Goddess of Cake

Red Thoughts on Valentine’s Day
February 13, 2010, 19:42
Filed under: Baking | Tags: , , , ,

An open heart is something to I’d like to wish everyone, open to hold the world, open for freedom and commitment both. No sweet Valentine’s gifts from me, no junk to show that I care. Since I don’t, at least about any businesspeople getting rich with people’s earnest needs to be loved and cared for.  Or maybe I’m just bitter since the only Valentine’s Day greeting that I can count on comes from dear Maman? But a pair of lovely yellow mittens, knitted with guaranteed love to protect my hands is not bad at all, maybe enough to turn my hardened heart a bit soft on Valentine’s Day… So suddenly I found myself thinking about red food, and about a pretty red cake, and maybe a pink smoothie to go with it.

Being not keen at all on artificial colourings and such I went for dear old beetroot in search of a red hue (did you know that beetroot can be used to make a home made lip gloss?). My previous experiences with beetroot baking had not been so very splendid, so a retake was in order.  But alas, after baking my oh – so – pretty pink batter  I found out that the insides of my reddish beetroot cupcakes were a shade of a bright yellow! Yellow is the colour of envy and jealousy, versus red as the colour of love and passion.  Perhaps not the message you should convey on Valentine’s Day…

Beetroot Cupcakes with Hazelnut and Chocolate Spread

16 pieces

4 dl wheat flour

1 dl sugar

1 beetroot

1 tsp baking soda

3 tsp baking powder

1 tsp egg replacer (optional)

1 tsp vanilla powder

1 tsp ginger powder

1/2 dl shredded coconut, toasted on a dry pan

1 dl oil

2 dl oat cream

1 dl oat milk

1 tsp strawberry vinegar

The Icing

120 g hazelnuts

1 dl coconut oil

1 dl powdered sugar

1 dl cocoa powder

a dash of vanilla

a pinch of salt

I wanted the beetroot to be as finely grated as possible, so I used my funky juicer from the 70’s.  I juiced the beetroot, and combined the juice and the left over beetroot pulp, which resulted about 1 dl of beetroot mush.  I mixed this mush with the rest of the wet ingredients.  Then I combined in bowl the dry ingredients, and added the wet. I poured the batter into muffin forms and baked the cupcakes about 20 minutes in a 200°C oven.

The icing is kind of a homemade Nutella. I made it by first grinding the hazelnuts in a food processor until powdered, and then adding the rest of the ingredients. I put this to the fridge to cool and harden a bit, though it is a bit tricky to handle if it is too cool, especially if you want to pipe it.  If it is too warm,  it will be runny and cannot be piped either.

Red Berry Smoothie

This is an obvious recipe, but maybe worth remembering that in the long run it maybe healthier for your heart than chocolates (would dear Maman say).

1 mango

1 dl frozen red currants

1/2 dl cashews, soaked overnight

1 dl oat milk

1 tsp lucuma

1 tsp maca

Blend all the ingredients!

Banana Cupcakes with a Twist
May 3, 2009, 12:50
Filed under: Baking | Tags: , , , ,

Well, cupcakes again! They are so easy and fast to bake that they have definetely become my favourite thing to bring to parties and such. This time I made them for planting happening with an environmental organisation that I’m currently into.  I wanted to try to bake something with these really gorgeous shade – grown black peppercorns that I bought recently.  It it true what I heard: the aroma of the shade grown black pepper is quite a lot more interesting than the usual stuff that is available in shops. The particular brand that I bought is called Big Tree Farms.

Vegan Banana Cupcakes with Cocoa and Black Pepper

4 dl wheat flour

1 dl cocoa powder

2 dl sugar

2 tsp baking powder

2 tsp egg replacer

1 tsp baking soda

1/4 tsp ground bourbon vanille

2 tsp finely ground black pepper

2 dl mushed banana (about 2 ripe bananas)

2 dl oat cream

1 dl water

150 g vegetable margarine

I melted the margarine first. Then I mixed the dry ingredients, including sugar and egg replacer, in a bowl. The cocoa powder I put through a sieve, in order to avoid lumps. The black pepper I ground using a mortar and pestle, because I wanted to get a really fine powder.  Then I mushed the banana with a fork and added that to the mixture. After that I added the oat cream, the water and the margarine, and divided the dough evenly into muffin forms. I baked the cupcakes about 20 min in 200 °C.