resep masakan kuno: Cakes

Showing posts with label Cakes. Show all posts

Thursday, November 21, 2013

Welsh Spelt Bara Brith

Bara brith, known as "speckled bread", is a rich Welsh tea-time classic made with mixed dried fruits and tea. There are two versions of bara brith. Traditionally bara brith is made with yeast and smeared liberally with butter. The modern version of bara brith is more like a fruitcake which is baked with self-raising flour.

This is my variation of Bara Brith made with Chai, and a mix of wholegrain spelt flour and refined spelt flour, based on the eatsmarter recipe - Walisischer Teekuchen mit Rosinen.

400 g Mixed dried fruits
240 ml Chai, hot
275 g Wholegrain spelt, ground
75 g Refined spelt flour
15 g Baking powder
1 tsp Cinnamon powder
2 Eggs, at room temperature
45 g Muscovado sugar
Pinch of salt

Put the dried fruit into a large mixing bowl. Pour over the hot chai and stir to combine. Cover and leave to soak overnight.
Preheat the oven to 180C/350F. Line a 30-cm loaf pan with baking paper. Whisk together the flours, baking powder and cinnamon powder.
Beat the eggs, muscovado sugar and salt until fluffy. Sift in the flour mixture, folding to combine. Now add in the dried fruit together with chai. Mix well.
Pour the mixture into the loaf tin and bake the oven and bake for 1 hour. Cover with a layer of foil to prevent the top from browning too much. Continue to bake for a further 30-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely.

Monday, November 4, 2013

Poppy Spelt Streusel Cake

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy Filling	Streusel Topping	Quark Oil Dough
375 ml Milk 100 g Sugar 2 tsp Lemon zest 1/2 tsp Cinnamon powder 25 g Butter 250 g Ground poppy seeds 50 g Cornstarch 1 Egg, at room temperature	100 g Butter, softened 100 g Sugar 150 g Refined spelt flour Pinch of salt	150 g Low fat Quark, at room temperature 6 tbsp Milk, at room temperature 6 tbsp Sunflower oil 75 g Sugar 150 g Refined spelt flour 150 g Whole spelt flour 15 g Baking powder

In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F.
Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown.

Monday, October 7, 2013

Gluten Free Quinoa Chocolate Cake

This would be a fantastic chocolatey cake to make if you need a gluten-free sweet treat. You won't be disappointed. The cake bakes with the cooked quinoa instead of flour, and it can also be made dairy-free by using creamy almond or soya milk instead of buttermilk. It is moist, dense and rich that you won't believe it secretly healthy.

Gluten Free Quinoa Chocolate Cake

Adapted from Quinoa 365

Quinoa Chocolate Cake	White Chocolate Ganache (optional)
350 g Cooked red quinoa 70 ml Buttermilk 4 Eggs 1 tsp Vanilla extract 250 g Honey 120 ml Coconut oil, melted and cooled 70 g Dutch-processed cocoa powder 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt	100 ml Whipping cream 200 g White chocolate, chopped

Preheat the oven to 180C/350F. Line a 8-inch springform pan with parchment paper and grease the sides with a little coconut oil.
In a mixing bowl, add in cooked quinoa, buttermilk, eggs, vanilla extract, honey, and coconut oil. Stir until incorporated. Now sift in cocoa, baking powder, baking soda and salt. Stir until blended and all dry ingredients are moistened.
Pour the batter into the prepared baking pan. Bake in the middle of hot oven for about 50 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack before serving.
Place the chopped white chocolate into a medium size bowl. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. Stir the ganache until smooth. Leave the white chocolate ganache to cool and thicken a bit. Coat the cake with white chocolate ganache if desired or simply dust with the powder sugar. The cakes can be stored covered in the refrigerator for up to 1 week.

Saturday, August 31, 2013

Crustless Protein Quark Cheesecake with Blueberry Sauce

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.

Cheesecake	Blueberry Sauce
500 g 0.2% Magerquark 200 g 1.5% Plain yoghurt 70 g Whey vanilla protein powder 3 Large egg whites 2 Large ripe bananas, mashed 1 tbsp Honey	400 g Fresh or frozen blueberries 2 tbsp Lemon juice 4 tbsp Honey

Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over.

Tuesday, August 6, 2013

Red Currant Quark Cheesecake

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.

Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

1 disc / 10-inch Chocolate chiffon cake
12 Sheet gelatin
200 g Red currants
500 g 0.2% German Magerquark cheese
200 g Sour cream
50 g Caster sugar
300 g Whipping cream

Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

Thursday, February 21, 2013

Green Bean Spelt Cake with Hazelnuts and White Wine

Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

adapted from Quiches, Cakes & Tartes - Christina Richon

©angiesrecipes

200 g Green beans
80 g Hazelnuts
80 g Paprika flavoured chicken cold cut
250 g Refined spelt flour
2 tsp Baking powder
Pinch of sugar
4 Eggs, medium
100 ml Walnut oil
100 ml Dry white wine
Salt and pepper

Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.

Tuesday, July 31, 2012

Plum Spelt Crumble Cake

In this delicious summer coffee cake, juicy, sweet and tangy plum halves are embedded in a buttery spelt crust and covered with a crunchy crumble topping. If you can’t get spelt, use wheat flour instead.

Plum Spelt Crumble Cake

adapted from essen und trinken

100 g Wholegrain spelt flour
200 g Refined spelt pastry flour
1 tsp Baking powder
2/3 tsp Cinnamon powder
100 g Sugar
Pinch of salt
200 g Butter, diced
1 Egg yolk
800 g Plums
2 tbsp Almonds, toasted and ground

Place spelt flours, baking powder, cinnamon powder, sugar and salt in a mixing bowl. Add in diced butter and egg yolk. With a hand-held mixer, stir until well combined.
Press 2/3 of the dough onto a 8 to 10-inch springform pan lined with parchment paper. Wrap the pan and the rest of dough separately with plastic film. Chill for 1 hour.
Meanwhile, wash and dry the plums. Cut them into halves and remove the stones. Preheat the oven to 180C/350F.
Prick dough thoroughly with a fork. Sprinkle the ground almonds over, then place the plum halves, cut side up, onto the pan. Crumble the rest of dough on the top of the plums. Bake in the center of the hot oven for about 40 minutes until golden brown. Serve, dust with powdered sugar or with ice cream.