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. 

Speculaas Spiced Sweet Potato and Carrot Cake

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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.

 

 

 

Tiramisu Cake

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A delicious cake, inspired by a wonderful Italian dessert. Instead of using butter, I’ve used Farrington’s Mellow Yellow Coldpressed Rapeseed Oil.  You’ll have to keep this cake in the fridge as the frosting has mascarpone and cream in it, but let it come up to room temperature for a few minutes to enjoy it at its’ best though.

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280g Farrington’s Mellow Yellow Cold pressed rapeseed oil

20g Milk (not skimmed)

300g Soft brown sugar

300g Self raising flour

5 medium eggs

5ml Baking powder

15ml Camp coffee

2.5ml Beau cappuccino extract

250g Mascarpone Cheese

140ml Double cream

60ml Amaretto

4tbs Icing sugar

5ml Cocoa powder to decorate

 

1. Heat the oven to 180C.

2. Grease and line two 9″ cake tins.

3. Into a large bowl, place the oil, milk, sugar, flour, eggs, baking powder, Camp coffee and Cappuccino extract.

4. Beat together for 4-5 minutes until combined and creamy,

5. Divide equally between the two cake tins.

6. Bake for 30-35 minutes until the cakes are cooked and the tops are springy.

7. Remove from the oven and allow the cakes to cool in the tins for 5 minutes.

8. Turn the cakes out onto wire racks and leave until cold.

9. For the filling and frosting, beat together the Mascarpone cheese and double cream until thick.

10. Beat in the amaretto and icing sugar.

11. Sandwich the cakes together using half of the amaretto icing.

12. Spread the other half of the amaretto icing over the top of the cake.

13. Sprinkle the frosting lightly with cocoa powder.

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14. Keep chilled due to the filling and frosting.

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15. Allow the slices of cake to come to room temperature prior to serving to allow the sponge to soften (cold sponge cake isn’t very nice, after all!)

My Perfect Valentine’s Day Meal – Fillet Steak in a Worcestershire Cream Sauce

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This recipe is some 20 odd years old.  I know this because it was from a meal I had way before my eldest was born and he’s now 19 and studying at University!  The story goes that my husband and I went out for dinner one night and I ordered a fillet steak in a Worcestershire Sauce from the menu.  It was sublime, so I asked for the recipe. Needless to say, Chef was more than a little reluctant to give away his recipe, but he did give me the list of ingredients, without the quantities, so I had to set about creating this myself.  I’ve ‘toned it down’ a little with the addition of cream it’s a bit tangy for my daughter without, but either way this is one delicious dish.

If the way to a person’s heart is really is via their stomach, then this surely is the way to get you there.

To create my Valentine’s dish for 2 is as simple at this….

15ml Rapeseed oil (I recommend locally produced Farrington’s Mellow Yellow)
1 small onion, chopped finely
2 Fillet steaks
50g Mushrooms, sliced
5ml Plain flour
1 Knorr Beef Stock Pot
125ml Boiling water
15ml Worcestershire Sauce
5ml Tomato puree
Salt and Pepper to taste
30ml Double cream

1. Heat the oil in a frying pan until it lightly shimmers.
2. Fry the onions until lightly golden in colour.
3. Add the fillet steak to the pan and braise the on both sides until cooked to your preference, then remove the steaks from the pan to rest.
4. Lightly fry the mushrooms until browned.
5. Dissolve the stock cube in the boiling water.
6. Add the flour to the frying pan and mix to absorb all of the oil.
7. Add the Worcestershire Sauce and tomato puree to the pan and mix.
8. Gradually add the stock, stirring constantly until thoroughly mixed and no lumps are present.
9. Add the double cream and stir through.
10. Season to taste with salt and pepper.
11. Return the steak to the pan and heat through.
12. Serve.

I chose to serve our dinner with Potato Dauphinoise, Sweet Potato Fondant and roasted mixed vegetables. (Click on the links to take you to my recipes for these dishes).

I created this meal for the Central England Co-Operative.  I was sent a voucher with which to purchase my ingredients. All of the ingredients above were sourced from my local Co-Op.