Typically Tropical Bundt© Cake

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When you’ve been sent some bottles of refreshing Grace Foods Aloe Drink to try and you want explore what you can do with it, apart from enjoy drinking it, then what else can you do, except make a deliciously moist and tasty cake?

Grace Foods Aloe Refresh Aloe Vera Drink

Well, this is exactly what happened recently and exactly what I did. So, read on, get your apron on, your ingredients out and enjoy some time in the kitchen before tucking into a slice (or two) of this deliciously moist cake.

Typically Tropical Bundt© Cake

Cake:

Glaze:

Icing:

Typically Tropical Bundt© Cake

  1. Heat the oven to 160ºC (140º Fan).
  2. Butter and flour a 6 cup Bundt© tin.  I used the Nordicware Anniversary tin that you can find on Amazon.
  3. In a stand mixer, or using an electric whisk, cream the butter and sugar for 4-5 minutes until light and fluffy.
  4. Beat in the eggs, one at a time, until fully combined.
  5. Add the vanilla extract, coconut milk, rapeseed oil and 120ml of the mango purée and beat thoroughly for 4-5 minutes on a medium speed until it has increased in volume and is creamy.
  6. In a separate bowl, sieve together the flour, salt, bi-carbonate of soda and baking powder.
  7. Mix half of the flour into the wet mixture until just combined.
  8. Add the remaining 60ml of the mango purée and fold together.
  9. Fold in the final half of the flour gently.
  10. Pour the mixture into your Bundt© tin and smooth the surface level.
  11. Bake for 65-70 minutes until the cake has just started to shrink from the edges of the tin and a skewer comes out clean when inserted into the thickest part of the cake.
  12. Allow to cook in the tin for 5 minutes, whilst you make the glaze.

Typically Tropical Bundt© Cake

  1. In a small saucepan, heat the caster sugar and Aloe Vera Drink until boiling, then reduce the heat to a rolling boil and the syrup has reduced by half.
  2. Using your skewer, make a series of small holes in the flat surface of the cake and slowly spoon half of the glaze over the cake, allowing it to soak in fully.
  3. Invert the tin onto a wire cooking rack and prick the top with your skewer all over then, gently and slowly spoon the other half of your glaze over the top of the cake, again allowing it to soak in fully.

Typically Tropical Bundt© Cake

  1. Leave the cake to cool completely.
  2. Mix together the Aloe Vera Drink and mango purée, then sieve the the icing sugar into it, mixing thoroughly until you get a thickish icing.
  3. Gently pour the icing over the top of the cake, allowing it to drizzle down the outside edge and into the centre hollow.

Typically Tropical Bundt© Cake

You can find mango purée and coconut milk in the international food aisle of your local supermarket.  I tend to use my Kenwood Major Titanium stand mixer to make cakes in if it involves beating the mixture for several minutes as it leaves me to get on with setting up the next stage of my preparation.  If it’s something that only needs a very quick mix, then I use my Kenwood K-Mix hand mixer instead.

Grace Foods sent me some bottles of their Aloe Refresh Aloe Vera Drinks to sample.  I was under no obligation to develop any recipes or provide a review of their products in return for these drinks. 

Rosewater meringues

Having recently been sent a bottle of Nielsen Massey Rosewater to try and loving the simplicity of a good meringue, I was keen to develop my basic meringue recipe to make this light and delicate dessert.
4 Egg whites (8tbs egg white)
225g (8oz) Caster sugar
5ml (1tsp) Cornflour
5ml (1tsp) White vinegar
5ml (1tsp) Nielsen Massey Rosewater
Pink gel paste food colouring (optional)

1. Preheat your oven to 130C.

2. Line two baking trays with baking parchment.

3. Making sure your mixing bowl is very clean and grease free (or your egg whites won’t whisk up), whisk the egg whites until they form soft peaks.

4. Gradually add the caster sugar, a spoon at a time, whilst continuing to whisk.  Your mixture will become thick and very glossy.

5. Mix the cornflour, vinegar and Rosewater together then fold into the meringue mix (add any paste colouring at this point too, if desired).

6. Spoon the meringue mixture into a piping bag (I use disposable ones, to save on the washing up!) Snip off the bottom of the bag horizontally to give you a 1cm cut.

7. Pipe even sized circles onto the parchment, approx 3cm in diameter.

8. Place in your preheated oven for 60 minutes, until dry.

9. Remove from the oven. If you gently remove one from the baking parchment and tap the base, you’ll know it’s cooked because it’ll give you a hollow sound.

10. Allow to cool completely on a cooling rack.

I’ve sandwiched mine together with some double cream which I’ve whipped up with some icing sugar and 5ml of the Nielsen Massey Rosewater to make a decadent, deliciously light and summery dessert.

You can see in my photos that I’ve created a ‘striped’ effect on my meringues.  This is incredibly simple, but effective to do. Using a disposable piping bag, pinch the bottom point between your thumb, fore and middle fingers.  Turn the bag inside out, over your hand and arm.  Keeping your hand inside and the point pinched to hold it still, use a clean cocktail stick to smear stripes of your chosen gel colour down the inside of your bag. Gently turn the bag back the correct way and fill with your meringue mixture.  The first couple of piped meringues will be more subtle in colour and the stripes less defined than subsequent ones.

I was sent a bottle of the Nielsen Massey Rosewater free of charge. I was under no obligation to develop or publish a recipe using the product.

White Chocolate, Cranberry & Blueberry Blondies with Peanut Butter Frosting

This one was originally meant to be a chocolate brownie, until I found I had no dark chocolate left but lots of white chocolate so I had to change my mind. This is therefore my experiment and I’m pleased to say it worked & my family enjoyed it.

225g Caster sugar
4 Eggs
225g Butter
5ml Vanilla paste
150g Plain flour
225g White chocolate drops
100g Dried cranberries & blueberries 
Frosting
75g Butter
175g Light soft brown sugar
5ml Vanilla paste
150g Chunky peanut butter
30ml Milk
1. Preheat the oven to 180C.
2. Line a 20cm/8″ square brownie pan with baking parchment.
3. Beat the sugar and eggs until light & airy.
4. Melt the butter and beat into the sugar and egg mixture along with the vanilla paste.
5. Fold in the flour gently, being careful to retain the air you’ve incorporated.
6. Gently stir in the chocolate chips, cranberries & blueberries until just combined.
7. Bake for 35-40 minutes until still soft in the centre.
8. Remove from the oven and leave to cool.
9. Beat together the butter and soft brown sugar with the vanilla paste 
10. Stir in the peanut butter and milk until combined.
11. Spread over the cooled blondie.
12. Cut into 16 pieces to serve.