Sweet by Ottolenghi & Helen Goh: Little Baked Chocolate Tart
Rather than making one large chocolate tart to serve after a meal, it’s sometimes fun to make lots of individual ones. A shard of Sesame Brittle works well on top of these tahini tarts.
SWEET includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
SWEET by Ottolenghi & Helen Goh is now available online and at leading bookstores countrywide:
Let's Cook With Jul! Ep.49: Sweet Potato Pudding
I will be making Sweet Potato
Pudding
See recipe below:
SWEET POTATO PUDDING
INGREDIENTS:
½ cup Grated Coconut
2 pounds sweet Potato
1/4-pound Yellow Yam
1 teaspoon Ground Allspice
1 teaspoon Ground Nutmeg
1 tablespoon Ground Cinnamon
2 tablespoons Vanilla Extract
1 can Coconut Milk
1 cup Cornmeal (Yellow)
2 cups All-Purpose Flour
1 cup Sugar (Brown)
1 teaspoons Salt
½ cup Raisins&currants (soaked in 3 tbsp port cooking wine overnight, Optional)
TOPPINGS:
1 teaspoon Ground Cinnamon
½ teaspoon Ground Nutmeg
½ tablespoon Vanilla Extract
2 tablespoons Sugar
½ cup Coconut Milk
DIRECTIONS:
INSTRUCTIONS
1. Preheat oven to 375°F. Grease a 10 Springform Pan.
2. Peel all the yams and sweet potatoes Set a box grater, zester side up, into a large mixing bowl. Grate the sweet potatoes, yam, and coconut using the zester. This is labor intensive but gives the pudding a great texture.
3 Add the can of coconut milk to the potato mixture. Then add the dry ingredients that was set aside, which includes the flour, cornmeal, cinnamon, nutmeg, baking powder and salt the mix. Add the remaining ingredients, molasses, raisins, currants, and the port wine.
3. Use a wooden spoon to combine all the ingredients until it forms a batter.
4. Pour the mixture into the prepared pan and bake for one hour in the preheated oven. Remove from oven after 1 ¼ hrs. of baking time, add the topping, and then continue to cook for 10 more minutes.
5. A wooden skewer inserted into the center should come out clean. You will see caramelization around the edges of the baking pan, but this will not be set like a cake. The consistency will be similar to that of pumpkin pie with a stiff filling.
6. Let cool for 30 minutes. Use a knife around the edge of the pan and gently remove the side ring. Continue to let cool at room temperature on a wire rack for 2 hours or more, until cool completely.
Topping
1. In a small saucepan boil your spice mixture. Combine all ingredients on medium high heat and bring to a boil. Continue to boil until reduced by half. (About 10 minutes). Remove from heat and let cool.
How to make moist cakes
Want to know my little secret to keeping my cakes delicious and moist? Then follow my very simple recipe below.
You can add the sugar syrup on to cakes and cupcakes which will add moisture and flavour. Brush the syrup on the cupcakes/cake as soon as you take it out of the oven as this will help the syrup to soak into the cake. If you feel the cake is a bit dry you can pour most of the syrup onto the cake, likewise, if the cake is softer and more moist, then just pour a smaller amount over the cake. Don’t pour all the syrup on the cake otherwise it will become too soft and unstable.
INGREDIENTS:
FOR 4 – 6 CAKES:
1 cup water, 1 cup castor sugar, juice of 2 – 3 lemons or oranges
Method:
Put the water into a microwave jug and cook on high for 1 minute and stir
Add any flavouring and allow to cool
Store in airtight container in the fridge for up to one month
For my sponge cake recipe, check out my website lulubellesbakes.com for this and MORE delicious cake recipes!
#lulubellesbakes #moistcakes #caketips
Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking
Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
Read more:
Get the recipe:
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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
***************************
All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-
Sweet Potato Hummingbird Cake | Poole's Diner | HARD
Holy moly, this is a heavy cake!
It's not actually hard to make, but there are a LOT of ingredients to prepare and put together. Shelling the peanuts, chopping the pineapple, roasting bananas, grating sweet potatoes...it's just a lot...and doesn't include the icing. But it makes a huge, dense, heavy cake that will feed a crowd!
I've been wanting to make this since at least this time last year, but getting the raw, green peanuts is difficult when they are out of season. If you can't find them, feel free to replace them with unsalted roasted peanuts, or really any other nut of your choice. I just try to make the recipe as close as I can to what is printed, so I waited.
I found this recipe here, which is almost the same as in the book but has twice as many bananas in it:
Nutrition (1/16 recipe, a very generous serving):
Calories: 1198
Fat: 78g
Protein: 17g
Carbohydrates: 112g (6g fiber, 73g sugar)
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