Archive for the 'cake' Category

Chocolate Beet Cake with Cream Cheese Drizzle

Chocolate beet cake 2 Chocolate Beet Cake with Cream Cheese Drizzle

Can you manage just one photo this time? And a chocolate cake that has beets in it?

(I brought a beet cake to a friend on her birthday a few years ago, and she looked at me flatly and asked why? why would you do something like that to me on my birthday?)

People adore chocolate zucchini cake and spiced carrot cake – why not grated beets? They behave much the same, lending a subtle earthy flavour as well as moisture. Beets can be roasted by wrapping them in foil and tossing right on the oven rack for about an hour; I sometimes do this while something else is in the oven (might as well do double duty with that warmth) and then keep the still-wrapped beets in a bowl in the fridge until I want them to add to a salad (with goat cheese and candied pecans!) or to grate into a cake. The skins rub right off with your fingers.

Chocolate Beet Cake with Cream Cheese Drizzle

To make cupcakes, divide the batter among 12 paper-lined muffin cups; bake for 20-25 minutes, or until springy to the touch.

2 cups all-purpose flour
1 cup sugar
3/4 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk or plain yogurt, thinned with milk
1/2 cup canola oil
1/2 cup packed brown sugar
3 large eggs
2 tsp. vanilla
1 large or 2 medium beets, roasted and peeled
1/2-1 cup chocolate chips (optional)

Cream Cheese Drizzle:
1/2 8 oz. (250 g) pkg. cream cheese
1 cup icing sugar
1-2 Tbsp. milk

Preheat the oven to 350F. In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, oil, brown sugar, eggs and vanilla. Coarsely grate the beets using the large-holed side of a box grater.

Add the wet ingredients to the dry ingredients along with the grated beets and stir just until combined. If you like, stir in the chocolate chips.

Pour into a well-greased Bundt pan and bake for an hour, until the top is cracked and springy to the touch. Let cool for about 20 minutes before turning out onto a wire rack to cool. To make the cream cheese drizzle, whisk together the cream cheese, icing sugar and milk, adding a little extra milk or sugar as needed to achieve a pourable consistency. Drizzle over the cooled cake.

Serves 16.

button print gry20 Chocolate Beet Cake with Cream Cheese Drizzle

January 25 2014 | cake | 8 Comments »

(Grain-free!) Blackberry-Lemon Cake

lemon blackberry cake 1 (Grain free!) Blackberry Lemon Cake

Seeing as we’re coming into the season of leftovers – not just turkey, but mashed potatoes – I thought I had better share this cake already. Had you ever considered transforming your cold mashed potatoes into a cake? If not, next time you make mashed potatoes, it’s worth making extra – if not for those waffles, for a grain-free cake. I kid you not.

Going grain free is kind of the thing right now, but that wasn’t my intention – I came across this on BBC Good Food while looking for a gluten-free birthday cake for a friend this summer, and made it out of sheer curiosity – how does mashed potatoes + ground almonds = cake? But it does – a dense, moist, lemony cake that totally works. And now that it’s not summer anymore, I want to give it a go with fresh cranberries in place of the blackberries.

Look! Totally a cake. No grains.

lemon blackberry cake 4 (Grain free!) Blackberry Lemon Cake

Not that there’s anything wrong with grains, of course.. but it’s interesting that it works. Kindly ignore the peaches that were in season when I took this. It seems ridiculous to look at a pile of ripe peach slices with an inch of frost on the window behind my head. (Related: 100 year old houses are drafty.)

lemon blackberry cake 2 11.12.24 PM (Grain free!) Blackberry Lemon Cake

And perhaps it’s a welcome reprieve from the seasonal onslaught of pumpkin cakes and gingerbread – not that there’s anything wrong with those, either – I just baked a batch of dark fruitcakes myself today. But lemon is totally wintry, although their sunniness comes across as springy and lemonade stands have gone and made them seem summery, when really citrus is at its best in the winter.

As are cranberries. Just sayin’.

(Grain-free!) Blackberry (or Cranberry) Lemon Cake

adapted from Good Food Magazine, May 2008

3/4 cup butter, at room temperature
1 cup sugar
4 large eggs
175 g ground almonds
1 cup mashed potatoes
finely grated zest of 2 lemons
2 tsp. baking powder
1 cup fresh or frozen blackberries, raspberries or cranberries

Preheat the oven to 350F. Butter a 9-inch round cake pan, and line the bottom with a circle of parchment.

In a large bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Gently stir in the berries.

Spread into the pan, smoothing the top, then bake for 40-45 mins or until golden and springy to the touch. Serves 8.

pixel (Grain free!) Blackberry Lemon Cake
button print gry20 (Grain free!) Blackberry Lemon Cake

December 02 2013 | cake | 13 Comments »

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