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. 

Orangeblossom Water Scones

After recently being sent a bottle of Nielsen Massey Orange Blossom Water to try & being wife to a man that loves good, simple baking, I dug out my trusty, basic scone recipe and set about making him a batch of scones.

225g Self raising flour
Pinch salt
50g Butter, cold & cubed quite small.
25g Caster sugar
50g Sultanas
1 Egg (medium sized)
5ml Nielsen Massey Orange Blossom Water
1 Medium sized orange
100ml Greek yoghurt
1. Heat your oven to 220C
2. Rub the butter into the flour and salt until it resembles breadcrumbs.
3. Grate the zest from the orange and stir into the flour with the sugar and sultanas.
4. Lightly beat the egg to break the yolk.  Reserve 1tbs to glaze the scone tops.
5. Squeeze the juice from the orange.
6. In a measuring jug, put the egg, orange juice, orange blossom water and enough Greek yoghurt to make 150ml.  Mix together thoroughly.
7. Add the yoghurt & orange mixture to the dry ingredients and work together gently until it just forms a ball.
8. Gently knead the mixture on a lightly floured board.
9. Lightly roll out to a thickness of 1cm.
10. Cut out using a 6.5cm circular cutter and place onto a greased baking tray.
11. Re-roll any trimmings and cut out more scones.
12. Glaze the scone tops with the reserved egg, being careful not to allow it to dribble down the sides.
13. Bake for about 10 minutes until golden brown on top.
14. Remove from the oven and allow to cool on a wire rack.
 
The lighter you handle the scone dough, the better your results will be.  Mix the wet and dry ingredients together gently, knead the dough lightly and roll out carefully.
Perfect sandwiched together with some Roddas Clotted Cornish Cream and strawberry jam.
My husband’s verdict on these scones? Let’s just say they didn’t last long after the first bite!
I was sent a bottle of Nielsen Massey Orange Blossom Water free of charge.  I was under no obligation to either use it, develop a recipe or to give it a positive review.

Chocolate Fudge Cake

This is an incredibly moist chocolate cake that’s not too sweet.  The chocolate fudge icing is a wonderful topping which balances it out perfectly.

300g Plain flour
1/4 tsp salt
450g Granulated sugar
2 Eggs
5ml Bicarbonate of Soda
125ml Milk
15ml Lemon Juice
250ml Water
250g Butter
3tbs Cocoa
5ml Vanilla
Icing:
150g Butter
30ml Water
5ml Vanilla
30ml Cocoa
325g Icing sugar

1. Heat the oven to 180C
2. In a large bowl, mix together the flour, salt, sugar, eggs, bi-carbonate of soda, milk and lemon juice.
3. Set aside for 5 minutes, whilst you:
4. Heat the water, butter, cocoa and vanilla extract together until the butter has melted.
5. Add the butter and water mix to the bowl and mix well to combine.
6. Grease a 25x30cm deep dish.
7. Pour the cake batter into the dish.
8. Cook for approximately 25 minutes until a skewer comes out clean.
9. Remove the cake from the oven and leave to cool in the dish.
10. Melt together the butter with the water and vanilla.
11. In a large bowl, mix together the icing sugar and cocoa.
12. Add the water and butter mixture into the icing sugar and cocoa and beat until thoroughly mixed, with no lumps.
13. Pour over the cake and leave to set.

I chose to make this for my daughter’s 13th birthday in a bundt tin.  After cooking, I left it in the tin for 10 minutes before turning out on to a cooling rack until cold.  It was then transferred to a cake stand and the fudge icing poured over the top.  If you leave the fudge icing to set and cool for a few minutes you will find that it thickens up a bit and therefore coats the cake better.

Quick Red Onion Relish

This is a great & quick dish to serve alongside any dish of meat, or even with some cheese & a wedge of bread.  Very versatile indeed!

2 Red onions
25g Butter
1 heaped Tsp Sugar
10ml Balsamic vinegar

1. Slice the onions.
2. Melt the butter in a saucepan.
3. Fry the onions until they soften.
4. Add the sugar and cook for a few minutes until the onions start to break down.
5. Add the balsamic vinegar and continue to cook further for a few minutes until the relish becomes sticky & syrup-like.
6. Serve hot as an accompaniment with a meal or allow to cool and serve with cheese & cold meats.