Typically Tropical Bundt© Cake

img_4292

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. 

Speculaas Spiced Sweet Potato and Carrot Cake

image

Carrot cake is always a huge favourite in my household and, after being send a sample of vandotsch Speculaas Spice Mix to try, I thought I’d treat my husband today and make him his favourite cake but with this added flavour twist.

For those that don’t know what speculaas spice is; it’s a blend of cinnamon, cloves, ginger and other spices originally from Dutch bakers that are traditionally used to flavour biscuits. Based on his Dutch grandmothers’ sweet tasting spice mix the founder of The Speculaas Spice Company has now developed his own unique blend in a powdered form which you can add to a variety of ingredients and drinks, which you can buy from their website.

I baked my cake in a Nordicware rose shaped bundt tin today.

For my speculaas spiced sweet potato and carrot cake, you’ll need:

200ml Farringtons cold pressed rapeseed oil

250g Soft brown sugar

3 Eggs, separated

100g Sweet potato, grated

50g Carrot, grated

10ml Lime juice

250g Self raising flour

2.5ml Bi-carbonate of soda

5ml Baking powder

10ml Vandotsch speculaas spice mix

For the frosting:

175g Mascarpone cheese

150g Philadelphia cheese

100g Icing sugar

10ml Vandotsch speculaas spice mix.

2 crushed biscuits, crushed, to decorate

 

1. Heat your oven to 180℃/160℃ fan.

2. Grease the inside of you bundt tin (I use my Homemade Cake Release recipe to grease mine, then lightly flour the tin, tapping out any excess.

3. In a large bowl, place your oil, sugar and the egg yolks and beat until well mixed.

4. Add the grated sweet potato and carrot along with the lime juice and mix thoroughly.

5. Sift in the flour, bi-carbonate of soda, baking powder and Vandotsch speculaas spice mix and stir to combine.

6. In a clean bowl, whisk the egg whites until they form soft peaks.

7. Fold the egg whites through the cake mix gently until no white areas remain.

8. Tip the cake mix into your prepared bundt tin, making sure you fill all the detail with cake mixture.

9. Bake for 40-45 minutes, until a skewer comes out clean when tested in the deepest part of the cake.

10. Leave the cake in the tin for 10 minutes to cool a little.

11. Turn the cake out onto a cooling rack and leave until cold.

12. For the frosting, beat together the mascarpone and Philadelphia cream cheeses with the icing sugar and Vandotsch speculaas spice mix.

13. Spread the frosting over the cake.

14. Sprinkle with crushed biscuits and serve.

As this cake has a frosting made from mascarpone and cream cheese, the cake must be stored in the fridge to keep it fresh.  Remember to remove the cake from the fridge about 10 minutes before serving to allow it to come back to room temperature.

The 25g refill of Vandotsch speculaas spice mix was sent to me free of charge.  I was under no obligation to produce or share a recipe using this product. No other payment has been received in respect of this recipe.

 

 

 

Hot Cross Bun & Butter Pudding

image

It’s Spring and the weather is starting to heat up a little. Flowers are starting to show and share their beautiful colours with the world as they awaken from winter. It’s Easter this weekend; a time for rebirth, and the clocks ‘Spring forward’ giving us lighter nights to enjoy.

I’ve not quite joined the cold pudding club yet, as the nights can still give us a chill, so I’ve decided to choose an old favourite for my recipe creation with the Central England Co-Operative and bring you a twist on a bread & butter pudding, but using hot cross buns instead, and adding extra fruit.  These red berry hot cross buns are absolutely delicious and I’m really glad I didn’t use both packets when making my recipe as I know I’ve got spares to enjoy toasted with butter and a coffee tomorrow evening.  This is how I’ve made my Hot Cross Bun & Butter Pudding.  All my ingredients are Co-Operative own brand products:

image

Unsalted butter

6 red berry hot cross buns

1 punnet blueberries

4 large eggs

300ml double cream

30ml milk

Dark chocolate infused with orange oil

Custard to serve

 

1. Preheat your oven to 160°C.

2. Slice your hot cross buns horizontally and butter both of the cut sides.

image

3. Butter the inside of an ovenproof dish.

4. Place the bottom slices of the buns, buttered side down, into the base of your dish.  Cutting them to fit the gaps.

image

5. Sprinkle the blueberries over the buns.

6. Using the cross on the bun tops, cut the bun tops into strips about 1.5cm wide. Make a cross with these, cut side down.

7. Cut the remaining pieces into chunks and place them around your cross, cut side up to give a contrast.

image

8. Beat the eggs, cream and milk together and pour over the hot cross buns.

image

9. Allow this to soak into the buns for 5 minutes.

image

10. Break the chocolate squares into smaller pieces and use to outline your cross.

image

11. Bake in the oven for 35-40 minutes until the egg and cream mixture has set.

image

12. Serve with custard.

This recipe was created for the Central England Co-Operative. I received vouchers to purchase my ingredients to create this recipe.

Brown Banana Muffins

eaf36-img_6789

Having bought a couple of packs of reduced price bananas (20p for 5!) recently and not wanting them to go to waste, I’ve slightly changed my Banana and Choccie Chunkie Muffin recipe, which incidentally was the first ever post on my blog back in May 2011, to produce these:

Instead of using butter, I’ve substituted it 80% for Farrington’s Mellow Yellow Rapeseed Oil and 20% milk.

280g Plain flour

5ml Baking powder

5ml Bicarbonate of soda
2.5ml salt
125g Soft brown sugar
3 large, over-ripened bananas (about 450g peeled weight)
1 egg, beaten
90ml Rapeseed oil
60m Milk
 
Fan oven: 170°C.
 
1. Line a deep, 12 cup, muffin tin with tulip paper cases.
2. In a large bowl place the flour, baking powder, bicarbonate of soda, salt and sugar.  Mix these together thoroughly with a fork to get some air into the dry mixture.
3. In another bowl mix together the mashed bananas, beaten egg, rapeseed oil and milk.
4. Make a well in the dry ingredients and add all of the wet mixture.  Mix both together quickly for no longer than 20-30 seconds until just combined.  Make sure that you scrape the sides and the bottom of the bowl properly to incorporate all of the dry mixture but DO NOT BEAT the mixture or worry about small lumps.
5. Fill each muffin cup to about 3/4 full.  This will then make 12 muffins.
6. Bake for 20-25 minutes until the tops are slightly browned and spring back when touched.
7. Transfer the cakes to a cooling rack until cool.
 
I also made up a batch of blueberry muffins using oil and milk as the butter substitute, so I’ll share the recipe shortly for those too.