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Tagged With: cake

Millet-Coriander Carrot Cake

It’s a toss up whether the texture or flavor of this cake make it such a winner- but combined there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth with coconut oil, and the bright flavor of coriander is delightful . Healthy enough to have for breakfast and tasty enough for tea time or dessert, this versatile cake is a snap to make so enjoy it any time.

Millet Coriander Carrot Cake

Millet Coriander Carrot Cake

Millet-Coriander Carrot Cake

Ingredients

1 cup all purpose or gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground coriander
2 eggs
1/2 cup coconut oil, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 cup grated carrot
1/3 cup millet

Instructions

  1. Preheat the oven to 350 degrees. Line the bottom of an 8x8' cake pan with parchment paper, grease and flour the parchment and sides of the pan..
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
  3. In a large bowl, whisk together the eggs, sugar, maple syrup and coconut oil. Gently fold in the flour mixture. Then add the grated carrot and millet. Stir until just combined.
  4. Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
http://www.silkroaddiary.com/millet-coriander-carrot-cake/

 

Categories: Recipes, Snacky Bits, Sweet Somethings | Tags: , , | 2 Comments

Lemon Thyme Rhubarb Cake

Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic Lemon Thyme Rhubarb cake.  The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful way to take advantage of an abundant rhubarb harvest.

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Lemon Thyme Rhubarb Cake

Ingredients

For the Compote
3 cups rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
1/2 cup water
For the Cake
1/2 cup butter, softened, plus extra for pan
3/4 cup white sugar
2 eggs
1 teaspoon baking powder
1 tablespoon lemon thyme
1 cup all-purpose flour, sifted, plus extra for dusting pan
For the Topping
2 teaspoons lemon thyme
2 tablespoons white sugar

Instructions

  1. Preheat oven to 350 degrees
  2. Butter and flour a 9-inch cake pan or cast-iron pan
  3. In a small saucepan, over medium heat, add rhubarb, sugar and water
  4. Cook, stirring occasionally, until rhubarb has softened
  5. Strain, reserve juice
  6. Set rhubarb aside to cool while you make the rest of the cake
  7. Cream butter and sugar together until smooth
  8. Add eggs, one at a time, mixing well after each addition (batter should look light and fluffy)
  9. Gently mix in the baking powder, salt, lemon thyme and flour - be careful not to over mix
  10. Pour into the prepared pan and smooth the top of the batter
  11. Spoon the rhubarb compote over the top of the batter
  12. Using a butter knife, swirl the compote through the cake batter, being careful not to scrape the bottom of the pan
  13. Drizzle 2 tablespoons of the reserved rhubarb compote juice over the top
  14. Sprinkle with the rest of the lemon thyme and sugar
  15. Bake 25 minutes or until knife inserted in center of cake comes out clean
  16. Serve warm or room temperature
  17. Enjoy with more of the rhubarb compote mixed with whipped cream or Greek yogurt, served on the side
http://www.silkroaddiary.com/lemon-thyme-rhubarb-cake/

Categories: Eastern Europe, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Bejeweled Spice Cake

The baker’s spice holy trinity of Ginger, Indonesian Cassia and Allspice in our Poudre Douce or “Sweet Powder” blend make this upside-down fruit cake an essential for the winter holidays — even if wasn’t such a table-top stunner! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

This cake is as delicious as it is beautiful!

 

Poudre Douce Bejeweled Cake

Ingredients

Topping:
2 cups mixed dried fruit
1/4 cup fresh pomegranate seeds
boiling water
2 Tbl butter
1/3 cup dark brown sugar
Cake:
1-3/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup almond flour
10 Tbl unsalted butter, softened
2/3 cup dark brown sugar, packed
1/2 cup honey
3 large eggs
1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.
  3. Put the 2 Tbl of butter into a 10 inch round cake pan and put it into the oven to melt the butter. Remove pan from oven and swirl the melted butter around, making sure to get some of the butter on the sides of the pan (use your fingers or a pastry brush). Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.
  4. Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside.
  5. In a stand mixer, beat the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Beat in the eggs, one at a time, then the vanilla extract. (Make sure to scrape the sides of the bowl down.)
  6. Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.
  7. Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean). Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.
http://www.silkroaddiary.com/bejeweled-spice-cake/

Categories: British Isles, North America, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Chinese Five Spice Apple Cake

This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I’m happy to still be cooking it today. This recipe is timeless, rustic and highlights the flavors of both the apples and the spice. This old family recipe was one of the first that I adapted to experiment with the amazing world of spices and I’m thrilled to share it. Happy Holidays from our family to yours!

Great Grandmother Carter’s Apple Cake….with Chinese 5 Spice

 

Chinese Five Spice Apple Cake

Ingredients

1 cup vegetable oil
3 eggs
1 vanilla bean, scraped
2 1/2 cups flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 cups chopped apples
1 cup chopped walnuts

Instructions

  1. Mix sugar, eggs, oil and vanilla.
  2. Combine dry ingredients.
  3. Add the dry ingredients to the wet mixture and mix thoroughly.
  4. Fold in apples and nuts.
  5. Bake 45 minutes at 350 degrees in a greased 9" x 13" pan.
http://www.silkroaddiary.com/apple-pie-cake-is-awesome/

Categories: North America, Recipes, Sweet Somethings | Tags: , , , | 4 Comments

Ghost Chile Honey Cake

The combination of chile and chocolate is irresistible, and this Ghost Chile Honey Cake is a mouth watering example. By infusing the chile into honey, we were able to mellow the heat and reveal the subtle fruity flavor of the Ghost Chile. The fudgy and fiery creaminess of the frosting, the moist chocolate cake, and the synergistic tang of the marmalade combine together to make one luscious cake. While it’s perfect for a Halloween party, we’ve made this cake for birthdays, holiday gatherings, and just when we wanted a thick slice of a really good chocolate cake. Enjoy!

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The Ghost Chile Honey infusion in progress.

 

Ghost Chile Honey Cake

Ingredients

Cake:
2-1/4 cups all-purpose flour
1 tsp baking soda
3/4 cup white sugar
1/2 cup Ghost Chile infused honey (3 Ghost Chile pods and 1 cup honey - instructions below)
2 large eggs
1 tsp vanilla extract
3/4 cup vegetable oil
1-1/2 cup buttermilk
Filling:
1 cup of Seville orange marmalade
Frosting:
10 oz dark chocolate, chopped or shaved
1 cup heavy cream
1/2 cup Ghost Chile infused honey
Optional - for a spicier cake, add 1/4 tsp of Ghost Chile Flakes ...or more to the cake batter and/or frosting.

Instructions

  1. To make the Ghost Chile infused honey - A "honey bear" works great for this, as it will also give you a container to store it in. Empty the honey into a small pan and turn the burner to low heat. Put a tiny slit in 3 Ghost Chile pods, and place in the honey. (Make sure you push them down in the honey, so you get all of that wonderful flavor.) Let steep for about 1/2 hour. Cool to room temperature and pour the honey and chile pods back in the "honey bear" (or a clean jar with a lid). This can be made ahead.
  2. Preheat 350 degrees. Spray a 9-inch cake pan with 2-inch sides with pan spray. Cut a piece of parchment to cover the bottom of the pan.
  3. Whisk together flour, baking soda, salt and cocoa powder in a small bowl. In a larger bowl, whisk together sugar, infused honey, eggs and vanilla until well blended. Whisk in the vegetable oil, then half of the flour mixture. Whisk in all of the buttermilk, then the rest of the flour mixture. Pour into your prepared cake pan.
  4. Bake the cake about 55 minutes (or until your cake tester comes out clean). Your cake will have a slight "dome", but that's ok. Let it cool for about 10 minutes, then invert it onto a cooling rack to finish cooling. Remove parchment.
  5. While the cake is cooling, you can make the frosting. Fill a small saucepan halfway up with water, and put on a medium-high burner. Get a non-plastic bowl that will easily fit on top of the saucepan. You now have a double-boiler, which is used to melt chocolate (so that it doesn't burn). Put the chocolate in bowl, and stir until it's almost melted. Set bowl aside. Pour out the water from the saucepan and pour in the honey and cream. Bring to a boil, then pour over the melting chocolate and stir until smooth. Let it cool.
  6. Assembly - When cake is cool, carefully cut it in half horizontally. Place the bottom of the cake onto a plate. Spread the marmalade over the cake bottom, being careful not to spread it all of the way to the edge. Place the other half of the cake on top of the filling, and gently press down. (This is why you don't want to spread the filling all of the way to the edge - it will ooze out when you press on the cake.) With a butter knife (or offset spatula), frost the cake. (After you've put all of the frosting on the cake, you can 'smooth' it out by dipping a clean knife into hot water, wiping it off, then using the warm knife to 'smooth out' the frosting.)
  7. Keep cake in an airtight container, so that it won't dry out.
http://www.silkroaddiary.com/ghost-chile-honey-chocolate-cake/

Categories: North America, Recipes, Sweet Somethings | Tags: , , , , | Leave a comment