guilty feelings

I’ve got a red grape jam recipe that I’ve been sitting on for almost a week now.

Why haven’t I shared it yet?

Well… a cake order took precedence.

MY BLOG IS BEING OVERRUN WITH DESIGNED CAKES!

designed, gluten-free cake featuring the sea, music & a sail-boat

Not going to lie. I absolutely love having the work & the opportunity to keep creating more cakes… I feel with each one we do, Eirini & I improve constantly.

A big part of me misses the regular updates of recipes that could be created on a daily basis. Not cakes. Not overly complicated, time consuming, energy sucking monsters… but healthy, filling & satisfying recipes.

I’ll post up the Jam recipe next. I promise. For now I have just one more cake though. (one more for now).

designed, gluten-free cake featuring the sea, music & a sail-boat

A special order for a greek-american who loves Syros, the sea & singing/music. I think we managed to capture the order pretty well. As always though, I’m left looking at the cake & only seeing the flaws. The areas where “I could have done better”. This is in no way a comment on Eirini, as it’s the parts that I did where I’m left with criticisms. Still, I am very happy with the cake as a whole.

The recipe used was a modified version of the dark chocolate quinoa cake. I’ve posted the recipe again with the alterations made in order to satisfy the requirements of this order…. ENJOY!

Ingredients, cake:
– 160g over cooked golden quinoa (it needs to be kind of mushy) {approx 150g dry quinoa}
– 160g hazelnut flour (or finely ground hazelnuts)
– 80g gluten-free all purpose white flour
– 250g light brown sugar
– 200g unsalted butter, room temp
– 100g cocoa
– 4 eggs
– 300ml milk
– 1.5 tsp baking powder
– 0.5 tsp bicarbonate of soda
– 1 tsp salt
– 1 tsp xanthan gum

Directions, cake:
1. pre-heat the oven to 175C. Grease & line two 20cm springform cake tins with parchment.
2. cook the quinoa according to the instructions on the packet plus an additional 10 minutes (add more water if needed). The quinoa should be soft by the time it has finished cooking. Once cooked, transfer the quinoa into the bowl of your stand mixer along with the hazelnuts, gluten-free flour & sugar, beat until smooth. Add the cocoa to the mix & continue to beat until it is a smooth paste. Next, add the butter & beat.
3. add the eggs one at a time. Beat until smooth & incorporated. Add milk, continue to beat until all has been blended.
4. lastly, add the dry ingredients (xanthan, salt, baking powder & soda bicarbonate)to the mix & beat for two minutes until it smooth. Divide the  ingredients evenly between the two cake tins & bake for 35 – 40 minutes. Cakes are done when a toothpick can be inserted into the middle & will come out clean. Remove the cakes from the oven. Allow the cakes to cool completely before proceeding.

Ingredients, cream filling:
– 100g sugar
– 250ml heavy cream 35%
– 3 tbs hazelnut syrup
– 1 tsp powdered gelatin
– 30ml cold water

Directions, cream filling
1. place the sugar in a large heavy bottomed saucepan & place over medium heat. The sugar must be in a nice, even layer. Allow the sugar to caramelise until it is a nice golden colour & then pour it onto a baking tray lined with parchment. Allow the caramel to cool & harden completely, & then break it into small chunks. Place aside.
2. pour the cream & hazelnut syrup into the bowl of your stand mixer & put that in the fridge along with the whisk attachment. This will allow everything to get nice & cold.
3. combine the water & gelatine & place it in the freezer for 10 minutes. Once the gelatine has bloomed, melt the mix either in the microwave (in short bursts, stirring in between) or over the stove until all the particles have completely dissolved. Add the gelatine to the cream mixture & give it a good stir. Leave this mix in the fridge for 20 minutes, making sure to stir it every five. You want to ensure that the cream chills again before you attempt to beat it. Once chilled, remove the cream from the fridge & beat it until stiff peaks are formed.
4. spread the cream in an even layer on top of one of your cakes & place that in the fridge for half an hour to give the gelatine a little bit of time to set. After half an hour, remove the cake & sprinkle the caramel chunks over the cream, then add the second layer of the cake on top & put the whole thing back in the fridge for another hour to ensure that the gelatine has properly set before you attempt to coat the cake.

Ingredients, ganache:
– 350g dark chocolate
– 350g heavy cream 35%

Directions, ganache:
1. combine all the ingredients & melt either in the microwave or over a double boiler. If melting in the microwave, do it in 30 second bursts & stir between each round to ensure the chocolate does not burn. If over a double boiler, stir continuously until all the chocolate has melted & the cream & chocolate are blended.
2. allow the mix to cool to room temperature & become thicker so that you can spread it over the entire cake with a spatula.
3. the cake is now ready for serving!

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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