Blueberry Superfood Layer Cake – Gluten free, No Added Sugar, Vegan

If you have looked at my Facebook page you will have seen the recipe that inspired this recipe.

I liked the recipe because it looked like it may be something that I would eat in the morning. Mostly I don’t want to eat in the morning, I am very satisfied to have a juice or a tea. But when I do feel I need to eat then it will be an urge I cannot ignore. I can eat cereals and breads (those typical things) but I find that they very rarely fulfil their promise of keeping me full until lunchtime. Even porridge (- with a banana on it!) which seems to do it for everybody else, will have me scouting around for something 30 minutes later.

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So I thought the original recipe looked like it had potential, but I didn’t want the sugar, I wanted it Vegan and I wanted to add more ingredients that would rack up the nutritional content as well as really extending the ‘full up filling’.

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And, as you will have noticed, I am loving the RAW! foods, so I decided to fill this with a seriously delicious RAW! cream.

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Bearing all that in mind, it is a great little cake. It is delicious (do not expect chocolate fudge sweetness) and after eating it I did not have a serotonin crash, didn’t have a weird bloating and belly ache and that horrid sense of ‘just ate something that will do me no favours and it didn’t even taste nice’.

I love a ‘Win, Win’ situation!

😀

Blueberry Superfood Layer Cake
Gluten free, No Added Sugar, Vegan

150 ml fresh carrot (or orange) juice
5 tsp ground golden linseeds
30 g / 1 oz Chia seeds
1 tsp Vanilla extract
240 g/ 8 oz coconut flour
2 tsp baking powder
1 tsp sea salt
60 g / 2 oz goji berries (or raisins – this is the sweetness) ground in a food processor
30 g / 1 oz Sunflower seeds ground in a food processor
30 g / 1 oz Pumpkin seeds ground in a food processor
1 tbsp Maca Root Powder
1 tbsp Lucuma Powder
100 ml Almond milk
60 ml / 2 fl oz Coconut oil
180 g/ 6 oz raspberries (or Blueberries, what you like)
4 oz Pine nuts

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

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Soak the chia seeds

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and ground linseeds

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in the carrot juice for 30 minutes. It will start to thicken.

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Sift together the flour, baking powder, salt,

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goji berries, pumpkin, sunflower seeds, maca root and Lucuma.

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Give it a whisk to mix.

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Melt the coconut oil.

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Add the oil, almond milk and vanilla into the juice chia seed mix and give it a whisk.

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Now whisk the wet into the dry.

Fold in the fresh fruit (my choice today was raspberries).

Divide evenly between the two tins and smooth over evenly.

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Bake for 45 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

RAW! Delicious Filling

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1 medium avocado
30 ml / 1 fl oz coconut oil
1 tsp vanilla
2 tbsp lemon/ lime juice
240 g / 8 oz almonds
Pinch of salt
60 g /2 oz agave nectar
1 tbsp Lucuma powder

Grind the almonds in a coffee grinder until almost a butter.

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Then blend the avocado, vanilla, lime juice, salt, Lucuma and agave nectar in the food processor until smooth and creamy.

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Add in the almonds and blend again, add the coconut oil and blend just for another 2 seconds.

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Spread onto the cooled cake.

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Yum yum!

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

https://twitter.com/ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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Scarlet Rosita’s Sachertorte

When I was training we spent a lot of time making the classics, perfecting them. And rightly so. When done well these cakes, that you have heard of from your tiniest childhood, have their place in bakers and patisserie windows for good reason. They have a certain something, a combination that can at once contrast, accentuate and compliment.

Scarlet Rosita's Sachertorte1

We also spent a huge amount of time making Bavarois … oh the torture of the things, and I am telling you right now (Mr Carter and Mr Dobbs) I have never ever in any establishment at any time been called upon to make one. But really I blame Escoffier (feel very naughty writing that hehe). We were aiming for Haute Cuisine.

I am very lucky to have had a chance to learn such things and then off I go and play about with the recipe and make something that is still the classic but with (what I call) knobs on!

With this recipe I add a lot of very dark chocolate and some apricot conserve into the batter before baking and finish it with cream cheese as part of the filling. I like the way the very dark, sweet chocolate cake melt in with the vanilla cream cheese as you eat it. I have served this as a supper party pudding but it is so lovely on a sun dappled, breeze freshened afternoon in the garden with friends and a large pot of something refreshing.

This is a big cake, if you want to make it smaller you can quarter the amounts and cook the cakes in 2 x 15 cm/6″ sandwich cake pans.

Scarlet Rosita’s Sachertorte

250 g/ 9 oz Unsalted butter
200 g/ 7 oz 85% chocolate
600g/ 21 oz Apricot conserve
300g/ 10 oz Muscavado Sugar
1 tsp seasalt
4 eggs
300g/ 10 oz Self Raising flour
For the Fillings
6 tbsp Apricot conserve
600g/21 oz Cream Cheese
90g/ 3 oz Icing Sugar
4 tsp Vanilla Extract
130g/ 4 oz 85% Chocolate
250 ml/ 1/2 pt Double Cream

Pre heat the oven to350˚F/ 180˚C or Gas 4.

Line 2 23cm or 9” deep sided cake pans with greaseproof paper, give it a little spray with oil.

Melt together the butter and apricot conserve.

Once melted add the chocolate and mix until that is all melted.
Add the sugar and mix well.

Add the eggs and give it a good whisk.

Sift in the salt and flour and fold carefully.
Divide between the pans and level the tops

Pop into the oven and bake for 35 minutes, or until the tops look glossy and spring back when pressed lightly with a finger.

So to prepare the fillings (couldn’t be easier)

To make the ganache, pour the cream into a medium sized pan over a medium heat and allow it to come just to a simmer (bubbles breaking right at the edge of the pan). Remove from the heat.

Tip in the chopped chocolate and carefully and gently use a spatula (or a wooden spoon) to stir until all the chocolate has melted into the cream. Set it to one side to cool to just warm.

For the cream cheese frosting, (please make sure the cheese is at room temperature) just tip the cheese into a mixing bowl, sift in the sugar and add the vanilla and starting slowly start to mix, ending with giving it a glorious beating!

Once they are done allow the cakes to cool in the pan for 15 minutes, then turn them out, carefully remove the paper and allow them to cool fully on a rack.

Once they are cooled use a large knife to split each cake in two. So now you have 4 rounds of cake.

I like to place the first cake layer onto the serving plate and use half the cream cheese mix to spread over its top surface. Add another cake layer and spread with half the apricot conserve. Another cake layer, the remaining cream cheese. The final piece of cake, add the conserve and spread and then add on the lovely topping of chocolate ganache.

Scarlet Rosita's Sachertorte

Pop it into the fridge to firm up for an hour or two.

Scarlet Rosita's Sachertorte2

When you want to serve it take it from the fridge for 20 minutes to allow it to take the edge of the firmness of the ganache and also to allow all the flavours to sing out, sometimes a through chilling can mute the flavours, and this is subtle and delicious and worth the effort.

Scarlet Rosita's Sachertorte1

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana Bread

This is such a great cake, the fact that on a normal day it has bananas in it is a bonus.

This is the cake that I use in the Winter Semifreddo (without the chocolate topping), it gives the best texture and a stable consistency to the pudding in a way that no other cake does.

I am giving the recipe twice as one is perfect for Vegans, or if you need to avoid eggs for any reason, but a good cake recipe that doesn’t contain all the typical cake ingredients is turning into something of a speciality for me.

I promise you, once again, this is a very simple and straight forward recipe that will produce no gnashing of teeth in frustration 😀

Banana Cake

Banana Cake (Like you’ve never had before)

Banana Cake 1

6 large ripe bananas (at least as ripe as in the photo, even blacker is better for flavour but less black is Okay too)

2 egg

160 ml / 6 floz olive oil

140 ml / 5 floz honey

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz  Gluten Free Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

or

*Vegan Banana Cake (Like you’ve never had before)

6 large ripe bananas

2 tbsp Vinegar (Balsamic is best (the flavour is great with the Banana but Malt is fine too, whatever you have in the cupboard- all the acid smell will be gone once it is cooked)

160 ml / 6 floz olive oil

140 ml / 5 floz Golden Syrup or Agave Nectar

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

*asterixed points are for Vegans only to follow

# hashtagged points are for the non Vegans to follow

Preheat your oven to 350˚F, 180˚C or Gas 4.

#Butter a piece of greaseproof paper or parchment.

*Vegans: Brush with a little oil a piece of greaseproof paper or parchment.

Use it to line a 23 cm/9” bundt pan. Or a round cake pan, I like the look of it in the Bundt, but keep it 23 cm/9”. This is a nice big cake and the cake will either need the whole in the Bundt or else to be thinned a little with the extra width.

Sift together baking soda, salt and flour.

Banana Cake 2  Banana Cake 3

Mash the bananas until liquid. You can do this in the food processor or with a potato masher or just a fork, they are all fine methods.

Banana Cake 4  Banana Cake 6

#Add to the bananas the eggs, oil, honey and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

*Vegans: Add to the bananas the vinegar, oil, Golden Syrup/Agave Nectar and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

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Pour the banana ‘smoothie’ into the flour mix and stir with a whisk until just combined.

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Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.

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Cool the cake in pan on rack for 10 -15 minutes.

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Turn it out and allow to cool completely.

Bring a small pan of water to the boil, pop a heatproof dish on top of the pan and turn the heat off (the residual heat should be sufficent to melt this tiny amount of chocolate).

Use a butter knife and gently poke and stir the chocolate until it is melted. Now use a cloth to take the dish off the pan. Just wipe away any drips from the bottom of the bowl so they don’t drip onto the cake and spoon and tip the chocolate all over the top, let it dribble . I like to add a few Banana Chips but that is up to you.

Banana Cake

I like the strong chocolate and I have often used the 85% Cocoa Solids Chocolate but you can use milk chocolate or white chocolate, or no chocolate at all.

Needless to say the cake I used in the Semifreddo did not have a chocolate topping

Enjoy 🙂

 

 

 

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest