desperance: (Default)
In other news, I got up this morning to find dry pasta scattered with a wilful paw all over the dining-room floor.

But! This is mainly significant of the fact that the pasta/parmesan/sage/whisky interface is a success. Even without the great wheel of parmesan to mix it in. I can see it becoming a signature dish.

Also, I bought extra-large satsumas in the market yesterday. These turn out to be indistinguishable from, um, oranges. *is impossibly naive*

And several of you asked how to make a raspberry almond cake, so here are your instructions:

1. Start with a recipe for apricot cake, and fail to find any fresh apricots.

2. Cream 175g of butter with the same of caster sugar. (If the butter's too cold, grate it. And try not to let the cat lick the grater.)

3. Beat a couple of eggs, and mix them in gradually. If anything wants to curdle, add a tablespoon of flour to stabilise it.

4. Fold in 175g of self-raising flour, and 100g of ground almonds.

5. Add a couple of tablespoons of milk, and a lot of raspberries. A lot. It might have been 300g. Actually it might have been more.

6. Dollop into a cake tin - mine was 22cm, non-stick, spring-form - and bake at gas mark 4 for an hour or so. Next time I might leave it a little longer.

Actually, next time I might add chocolate in some form or other. I know there are those among you who do not believe that chocolate makes everything better, but they are a heretic sect and we shun them. *shuns*
desperance: (Default)
Okay, this works rather well. In the interests of full disclosure: my improvised white chocolate ganache did not work quite so well; it was a leetle more liquid than intended, so it kind of slid off the cake overnight and pooled on the plate. This is, um, not photogenic, hence no photos; but it's not exactly a disaster either. I just serve cake with a dollop of icing on the side...

Chocolate Beetroot Cake

85g cocoa
200g plain flour
2 tsp baking powder
225g vanilla sugar
280g beetroot
3 eggs
200ml sunflower oil

First, cook your beetroot. Some people roast 'em in their skins, and then peel; some boil in their skins, and then peel. Both of these take time, which I didn't have. I peeled 'em, chunked 'em, boiled 'em till a knife slid in; maybe half an hour. Then I flushed 'em with cold water till cool.

Sift the flour, cocoa and baking powder into a large bowl with a large pinch of salt.

Whizz the cooked beetroot in a food processor. Add eggs one at a time, then the oil, then the sugar.

When your gloop is smooth and of a pinkness extraordinary, stir it into the dry stuff. Pour the resultant batter into a lined loose-bottomed 23cm cake tin. Bake in a medium oven for 45 mins or so, until firm. If the surface cracks, don't worry.

Cool on a rack, then ice it better than I did.

[ETA: I am fairly sure you could do this with grated raw beetroot. I am fairly sure, indeed, that you could take any carrot cake recipe and substitute beetroot in whole or in part. Just, this time I was kinda following a recipe, with variations. Next time I may be looser...]


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November 2017

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