Spiced Pumpkin Cake

This is a big cake – remember I was using all that pumpkin! So I have given measures that will make 2 x 2lb loaves or the one big cake. If you want you can just halve the amounts and make the one loaf. But these freeze like a dream!

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Spiced Pumpkin Cake

Ingredients
• 600g / 20 oz GF SR flour
• 420g / 14 oz brown sugar
• 1 salt
• 1 tbsp cinnamon
• 1 tbsp ginger
• 600g / 20 oz roasted pumpkin puréed in a food processor
• 250 ml sunflower oil
• 9 tbsp Agave Nectar

Instructions
Preheat oven to 350°F/180˚C/Gas4.
Parchment line a 24 cm spring form cake tin. Or 2 x 2lb loaf tins.
In a large bowl, mix together flour, sugar, salt, and spices.
In a jug whisk together the oil and agave.
Add wet mixture to dry with the pureed pumpkin then mix until well combined. This is a stiff batter, don’t worry, the pumpkin will make it a really soft cake 🙂

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Pour into prepared pan and level it off.

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Bake 45-50 minutes or until top is starting to brown and it feels firm to the touch. For the loaves allow 35-40 minutes 🙂
Let it to cool for 10 minutes in the tin, then open the pan or tip them out and allow to cool on a rack.

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Pumpkins’ Are Enormous – And What To Do With Them

As you know, I do like a seasonal bit of produce and there are lots of enormous pumpkins around and most are bought (here in Blighty) just to make lanterns.

I have had an intrigue and fascination of pumpkins for way too long (considering I am an adult) and it is all down to Linus and his obsession with the Pumpkin Patch in Peanuts (I want to be Snoopy). But I am not exactly successful at growing them myself, however they are plentiful and cheap at the moment.

So I bought some and thought I’d make a sensible attempt at seeing what I could make to feed a family of 4 from one pumpkin.

There was more pumpkin than I could cook dishes with in the time I had but I did get 3 good ones 🙂

Preparing the Pumpkin 🙂

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I wanted to cook it in a way that would get rid of some of the moisture and intensify the flavour, so I knew I would roast it.

Cut the pumpkin in quarters and take out the seeds.

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Wash away the membranes and any sticky juice and allow them to dry on a tray. The seeds can be roasted with soy sauce or spices to make a tasty topping or snacking food.

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I did cut away the skin, but I know some people like to leave the skin on as they roast. I can’t see any benefit to leaving it on unless you want to scrap the skins of all flesh once it has finished cooking.

As you can see, I got a lot of flesh from the one pumpkin. Put it in a single layer on the tray and roast at 425˚F/220˚C/Gas7 for about 20 minutes – until the flesh is tender.

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Allow it to cool – ready for what ever it is you want to cook.

And here are the recipes 😀

https://scarletrosita.wordpress.com/2013/10/21/autumnal-pumpkin-stew/

https://scarletrosita.wordpress.com/2013/10/21/pumpkin-savoury-cakes/

https://scarletrosita.wordpress.com/2013/10/21/spiced-pumpkin-cake/

National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

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I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them

🙂

And so to start:

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https://scarletrosita.wordpress.com/2013/02/14/baba-ganoush/

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https://scarletrosita.wordpress.com/2013/02/25/meaty-spicy-rice-a-vegan-treat-we-all-love-to-eat/

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https://scarletrosita.wordpress.com/2013/02/21/pistachio-cake-vegan/

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https://scarletrosita.wordpress.com/2013/02/11/millet-and-mushroom-loaf-vegan-gluten-wheat-free/

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https://scarletrosita.wordpress.com/2013/02/06/creamy-dreamy-onion-soup-vegan-and-gluten-free/

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https://scarletrosita.wordpress.com/2013/01/29/deeply-tasty-borlotti-bean-noodles-with-cashew-nuts/

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https://scarletrosita.wordpress.com/2013/01/25/potato-cakes-option-for-vegan-and-gluten-wheat-free/

Have a great week

😀

Old School Coconut & Raspberry Cake (Get the tea pot – don’t ask – just get the teapot)

I am a little limited with what I can post as I don’t have any sort of camera – they were all in the bag!

So it’s a fine excuse to give you this recipe. Absolutely one of my favourites. Never is anything like the stuff you buy when you are out and about and you will want more than the one slice – for sure!

😀

Coconut & Raspberry

Old School Coconut & Raspberry Cake

270 g / 9oz butter
270 g / 9oz Caster sugar
270 g / 9oz Desiccated Coconut
3 large Eggs
480 g / 1 lb Plain Flour
4 tsp baking powder
300 ml / 10 fl oz dairy milk

For the topping;
240 g / 8oz Raspberry Conserve
60 g / 2 oz shredded coconut

Set oven to 350˚F/180˚C/Gas 4.
Parchment paper line or grease and flour a 20 cm cake tin.
Rub the butter into flour.
Beat together the egg and milk mixture.
Then stir together the eggs mix into all the dry ingredients.
Pour into tin.
Bake at for 50-60 minutes. You may need to cover it with a piece of paper for the last 10 minutes if it looks like it is getting too brown.
Allow to cool for 5 minutes before lifting from the tin.
Turn onto a wire rack to cool completely.

Spread the coconut onto a baking sheet and pop into the oven for maybe 5 minutes (depends how old and dry it is). Stay by the oven as when it starts to brown it will turn quickly.
As soon as you smell it, check it and if it is just turning golden remove it from the oven.
*Once the cake is cooled completely

Spread the top with the raspberry conserve and sprinkle with the coconut. This cake improves with keeping over a period of 2-5 days.

I do sometimes miss that last very important step and we get to eat it warm and fragrant and so delicious.

Chocolate & Apple Cake

I have had so many people contact me recently because they are suffering from a wheat and/or gluten sensitivity. I have suffered this at various points in my life and I know how miserable and difficult it can make life. But unless you are allergic or a Coeliac, it can get better and as long as you do not eat gluten strengthened bread, pastries, biscuits etc, you will be able to eat wheat again. After all it is a lovely sweet grain, but I know I can never eat cheap bread, or anything from a high street or supermarket bakery (just set me off again). So no Cheese and Onion Pasty for me, but I can very happily make Cheese and Onion Pie at home (Oooh now there’s an idea!)

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I made this as a practice recipe, but it turned out really well. I put the photo onto Facebook and it was really well received, so I said I would blog it today.

So not the usual amount of photos but you can see what a lovely moist cake it is.

If this is too large a cake then halve the recipe and bake in a 23 cm cake tin.

Chocolate & Apple Cake

180g / 6 oz Butter
180g / 6 oz Muscavado sugar
6 Eggs
7 oz Gluten Free Self Raising Flour
90 g / 3 oz Cocoa powder
240g / 8 oz sweet eating apples
a pinch of sea salt
1 teaspoon of baking powder

Set oven to 350˚F/180˚C/ Gas 4.
Parchment line or greaseproof paper or butter and flour a 29 cm cake pan.
Wash the skins and then grated the apple on a large hole.
Break the eggs and beat with a fork to break up.
Sift together the flour, salt, cocoa and baking powder.
Melt the butter in a large pan.
Cool slightly then beat in the sugar.
Add the egg and beat to incorporate.
Add in the flour mixture and grated apple then fold to mix.
Divide between the pans.
Bake for 1 hour and 10 -15 minutes, until a skewer comes out clean.
Turn onto a cooling rack (make sure you turn it again so that the bottom of the cake is on the rack as the top will still be a little tender and a little stickier than a usual sponge).

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If you like you can top with a Chocolate butter cream

120g / 4 oz Butter
240g / 8 oz Icing sugar
90 g / 3 oz Cocoa powder
60 ml / 2 fl oz strong black coffee

Have the butter at room temperature.
Beat until soft. then sift the icing sugar and cocoa and start to fold, stir and then beat it into the butter.
Finally add the coffee and beat until very light and fluffy.

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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

Italian Pear & Chocolate Cake

Monday was my birthday and I spent the day in an oddly snowy London (for March!) with my two daughters.

When I was little my Mumma would make us this birthday cake every year. In rural England in the 1960’s and ’70’s Vanilla was not obtainable so she flavoured the cream with lemon. In the method I have made a few nods to the way my mum made it, which is what I do when I make it.

It is a super cake. I really hope you like it as much as I do.

Have a great weekend.

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🙂

Italian Pear & Chocolate Cake
360g / 12 oz butter, at room temperature
360g / 12 oz sugar
5 eggs
360g / 12 oz sifted self-rising flour
250 ml Strong coffee
1 tsp sea salt
Preheat oven to 350˚F/180˚C/Gas 4.
Grease and line a 29 cm cake tin.

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Cream butter and sugar.
Add eggs 1 at a time, beating well after each addition.
Sift the flour and salt and add together with the coffee and fold until mixed.
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes or until a tester or toothpick inserted into the center comes out clean.

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Remove from the oven and transfer to a cooling rack.

Vanilla and Chocolate Pastry Cream
6 egg yolks
120g/4oz sugar
2 tbsp plain (AP) flour
2 tbsp cornflour
600ml/40fl oz milk
1 tsp vanilla bean paste
30g/1oz butter
240g/8 oz plain chocolate

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In a large saucepan, beat together the eggs, flours, vanilla and sugar until nicely combined.

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Set aside.
Heat the milk in a separate saucepan, bring just to a simmer.

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Pour the hot milk onto the egg mixture, whisking all the time, then turn the heat on under the pan and whisk to the boil.

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Remove from the heat and stir in the butter.

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Add the chocolate to a small bowl.

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Pass the cream through a sieve to remove any eggy pieces or lumps of flour.

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Pass half of it directly onto the chocolate. This will encourage it to melt just right.

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Give it a good stir to make sure it is all melted.

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Give the surface a spray with some bland oil, then cover with a piece of cling film (touching onto the surface) to prevent a skin forming.
Place it somewhere to cool as quickly as possible.

Filling
10 pears (poached until tender) or 2 tins of pears.
Amaretto or Limoncello

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Slice the Pears into 3 -4 mm slices.

Assembly

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Slice the cake in two.

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Sprinkle the base with some of your chosen alcohol (don’t worry if you don’t want to use any, you can add a few spoons of the pear juice)

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Spread the base with the vanilla pastry cream.

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Cover this layer with the sliced pears.

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Add the top layer of sponge.

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Spread the top with the chocolate pastry cream.

I like to sieve a spoon of icing sugar and cocoa powder right on top.

Enjoy

🙂

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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
Follow Me on Pinterest

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.

Pistachio Cake (Vegan)

On the market at Bermondsey Square one of the most popular items I make is the layer cake. They always look so beautiful and inviting and there is something of the celebration about them. With all cakes there is a sense of a special occasion but a home made cake, from those first efforts made by children through to a family favourite made by the Nonna, gets everyone going. Let alone a four layer colourful beast with ganache and almond cream!

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The cake is turned green by the pistachios which also add that lovely flavour and when eaten with a fork in a crowded room all your attention will be on the delicious flavours playing across your tongue.

Great cake turns any gathering into an event … prepare to party!

😀

Pistachio Layer Cake (Vegan)

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The Cake
180g /6 oz shelled pistachio nuts

360g /12 oz Self-Raising Flour
180g / 6 oz Gluten & Wheat Free Self-Raising Flour
390g / 13 oz Caster Sugar
240ml / 8 fl oz Sunflower Oil
390ml / 13 fl oz water
1 tsp Sea salt

The Filling
9 dssp apricot preserve
120g / 4 oz ground almonds
120g / 4 oz granulated sugar
120g / 4 oz margarine
60g / 2 fl oz soya milk

The Ganache

480 g / 1lb 85% Cocoa solid chocolate (chopped)

310 ml / 10 fl oz soya cream


Preheat the oven to 350°F/175°C/Gas 4.
Parchment line four 8-inch round cake pans.

The Cake
Take 30g / 1 oz of the pistachios and set them aside for decoration.

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Grind the rest of the nuts with the sugar in a food processor.
Sift the flour and salt.

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Add in the sugar/pistachio mix and dry whisk to mix well.

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Mix the water and the oil together in a jug, and then whisk into the dry mix until fully combined.

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Divide the batter among the 4 prepared pans.
Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

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Allow the layers to cool in the tins for 10 minutes.
Turn out onto wire racks, peel off the parchment and let them cool completely.

The Filling.
Add the margarine, almonds and sugar into a stand mixer (or you can beat it by hand with a wooden spoon). Beat really thoroughly until it is light and fluffy, you may need to add in the soya milk to help with the fluffiness.

It must be fluffy as the cake is very fragile, utterly delicious to eat 🙂

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Spread each cake layer with the apricot conserve.

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Make sure you take it right to the edge.

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Then onto three layers carefully spread that lovely, fluffy almond cream.

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Assemble so that the top layer is only covered with the conserve, you are about to add the ganache.

The Ganache
Pour the soya cream into a small pan and bring up to the boil (just bubbles breaking at the edge of the pan). Remove from the heat and stir in the chopped chocolate and stir until all melted.

Allow it to cool for 10 minutes.

I make a collar of greaseproof paper around the cake that extends a couple of centimetres above the top.

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I then pour in the ganache and swirl it nicely. Add the remaining pistachios to make a nice design however you like.

N.B. Beware, serve this to a group of friends and they will be back next week for more

😀

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