintenance tasks such as repainting a front door or garden fence.  Perhaps you could do someone’s weekly shop for them at the same time you do your own – it can give more peace of mind to have a friend or neighbour to do this rather than relying on supermarket deliveries – especially for those who are not confident ordering online. Think about whether any of your neighbours or friends could benefit from this kind of help, or again, ask Age UK if they know of people in your area.

Autumn thoughtfulness
Collage created using images from shutterstock.com

  • Do you have friends suffering from depression or anxiety? Offering to accompany them for a walk in a nearby park or the local neighbourhood can be hugely appreciated; a way to get some fresh air and a different perspective.
  • Professional babysitting services can be very expensive and many people simply can’t afford them and may have no extended family who can help. Offer to babysit for a friend (whose children know you) or have their children over to yours for a few hours so the parent(s) may enjoy some time out.
  • Do you know someone who is a full time carer to an elderly, disabled or chronically ill relative? Perhaps you could take their place to allow them to get out of the house for an hour or two – not everyone has extended family that can share the role. If you don’t know anyone personally, you may be able to find a local carers support organisation that could connect you with someone in your vicinity.

Although I’m focusing predominantly on the kinds of gestures you can make even if you only have the odd hour or two now and again, my friends also mentioned many ways of volunteering for those who can give time more regularly.

  • These range from joining your children’s school Parent Teacher Associations, where there are all manner of activities you can help with, to becoming a leader for a local Guide or Scout group – a great way to help children in your community learn new skills, develop confidence and be more active.

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To make a small gesture of their own, Elizabeth Shaw are offering a hamper of their delicious products to one reader of Kavey Eats. Click here to find out more and to enter.

Kavey Eats was commissioned to write this post by Elizabeth Shaw Luxury Chocolates. All opinions and suggestions are my own.

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Sweet Potato & Marshmallow Cake

A few days ago I shared my review of Grow Your Own Cake, published by Frances Lincoln. Click through to read more and to enter my giveaway to win your own copy of the book.

This intriguing cookbook features 46 recipes for savoury and sweet cakes and bakes featuring vegetables and fruits you can grow yourself. The author Holly Farrell, an experienced gardening writer, shares invaluable tips on how to grow and harvest each crop, before putting it to use in the recipe provided. Photography is by Jason Ingram, who illustrates both gardening tips and recipes throughout the book.

growyourowncake grown your own cake sweet potato
Book jacket; sweet potato image by Jason Ingram

Pete and I have thus far made two recipes from the book, an Upside-down Pear Cake and this Sweet Potato and Marshmallow Cake, published below with permission from Frances Lincoln. I love the idea of taking a combination associated with American Thanksgiving menus and turning it into a cake.

We weren’t sure what to expect from this cake – in taste, in texture, in appearance. To our surprise the crumb is actually fairly light and not overly sweet, in fact it’s a lovely gently flavoured sponge which would work very well on it’s own, without the ganache filling or marshmallow fluff topping. We over-baked by just a few minutes, which gave the outside a slightly darker colour, but it didn’t affect the taste at all.

I am not sure adding mini marshmallows into the batter serves much purpose – as the cake cooks they seem to melt away leaving odd pockets in the sponge, lined with a crunchy sugar glaze – so I might skip those next time. The sweet potato cake is the real winner in this recipe, and you could lose the marshmallow elements if you wanted to and serve it as a simple unadorned sponge.

Sweet Potato and Marshmallow Cake on Kavey Eats (2)

Sweet Potato & Marshmallow Cake

If sweet potato & marshmallow casserole, the traditional Thanksgiving dish, is too sweet for your turkey dinner, use this great pairing in cake form instead. It is perfect after a long winter’s walk.

Makes a two-layer cake

Ingredients

Mashed sweet potatoes
800–900g/1lb 12oz–2lb sweet potatoes

Cake
400g/14oz plain flour
11⁄2 tbsp baking powder
3⁄4 tsp salt
1⁄4 tsp black pepper
1⁄2 nutmeg, finely grated, or 1⁄2 tsp ground nutmeg
165g/51⁄2oz unsalted butter
250g/8oz light muscovado sugar
4 eggs
450g/1lb mashed sweet potatoes
90g/3oz mini-marshmallows

Ganache
45ml/11⁄2fl oz double cream
100g/3oz white chocolate

Decoration
1⁄2 jar of marshmallow fluff (about 100g/31⁄2oz)
100g/31⁄2oz marshmallows

Equipment
2 × deep, round cake tins, 20cm/8in diameter, greased and base-lined

Method

  • For the mashed sweet potatoes, preheat the oven to 180°C/350°F/gas mark 4. Roast the sweet potatoes for around 45 minutes until they are soft. Remove from the oven and leave to cool completely, then pop them out of their skins. Mash well (use a potato ricer if you have one).
  • For the cake, preheat the oven to 170°C/325°F/gas mark 3.

Sweet Potato and Marshmallow Cake on Kavey Eats-8309 Sweet Potato and Marshmallow Cake on Kavey Eats-8313

  • Combine the flour, baking powder, salt, pepper and nutmeg in a bowl and mix well; leave to one side. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well to incorporate after each egg. Mix in the mashed sweet potato, then the flour and spice mix. Quickly stir in the mini-marshmallows and divide the cake mixture between the two tins. Make sure that all the marshmallows on the surface are coated with mixture to prevent them burning. Bake for 50–60 minutes. To check if it is ready insert a skewer into the cake; if it comes out clean the cake is cooked. Remove from the oven and leave for 10 minutes in the tins, then turn out on to a wire rack to cool completely.

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  • For the ganache, heat the cream in a small saucepan over a medium heat until just under boiling point. Pour over the chocolate and stir until it has melted and is smooth. Leave to cool until the mixture is thick enough to spread without running.

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  • To assemble, sandwich the two cake layers together with the ganache, spread marshmallow fluff on the top and sprinkle with whole marshmallows.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK. Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

Grow Your Own Cake | Book Review + Giveaway

The premise of using vegetables in cakes is nothing new – carrot cake has been a well known favourite as long as I can remember, chocolate and beetroot cakes and brownies have gained popularity in the last decade and more recently courgette cakes are stretching peoples’ definitions of what a cake can be made with.

For me, it goes much further than that, as I’ve long been a huge fan of fellow blogger Kate Hackworthy who writes the much-loved and respected blog Veggie Desserts. As the blog name and tagline suggest, the recipes Kate develops and shares are all about using vegetables in ‘cakes, bakes, breakfasts and meals’ and Kate has won much recognition for the innovation of her recipes, and the stunning photographs with which she illustrates them. You’ll find everything from cookies featuring romanesco cauliflower, cupcakes featuring cucumber, peas or spinach, and cakes full of celeriac, kale and swede! So when I first heard about a cookery book focusing on vegetable- and fruit-based cakes I was already primed for these kind of recipes!

growyourowncake

However, publisher Frances Lincoln have taken a different slant for this new title and teamed up with established gardening author Holly Farrell (who has written multiple books on kitchen gardening and contributed to a range of gardening magazines) and Jason Ingram (a garden and food photographer). Holly is also a keen baker, and in Grow Your Own Cake, she treats the garden as a larder for her baking, providing not only recipes but advice on how to grow the main crop featured in each one.

The recipes range from savoury to sweet, using both fruit and vegetables from the plot, with detailed and well-illustrated guidance for the novice gardener looking to grow some of their own produce in their garden or allotment.

There are fifty recipes in the book; some are already classics, such as the carrot cake and beetroot brownies I mention above. Others such as fennel cake and pea cheesecake are more unusual. Recipes are organised somewhat seasonally, with the first chapter covering spring and summer cakes and the second autumn and winter ones. Next come afternoon tea ideas, puddings and savoury bakes.

Many of the recipes are appealing and I’m waiting eagerly for the main ingredients to come into season in our allotment, rather than buying from the supermarket out of season. I’d like to try the rose cake (featuring home made rose water), the parsnip winter cake (ours didn’t survive the slugs so none for us this winter) and the tomato cupcakes, to name a few.

Photography is lovely – pretty and practical without being overly fussy in the styling, a little old school but comfortingly so. My only complaint on this front is that while there are plenty of photographs of the gardening element of the book, there aren’t as many food images as I’d like to see – it’s frustrating not to have a picture of the finished dish for many of the recipes, especially when they are unfamiliar – what kind of colour do the tomato cupcakes have, for example and how should the icing for the sweet potato and marshmallow cake look? A few more images on the food side would be a huge help.

Thus far, Pete and I have made two recipes from the book, the Upside-down Pear Cake and the Sweet Potato and Marshmallow Cake; both have worked well, though the lack of photographs has made it feel a little more of a shot in the dark, even with Holly’s fairly clear instructions. Most importantly, both were delicious, and I’d happily make and eat both again.

I have permission to share the Sweet Potato and Marshmallow Cake recipe with you, so keep your eyes peeled for that in an upcoming post.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

In the meantime, here’s an opportunity for you to win your own copy of this lovely book:

GIVEAWAY

Frances Lincoln are offering two copies of Grow Your Own Cake for a Kavey Eats reader giveaway. Each prize includes delivery to UK addresses.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
What kind of fruit or vegetable have your tried in cakes and what did you think?

Entry 2 – Twitter
Follow both @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win Grow Your Own Cake published by @Frances_Lincoln from Kavey Eats! http://bit.ly/KaveyEatsGYOC #KaveyEatsGYOC
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 6th May 2016.
  • The two winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a copy of Grow Your Own Cake by Holly Farrell and Jason Ingram, published by Frances Lincoln. Delivery to UK addresses is included.
  • The prizes are offered by Frances Lincoln and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK.
Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

The two winners of the giveaway are Patricia Whittaker and Emily Knight.

Tokyo Cult Recipes | Matcha & White Chocolate Cake

On the weekend I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.

This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).

When it comes to sweets, the Japanese embrace both wagashi (Japanese traditional sweets) and yougashi (Western-inspired cakes and pastries, often with a Japanese twist such as the addition of matcha or sesame). Pete and I visited many wonderful tea and coffee shops during our previous visits to Japan, often treating ourselves to a slice of beautiful freshly-baked cake alongside.

Tokyo Cult Recipes Matcha and White Chocolate Cake

Matcha & White Chocolate Cake

Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota

Makes 1 loaf cake
15 mins preparation time
40 mins cooking time

Ingredients
3 eggs
softened butter – the same weight as the eggs
caster (superfine) sugar – the same weight as the eggs
plain (all-purpose) flour – the same weight as the eggs
1 teaspoon baking powder
1 tablespoon matcha (green tea powder)
70 g (2½ oz) white chocolate chips

Method

  • Preheat the oven to 170°C (325°F), and butter and flour a 19 x 19 x 8 cm (7½ x 7½ x 3¼ in) loaf tin.
  • Weigh the eggs, then weigh out the same amount of butter, sugar and flour.
  • Using an electric mixer, beat the sugar and butter together for 5 minutes, or until light and creamy.
  • Add the eggs, one at a time, mixing each one in well before adding the next. Sift in the flour, baking powder and matcha.
  • Combine using a spatula. Stir through the white chocolate chips, then pour the mixture into the prepared tin and bake for 40 minutes.
  • The cake is cooked when a skewer inserted in the centre comes out clean.

 

Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).

Nigella Lawson’s Clementine Cake

This cake is a very famous cake. I reckon nearly everyone who likes baking knows of the recipe, and a good many who simply like eating cake too. I have heard and read people singing its praises for many, many years and yet, we’d never got round to making it at home.

Given that clementines are one of my very favourite fruits, this is an outrageous oversight that needed to be put right. A gift of a box of organic clementines, when the fruit bowl was already overflowing with them, gave us the perfect excuse.

Nigellas Clementine Cake on Kavey Eats © Kavita Favelle (title overlay)

Nigella Lawson’s Clementine Cake

Original recipe

Ingredients
400 grams clementines (approximately 3 medium-sized ones)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder

Method

  • Put the whole clementines in a pan with some cold water, bring to the boil and cook for 2 hours. We used a small pan so the water was reasonably deep.
  • Drain and allow to cool, then cut each clementine open and remove the pips.
  • Preheat the oven to 190°C (375°F).
  • Butter the rim of a 21 cm diameter spring form tin and cover the base with greaseproof paper.
  • In a food processor or power blender, blitz the clementines (skins, pith and fruit). Then add eggs, sugar, ground almonds and baking powder and blend again until smooth.
  • Pour the cake batter into the tin and bake for an hour or until a skewer comes out clean. In Nigella’s recipe she suggests covering the surface with foil or greaseproof paper after the first 40 minutes to stop the top browning; we didn’t put our foil on soon enough so the surface browned more than Nigella’s. I think it looks pretty though!

Nigellas Clementine Cake on Kavey Eats © Kavita Favelle-7864

  • Remove from the oven and leave to cool in the tin, on a wire rack.
  • When cold, remove from the tin.

Serve as it is or with some yuzu ice cream. My friend recommends lemon curd mixed into fresh cream.

This cake lasts very well in a sealed container for several days, indeed it’s even better a day or two after it’s made.

 Nigellas Clementine Cake on Kavey Eats © Kavita Favelle-7888

Carob Molasses & Tahini Chocolate Brownies

I developed this recipe when writing a piece about Carob Molasses recently for Good Things magazine. (You can read it by following the link). The inspiration for the combination is entirely thanks to the wonderful Beiruti blogger, Joumana Accad, author of  tasteofbeirut.com.

The malty caramel flavour of carob molasses and the delicious sesame of the tahini work wonderfully with chocolate and make for a delicious, unusual chocolate brownie.

If you’ve never tried the combination before, its well worth seeking out carob molasses from your nearest Lebanese, Turkish or Greek specialist store to make it.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle - text

Carob Molasses & Tahini Chocolate Brownies

Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.

Makes 36 squares

Ingredients:
2 large eggs
120 grams Demerara or light brown sugar
120 grams carob molasses
60 grams unsalted butter, melted
40 grams tahini
200 grams plain flour
30 grams cocoa powder
1 tsp baking powder
0.25 tsp salt

Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.

Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.

Method:

  • Preheat oven to 180 °C (fan).
  • Line a 8 inch / 20 cm square baking pan or dish with parchment paper (or grease with butter), and set aside.
  • In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy.
  • Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
  • Combine dry ingredients (flour,  cocoa powder, baking powder and salt) and add to the mixing bowl. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
  • Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
  • Bake for 20 minutes for a fudgy texture or 25 minutes for a more cake-like finish.
  • Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
  • Once cool, transfer to a chopping board and cut into squares. An 8 inch / 20 cm square tin divides nicely into 6 x 6 brownies.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle-7533

LoveCakelinklogoThese brownies will last for up to a week in an airtight plastic box.

I’m entering this bake into Jibber Jabber’s cakes from around the world challenge.

Little Orange & Lime Cakes from Brazil | Bolinhos de Laranja e Limão

It’s rare for us to make cakes the traditional way any more; creaming together butter and sugar, beating in the eggs and folding in the dry ingredients by hand is not only time-consuming but tiring on the arms too. Instead, for the last several years we’ve mixed most cake batters directly in our food processor, which has a permanent home on the kitchen work surface.

Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle-6090-text1000 Magimix 4200xl satin

The ingredients are tipped into the bowl, sometimes all together as in my favourite banana cake recipe, sometimes in two or three batches. The blade is very sharp so a few seconds blending is usually all it takes to bring everything together into a batter. Sometimes we need to remove the lid and scrape the sides down once, before a final quick pulse to finish.

The batter is then poured or spooned straight into the cake tin(s) and baked.

Easy peasy and very quick!

Challenged to create a few Brazilian recipes that make good use of my new Magimix 4200 XL, Pete and I made these tasty individual orange and lime cakes, more commonly made as a single larger cake. My previous post was an equally easy recipe for Brazilian Brigadeiro Chocolate Bonbons. For the basic cake batter recipe, we used a recipe by Marian Blazes, an American who has lived and travelled extensively in South America. As it was such a success for the Marzipan Cakes we made over Easter, we made individual cakes rather than one big one, and skipped the glaze altogether.

These are delightful little cakes with a refreshing and vibrant hit of citrus and, as Marian has found, very versatile – you could serve them for breakfast, elevenses, as a packed lunch treat or for afternoon tea.

Usually known as bolo de laranja, orange cake is apparently a popular cake in Brazil. I really like Marian’s combination of orange and lime, and wanted to reflect the use of two citrus fruits in the name. My friend Rosana helped me with translations.

 

Little Orange & Lime Cakes from Brazil | Bolinhos de Laranja e Limão

Makes 10 to 15 individual cakes, depending on size

Ingredients
2 oranges
1 lime
3 eggs (we used large eggs)
60 ml vegetable oil
125 grams butter, melted
300 grams plain white flour
100 grams ground almonds
350 grams sugar
1.5 teaspoons baking powder
0.5 teaspoon salt

Method

  • Preheat the oven to 180 °C (fan).
  • Liberally butter your muffin tins and then sprinkle a little flour over the buttered surfaces.
  • Zest the lime and the oranges.
  • Peel and section the orange, discarding the skin, pitch and membranes between segments. (You could candy the peel if you wish).
  • Juice the lime.
  • Place zest, orange flesh and lime juice into the food processor bowl and blend briefly until smooth.
  • Add the eggs, vegetable oil and melted butter to the processor and blend again until well mixed.
  • Add the flour, sugar, baking powder, salt and ground almonds to the processor and blend until the batter is smooth. Pause to scrape down the sides of the bowl and blend again briefly, if necessary.

Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle

  • Spoon or pour the batter into the prepared muffin tins.
  • Bake for 25 to 30 minutes, depending on the size of your muffin tins. The smaller cakes took 25 minutes, the larger ones needed another 5 minutes.
  • Test using a skewer (it should come out clean) or press the surface lightly (it should spring back).

Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle-4 Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle-5

  • When nicely risen, golden brown on top and cooked through, remove from the oven and leave to cool for several minutes in the tins.

Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle-10 Brazilian-Orange-Lime-Cakes-KaveyEats-KFavelle-6093

  • Remove from the tins and allow to cool fully on a wire rack.

Whatever time of day you choose to eat these bright little cakes, I hope you enjoy them!

Our new Magimix 4200 XL is very similar to our older 5200 – the key differences for us are the XL, which denotes the extra wide feed tube, and a slightly smaller footprint. The 4200 XL also comes with a BlenderMix attachment for smoothies and batters, which we’ve yet to try. Like the 5200, it comes with large, medium and mini bowls, a very sharp blade, an egg whisk attachment, a dough hook attachment and a couple of slicing and grating discs.

Other Brazilian recipes which make use of a food processor:

Pão o de Queijo (cheese bread) and Churrasco steak with salsa and rice
Cucumber Caipirinha Cocktail

Kavey Eats received a Magimix 4200 XL from Magimix.

Individual Marzipan Cakes | All About the Almond

During the long Easter weekend, my friend Lisa made almond cake, using a Nigella Lawson recipe featuring marzipan as a key ingredient. How fabulous does that sound? She cunningly poured the batter into a muffin mould to make individual cakes instead of one large cake.

I loved both the sound of the recipe and Lisa’s idea for miniature cakes, so on Easter Sunday, Pete and I followed suit.

We decided to halve the amounts. I also took note of Lisa’s feedback that the recipe produces a really wet and sloppy batter and we reduced the eggs by a third. The batter was perfect.

The resulting cakes were utterly delicious, with a beautiful even texture. They were also very easy to make, since all the ingredients are simply combined using a food processor. They stored well in an airtight box for a few days so they would be a great choice when you need a quick make-ahead recipe for sweet treats.

IMG_20140420_121428 Individual Marzipan Cakes
IMG_20140420_135215 IMG_20140421_181042

Individual Marzipan Cakes

Adapted from a Nigella Lawson recipe
Makes 4-6 depending on your moulds

Ingredients
125 grams unsalted butter
125 grams marzipan (almond paste)
75 grams caster sugar
2-3 drops teaspoon almond extract
2-3 drops of vanilla extract
2 large eggs
75 grams self-raising flour

Method

  • Preheat oven to 160°C (fan).
  • Liberally butter and flour the muffin mould and set to one side.
  • Cube the butter and marzipan, and either leave out of fridge for an hour or use the microwave to soften a little.
  • Place butter, marzipan and caster sugar into a food processor (with the blade attachment) and process until smooth.
  • Add the almond extract and vanilla bean paste and blitz again, briefly.
  • Add the eggs and process until properly combined.
  • Add the flour and process again until you have a smooth cake batter.
  • Pour batter into muffin mould. We have a bendy rubber spatula that is perfect for making sure no batter is wasted.
  • Bake for half an hour, but start checking after 25 minutes. When the cake looks golden and cooked, check using a fine skewer. If it comes out cleanish, remove from the oven and leave to cool in the tin before turning out and cooling further on a wire rack.

The cakes are tasty served straight away, but develop an added moistness after a day and store well for up to a week.

Nigella suggests serving with raspberries, pureed or stewed apples or creme fraiche and toasted flaked almonds but we thought they were wonderful just as they were.

 

Also, please join me in wishing my lovely Pete and the gorgeous Lisa a very happy birthday, today!