Bleeding Eyes Fault Line Cake

Bleeding Eyes Fault-Line Cake - Candy Coated Culinista

Happy Halloween everyone. This is my second favourite holiday in conjunction with Dia de los Muertos. I knew I wanted to make a new cake and well I am very happy how creepy; but cute this turned out.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tbsp espresso powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 2 cups milk
• ½ cup canola oil
• 2 tsp pure vanilla extract
• 2 tsp fancy molasses
• ½ cup boiling water
Buttercream
• 2 cups butter, at room temperature
• 5 cups confectioners’ sugar
• 3 tbsp milk
• 4 tsp pure vanilla extract
• Red food powder
• Clear Piping Gel
• Bloody candy eyes
• Black sprinkles

Assembly
Cake

1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla, molasses and water.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 45 to 50 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
Buttercream
1. Using the stand mixer with the whisk attachment beat butter and confectioners’ sugar until creamy for about 10 minutes.
2. Add in milk and vanilla and combine well.
Fault Line
1. Do a crumb coat of white buttercream and place in fridge and let firm up.
2. Apply eyeballs and sprinkles to cake.
3. Mix red food paint and clear piping gel until mixture turns red.
4. Pour into piping bag and decorate cake.
5. Enjoy

Tips
• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.
• Batter may look far too runny; but don’t worry.

Please Enjoy

My thoughts
This cake was my backup cake if my more gruesome cake didn’t turn out. Well … sigh…my gruesome cake didn’t turn out because there was a technique I just couldn’t get to work. However, I am totally loving this back up cake turned out. It’s still very halloweeny and my fault line improved and it’s not keg shaped. Now I just have to work on another technique and next year I post one perfectly Halloween themed cake (fingers crossed). This is the same recipe I used for my Skull fault line cake; I just changed the decorations. Amazingly moist; but this time the buttercream had a much better texture. Not adding food colouring and whipping it for much longer helped a lot.

Everything Drop Biscuits with Cream Cheese

Everything Drop Biscuits with Cream Cheese - Candy Coated Culinista

Who doesn’t love an everything bagel and now to make it in a biscuit form … yes please.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 12 min.
Difficulty level is: Easy

From: Smitten Kitchen Everyday

Ingredients
Seed Mix

• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1 tbsp dried minced onion
• 2 tsp minced garlic
• 1 tsp coarse salt
Biscuits
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• 1 tsp coarse salt
• 4 tbsp cold unsalted butter, cut into cubes
• 115 grams plain cream cheese, cold, cut into cubes
• 1 cup buttermilk

Assembly
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper.
3. Combine seeds into a small bowl.
4. Using a large bowl combine flour, baking powder and salt.
5. Add in cold butter and cream cheese and using fingertips or pastry blender, combine until mixture resembles a sand texture.
6. Add in buttermilk and stir until just combined, with the dough clumping together.
7. Drop 12 equal portion into the seeds mixture.
8. Space evenly on parchment paper and bake for 12 minutes.

Tips
• These are best on the first day.
• You can also freeze the dough in mounds; just let warm slightly from freezer and then roll in seeds and bake.

Please Enjoy

My thoughts
What a great recipe and this was the one recipe that caught my eye immediately. I did find it a tad salty adding extra salt after there already being salt in the seed mixture; but otherwise love love love with the cream cheese in the dough … drool worthy. I also halved the recipe and it was simple enough, if you don’t need all 12 one day or freeze the other half. The cook time was off for me by 10 – 15 minutes; but I am already making these again Saturday morning.

Bloody Brains Halloween Meatloaf

Bloody Brains Halloween Meatloaf - Candy Coated Culinista

Bloody Brains Halloween Meatloaf – Candy Coated Culinista

What a happy accident this meal turned into. I was having company over and said I haven’t made meatloaf in awhile and this amazing recipe just fit the bill.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Easy

From: No Crumbs Left

Ingredients
Glaze

• 1 cup ketchup
• ¼ cup brown sugar
• 3 tbsp apple cider vinegar
• ½ tsp hot sauce
Meatloaf
• 1 pound ground beef
• ½ pound ground veal
• ½ pound ground pork
• 2 large eggs
• 1 cup finely chopped yellow onion
• ¾ cup gluten-free white bread crumbs
• ¾ cup chopped fresh parsley
• ¼ cup chopped fresh chives
• 2 tbsp chopped fresh basil
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 8 slices of bacon

Assembly
1. Preheat oven to 350°F.
Glaze
2. Using a small bowl, combine ketchup, brown sugar, cider vinegar and hot sauce.
Meatloaf
3. Using a large bowl mix ground meat, eggs, onions, bread crumbs, parsley, chives, basil, salt, black pepper until combined.
4. Form mixture into a brain shaped loaf on a baking pan.
5. Cover with bacon slices and tuck under bacon ends along the sides.
6. Bake for 45 minutes, then remove meatloaf from the oven, and brush half the glaze over top.
7. Bake for another 15 minutes or until meatloaf is cooked through and let rest for 15 minutes before slicing and serving.

Tips
• I served my meatloaf with chives and parsley roasted gem potatoes and sautéed rapini with garlic and shallots.
• I used a 50/50 mix of beef and pork and sage instead of basil and regular bread crumbs.

Please Enjoy

My thoughts
Since its October it’s skulls to the Nth degree at my place; more so than the usual. As soon as I plated this meatloaf on my skull platter, this looked like a bloody brain coming out of a skull. The glaze is sweet and tangy; my only change would be to use crushed tomatoes versus processed tomato ketchup as the sauce was probably a touch too sweet for myself. However; the combination of chives and parsley in the meatloaf was delightful; just ensure to finely dice evenly and the texture will be perfecto.

Sugar Skull Fault Line Cake

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

My first foray into this new cake trend. This is really a test cake for a cake I am attempting for Halloween proper; so I have to start somewhere and today is the day.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tbsp espresso powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 2 cups milk
• ½ cup canola oil
• 2 tsp pure vanilla extract
• 2 tsp fancy molasses
• ½ cup boiling water
Buttercream
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk
• 2 tsp pure vanilla extract
• Blue food colouring
• Orange food colouring
• Purple food colouring
• Green food colouring

Assembly
Cake
1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla, molasses and water.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 45 to 50 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Add in confectioners’ sugar into the butter and beat on low speed then add in milk and vanilla and combine well.
Fault Line
1. Do a crumb coat of white buttercream and place in fridge and let firm up.
2. When crumb coat is firm, use bowls and start preparing your coloured buttercream. (Purple being the bulk of the buttercream followed by orange for the fault line colour and white, blue and green for the swirls on top.)
3. Frost the middle of the cake with orange frosting and smooth with icing smoother.
4. Apply sugar skulls and mini skull sprinkles to orange buttercream.
5. Frost the remaining of the cake with purple frosting stopping where the sprinkle begin.
6. Ensure this layer is thicker than the layer of sprinkle and decorations.
7. Smooth with an icing smoother at sides and top.
8. Enjoy

Tips
• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.
• Batter may look far too runny; but don’t worry.

Please Enjoy

My thoughts
I was worried there for a moment when I was pouring in the batter; but this cake looked amazing and smelled wonderful coming out of the oven. This cake is the moistest chocolate cake I have ever had and I even had some even though I am not a chocolate fan. I officially have my chocolate cake recipe. Reviews were the cake is great with a lovely texture, the perfect amount of sugar; but the coloured frosting needs work and I agree. Adding all this food colouring made the buttercream taste slightly artificial. I think I have to find a different type of food colour or add more confectioner’s sugar; which I would hate to do as I try not to add too much sugar in my bakes. The layers looked good and next time I think I will add a touch more buttercream in between and I now know I have to invest in some cake smoother & scraper tool as eye-balling turns into a keg shaped cake bulbous in the centre lol.

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

Halloween Celebration Cakes

Halloween Celebration Cakes – Candy Coated Culinista

Last Halloween I made was expected to make another Halloween inspired cake for my work pot luck. So I took this as an opportunity to try some new cake molds.

Yield/Serving: 24
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Chocolate Cake (4 skulls & fluted pan)

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
• ¾ cups white candy melts
• Halloween themed candies for skulls & hole in cake

Assembly
Chocolate Cake

1. Preheat oven to 350°F.
2. Grease chiffon pan cake pan with non-stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Separate out ¾ cups of batter and add a few drops of black food colouring and combine.
8. Pour black batter into four skull cavities coated in non-stick spray.
8. Pour the remaining chocolate batter into fluted pans and bake cakes for 35-45 minutes or until a cake tester inserted comes out clean.
9.Allow the cake to cool for 60 minutes in the pans and then invert out the cakes and let cool on a wire rack for 20 minutes or more.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
3. Decorate and place in fridge to firm up.
Candy Melt Coating
1. Melt white candy melts in a heat proof bowl in the microwave at 30 second intervals until melts have melted.
2. Pour over skulls and place in fridge to firm up.
3. Decorate eyes and face as desired and set aside
4. Place candies in the hole of the cake and place 3 skulls on top. Adhere with some frosting to ensure they stay in place.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.

Mini Halloween Cake, Coffins & Skeletons

Yield/Serving: 12
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Almond Cake & Coffins & Skeletons

• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 tsp almond extract
• few drop of orange gel food colouring
• few drops of black gel food colouring

Assembly
Almond Cake & Coffins & Skeletons

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one 6” pan.
3. Spray pans with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg and almond extract and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8.Split batter into half and colour half orange and the other black.
9. Pour orange batter into the 6” pan, and black into two min coffins pans & two skeleton mini pans and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.

Tombstone Salted Caramel Brownies

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• 2 tbsp salted caramel, homemade or store bought
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
This was a two day bake for me and I was working on this any free moment in between work. This turned out quite well considering there were a lot of aspects going on and the compliments kept coming in. Now I gave myself an ‘A’ for effort; but the perfectionist in me see’s the mistakes; but I’m still learning so I’ll cut myself some slack. The cakes tasted great I just have to work on coating the skulls evenly and having a steadier hand when decorating. This was still a fun bake and it was appreciated … what else can a girl ask for.

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake - Candy Coated Culinista

Since it is now officially autumn yet the weather is quite nice here still, I thought it would be the perfect time to start soaking my Christmas fruits and do a dry run of a fruitcake as this is all new to me.

Yield/Serving: 10 – 12 slices – 12” x 5” pan
Prep Time: 15 min.
Cook Time: 3hr & 30 min.
Difficulty level is: Easy

Ingredients
• 1 cup of glace fruit ( papaya, red cherries, green cherries, pineapple, orange peel, cherries, lemon peel)
• 1/8 cup golden raisins
• 1/8 cup dried currants
• 1/8 cup dried cranberries
• 1/8 cup dried apricots
• 1/8 cups dried dates
• 1/8 cups dried prunes
• Any other glace or dried fruits you desire to total 2 cups of fruit
• Slivered almonds
• Hazelnuts, chopped
• Pinenuts
• Peanuts, chopped
• Walnuts, chopped
• Pecans; chopped
• Any other nuts like pistachios if desired
• ¼ cup raspberry liqueur
• ¼ cup peach liqueur
• 1 cup unsalted butter, softened
• ½ cup brown sugar, firmly packed
• 5 eggs
• 2 cups all-purpose flour
• 2 tbsp liquor mixture

Assembly
Prior to bake day
1. Using a container with a cover add in all the glace, dried fruits, and set aside.
2. In a small saucepan pour granulated sugar over low heat without stirring and let the sugar melt.
3. Once sugar starts melting start stirring immediately until the colour changes to a golden brown/.
4. Add in raspberry and peach liqueur and pour over the glace and dried fruits.
5. Stir daily and every time you remember or pass by the container and mix up the glace and dried fruits.
6. As the liquid is absorbed feel free to add more alcohol if desired.
Bake day
7. Preheat oven to 300°F.
8. Grease a pan and line with parchment paper and set aside.
9. Using an electric mixture with the paddle attachment, beat butter and brown sugar until combined.
10. Add the eggs in one at a time followed by the flour until well mixed.
11. Pour the glace, fruit and nuts and combine by hand.
12. Spead mixture into pan and bake for 3 hours and 30 minutes.
13. Brush the top of the cake every 30 minutes with liqueur mixture.
14. Cover with foil and let cool in pan overnight.

Please Enjoy

My thoughts
I didn’t realize I would be babysitting this fuitcake for over 3 hours. Is this the normal baking time of fruitcake because that seem ridiculous to me lol. I had some leftover liquer and though this would be a good way to get rid of a bottle. This tasted great with the mix of nuts and fruits. I will be trying this again in a few days to see if the flavour changes any as fruits cakes are meant to have a longer shelf life.

Dry-Fried Green Beans

Dry-Fried Green Beans

A Sichuanese recipe involving blistering beans in a shallow dry fry method is a quite new technique to me; but the result is quite outstanding.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 15 min.
Difficulty level is: Easy

From: Chinese Soul Food

Ingredients
• ¾ pound green beans (haricots or regular)
• 1/3 cup plus 1 tbsp vegetable oil
• 4 ounces unseasoned ground pork or ground beef
• 1 stalk green onion, finely chopped
• 1 tbsp minced fresh ginger
• 1 large garlic clove, finely minced
• 2 tbsp soy sauce, plus more as needed
• 1 tbsp water
• 1 ½ tsp sugar

Assembly
1. Trim green beans and cut them in half.
2. Line a baking sheet with a few layers of paper towel and set aside.
3. Preheat wok over medium-high heat until smoke rises from the surface.
4. Add oil and heat for 30 seconds to a minute, or until it starts to shimmer.
5. Cooking in batches add beans in a single layer and quickly stir-fry until beans start to blister.
6. Once beans look wrinkled remove with a slotted spoon and place on baking tray.
7. Repeat until all green beans are cooked.
8. Add the remaining 1 tbsp of oil and ground pork until cooked though

Please Enjoy

My thoughts
I had never heard of the term dry-frying yet I think this is the way all green beans should taste and look. The slightly blistered green bean carries quite the punch. This makes a great carb-free dish or remove the ground meat and you have a vegetarian dish. A little salty a little savoury all umami.

Red Currant Mini Loaf

Red Currant Mini Loaf - Candy Coated Culinista

Well I am just loving the farmer’s market this year and I really just can’t get enough. My last trip I picked up red currants, purple gooseberries, scones, shortbreads and cookies, So it ended up being a heavy carb day and I was okay with that. Everything just looked so tasty it was truly hard to resist.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 35 – 40 min.
Difficulty level is: Easy

Ingredients
• ½ cup plain vanilla yoghurt
• 1 cup granulated sugar
• 3 large eggs
• ½ canola oil
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp kosher salt
• Zest from one whole lemon
• 1 cup fresh red currants

Assembly
1. Preheat oven to 350°F.
2. Spray pan with cooking spray.
3. Using a large bowl whisk yoghurt, sugar, eggs and oil until smooth.
4. Add in flour, baking powder, salt and lemon zest and combine until is smooth.
5. Pour batter into pan and add currants to the top.
6. Bake for 35 minutes or until a cake tester comes out clean.
7. Let cool in pan for 30 minutes and the turn out and let cool before serving.

Please Enjoy

My thoughts
Red currants is another fruit I have never used before. I was so close to getting the elderberries; but a older gentlemen said it wasn’t worth the work and looking at how tiny those berries were I believed him. A one bowl recipe was exactly what was needed and this recipe came together is a flash. The slightly tart berries balance out the cake perfectly.

Saskatoon Berry Scones

Saskatoon Berry Scones - Candy Coated Culinista

A lunchtime city walk became such a fruitful trip when I stumbled upon a Farmer’s Market a block from my office. Saskatoon berries look like blueberries; but are surprisingly related to the apple family. The city of Saskatoon was named after this berry.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 20-25 min.
Difficulty level is: Easy

Ingredients
• 1 cup 2% milk
• 1 tsp baking soda
• 4 cups flour
• 1 cup granulated sugar (use – 1/2 cup)
• 1 cup butter
• 1 large egg
• 2 tsp baking powder
• 1 tsp salt
• 1 – 1 ½ cups Saskatoon Berries

Assembly
1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Combine milk and baking soda together in a medium sized bowl and let rest.
4. Using a large bowl, whisk together flour, sugar, baking powder and salt.
5. Cut butter into cubes and blend using a pastry blender.
6. Add in milk mixture and mix.
7. Gently mix Saskatoon berries and incorporate.
8. Flour work surface and lightly knead dough until a ball is formed.
9. By hand flatten dough and fold dough over again a few times.
10. Shape dough into a 9” circle, cut into 6 to 8 wedges, place on cookie sheet, and leave space between each piece.
11. Brush with milk and bake for 20-25 minutes or until lightly browned on top.
12. Let cool a little and serve.

Tips
• You can also use a food processor if so desired.

Please Enjoy

My thoughts
I’m surprised at how my scones always turn out. For some reason I just never know with scones and yet they come out soft and fluffy and bursting with flavour. All enjoyed these and the only comment was where the clotted cream and jam is. Now these had to travel so I didn’t bring those; but it was perfect none the less.

Gooseberry Ginger Thyme Honey Cake

Gooseberry Ginger Thyme Honey Cake - Candy Coated Culinista

Another trip to the farmers market and I found another interesting fruit; the gooseberry. These spiny fruits are quite sour if you eat them alone; but combining them with other ingredients results in a delightful cake.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 50 min. to 1 hour
Difficulty level is: Easy

Ingredients
Gooseberry Cake

• 1 ½ cup gooseberries, stems and bottoms removed
• 1 knob of ginger, peeled and chopped
• 4 sprigs of thyme, leaves
• 2 tbsp honey
• 2 cups self-rising flour
• 1 tsp baking powder
• ¾ cup brown sugar, packed
• ¾ cups butter, softened, cut into pats
• 3 large eggs
Vanilla Glaze
• ¾ cups confectioners’ sugar
• 1 tsp vanilla extract
• Milk, as needed

Assembly
1. Preheat oven to 350°F.
2. Place parchment paper in a 9” springform pan and set aside.
3. In a small saucepan over medium heat add a little water along with gooseberries, ginger, thyme and honey and bring to a boil and then to a simmer.
4. Place in a blender and blend until a puree.
5. Then place in a bowl in the fridge and let cool.
6. Using a medium bowl, sift flour and baking powder and set aside.
7. Using an electric stand mixer with the paddle attachment cream sugar and butter until pale and fluffy, 3 to 4 minutes.
8. Add eggs one at a time followed by 1/3 of the flour and repeat until there is no more flour.
9. Add in gooseberry puree and incorporate.
10. Spoon mixture into prepared pan spreading evenly and bake for 50 minutes to 1 hour.
11. Using a cake tester insert and when it comes out clean and cake is a golden brown remove cake from oven.
12. Let cool for 30 minutes and then release springform and turn onto a large plate.

Please Enjoy

My thoughts
When I tasted the gooseberries I thought to myself how am I going to make these less sour. I looked through my fridge for inspiration as the ginger and thyme popped out at me immediately. The cake has a subtle hint of gooseberry, thyme and ginger. I was pleasantly surprised; but I should know that when I cook on instinct with no real recipe, my best creations occur.

%d bloggers like this: