Tropical Fruit Cake

Tropical Fruit Cake – Candy Coated Culinista

A delightful summer cake recipe to wow guests and friends alike.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 50 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 1 Pineapple peeled, cored and cut into chunks along with some for garnish
• 2 large eggs
• 1 tsp vanilla extract
• ½ packed cup plus 1 tsp light brown sugar
• ½ cup granulated sugar
• 2/3 cup sunflower oil
• 1 ½ ripe bananas, peeled and mashed
• 1/3 cup shredded coconut
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
Frosting
• ¼ large ripe mango, peeled and roughly chopped
• 4 ½ tbsp. unsalted butter, at room temperature
• 100g cream cheese, at room temperature
• 2/3 cup confectioners’ sugar, sifted
Topping
• ½ banana, cut into slices
• ½ large ripe mango, cut into long thin strips
• 55g pineapple flesh
• Scooped out seeds of 1 passionfruit
• 3 tbsp flaked coconut

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease springform pan with non-stick spray and line the pan with parchment paper.
3. Place pineapple in a food processor and pulse until fruit is crushed.
4. If starting with fresh pineapple place in a medium saucepan over medium heat, bring to a simmer, and cook for 4-5 minute; ensuring it doesn’t boil or too much liquid evaporates. Then transfer to large mixing bowl. (If using canned pineapple skip this step)
5. Using an electric mixing with the whisk attachment place eggs, vanilla extract, brown sugar and granulated sugar and mix.
6. Beat on medium-high speed for 3 minutes until creamy; then on medium speed pour in oil in a slow steady stream until combined.
7. Add to the bowl of cooled pineapple along with mashed bananas and finely coconut and combine.
8. Sift flour, baking soda, cinnamon, ginger, cardamom and salt together into the wet mix and using a spatula fold until combined.
9. Pour cake into pan and bake for 50 minutes or until a cake tester inserted comes out clean.
10. Remove from oven and let cool in pan on wire rack for about one hour then turn onto a serving platter, carefully remove the parchment paper and set aside to cool completely.
Frosting
11. Place mango into food processor and process until it becomes a puree. Pour into bowl and set aside.
12. Add butter and cream cheese to the food processor (no need to wash the bowl) and process until smooth.
13. Add confectioners’ sugar, pulse to combine, then add mango puree.
14. Pulse again until evenly mixed and scrape into a bowl.
15. Keep in the fridge covered for 2 hours as it need time to thicken before frosting the cake.
16. Spread thick layer of mango frosting over the top and sides.
17. Place fruit in a small bowl, mix gently and spoon onto top of cake in the center.
18. Pressing flaked coconut into the sides of cake and serve.

Tips
• Cream cheese frosting can be made a day ahead.
• Unfrosted cake will keep for about 3 days in an airtight container. One frosted best eaten the same day. Leftovers can be kept in the fridge for two day max and just bring cake back to room temperature before serving.

Please Enjoy

My thoughts
This is another amazing recipe from this book. I am not the biggest fan of Ottolenghi savoury cookbooks primarily because of how hard it is to source those weird ingredients and I have two on my shelf. I am so so happy I took the gamble and gave Sweet a shot. My only let down was the mango frosting; which split even though I followed the directions exactly. The frosting split the moment the mango puree hit it and it really bothered me. I decorated my cake with coconut chips to add a little more texture and effect and lessened the amount of sugar by half. (I only used ½ cup of granulated sugar and omitted the ½ cup light brown sugar). This cake was divine and reminded me of a spin on a Christmas fruitcake; but white instead of the usual brown and laden in liquor. The reviews were great everyone loved it and I was told this was one of the best cakes I’ve made (Thanks Sweet). I really enjoy these fruit based desserts rather than the cakes with all the thick frosting atop. Once I figure out the frosting situation or just omit the mango puree portion this will be in my top five recipes.

Holiday Pannacotta

Holiday Pannacotta – Candy Coated Culinista

Here is another one of those recipes on my must make list from time that I am all of a sudden feeling the need to tackle. With it still being the holiday season; I say having a few pannacotta’s in the fridge ready to serve any visitors would be a splendid treat.

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

From Jamie Oliver’s Christmas Cookbook

Ingredients
Pannacotta

• 2 cups whole milk
• 2 cups heavy cream
• 2/3 cups granulated sugar
• 2 vanilla beans
• 5 sheets of gelatin
Sweet poached rhubarb
• 14oz sliced rhubarb, poached with one ball of stem ginger, ¾ cup + 5 tsp of Proseco, 1 tbsp of superfine sugar, and a fine grating of orange zest, serve with baby mint leaves and crushed nuts or almond biscotti.
C.C.’s South American Sauce (my sauce idea)
• 1 passionfruit, 1 tamarillo and granadilla to the South American inspired sauce, boiled in a little water and sugar to thicken.

Assembly
1. In a saucepan over low heat pour milk, cream and sugar.
2. Halve the vanilla bean and scrape the seeds out and place in saucepan followed by the vanilla bean halves.
3. Heat over low heat for 20 minutes stirring occasionally.
4. Soak gelatin sheets in cold water for a few minutes.
5. Remove saucepan from the heat, drain the gelatin and squeeze out any excess water.
6. Stir in the cream until gelatin is dissolved.
7. Whisk again to evenly distribute the vanilla seeds and then divide amongst pudding molds or ramekins.
8. Place on a pan, cover and let set in the fridge for at least 3 hours. (They can stay in the fridge for up to 2 days)
9. When ready to serve, dip half of each mold into a bowl of hot water for 5 seconds and give the mold a little shake to ease the pannacotta out.
10. Place on a plate and serve.

Tips
• Use gelatin powder and follow instructions accordingly.

Please Enjoy

My thoughts
I saw this strange fruit the other day at the grocery store and it was tamarillo and since the label said it was from South America I went and picked up some passionfruit and granadilla to go along with it as they all seems to be seedy fruits. My pannacotta came out splendidly and since I was afraid it wouldn’t set I left them in overnight just to be extra sure. It was creamy with the specks of vanilla beans and the rich sauce. I quite enjoyed it and the rhubarb was tart and a touch sweet a great combination and the South American sauce was divine.

Holiday Pannacotta – Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise – Candy Coated Culinista

For the first time since my childhood I went trip to a book fair and it was just like I remembered it. I went to the Toronto International Book Fair and visited many independent publishers and writers. I even came across Scholastics; publishers that I used to love as a child and still do today. There were authors and artist on hand having book signings and workshops and after a few hours at the fair I of course came home with a few more cookbooks and Robert Muncsh stories. One of the books that caught my eye was the lovely cover of Homemade Decadence.

Slightly Altered from Homemade Decadence – Joy The Baker

Maple-Honey Upside-down Apple Cake

Yield/Serving: 12” cake
Prep Time: 15 min.
Cook Time: 40 min.
Difficulty level is: Medium

Ingredients
Apples
• 4 golden delicious apples, cored and cut into ½” wedges
• ½ cup Canadian maple syrup
• ½ cup firmly packed golden brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
Cake
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• ¾ cup (1½ sticks) unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup organic honey
• ½ cup packed golden brown sugar
• 1 golden delicious apples, peeled, cored and grated

Assembly
1. Preheat oven to 350°F.
2. Grease the cast-iron skillet with unsalted butter.
3. Fan the apples wedges in a circular fashion on the outside part of the skillet.
4. In a medium size saucepan over medium-high heat, combine maple syrup, sugar, cinnamon and nutmeg until butter melts and let simmer for 4 minutes.
5. Pour half of the syrup over the apples and set aside the remaining.
6. Using a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, sea salt.
7. In a medium size bowl combine the melted butter, eggs, honey, sugar and the grated apple.
8. Pour the wet mixture and whisk into the dry mixture until just combined.
9. Dollop mixture over top of the apples and smooth out.
10. Bake for 40 minutes or until a cake tester comes out clean.
11. Let cool for 5 minutes and then run a knife along the edges of the cake to loosed and then turn out onto a platter.
12. Drizzle with the remaining syrup and serve.

Tips
• The cake will keep for up to 3 days

Please Enjoy
Mango-Passion fruit Tequila Sunrise

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 1cup mango orange juice
• 1 oz tequila
• 2 tbsp grenadine
• 1 cup passion fruit juice
• 6 ice cubes
• 1 pint glass
• 1 drinking glass

Assembly
1. In a drinking glass mix together the mango orange juice and tequila and set aside.
2. In the pint glass pour the grenadine in and top with ice cubes.
3. Pour in the passion fruit juice.
4. Slowly pour in the mango tequila mixture.
5. Serve immediately.

My thoughts
Both Mr. C and myself found that the recipe lacked some flavour I also found it was a little dry and I would want more syrup. The tequila sunrise was lovely fruity, bright and punchy casual cocktail. I scaled back on the amount of alcohol to suit my liking and I loved the layers of colour. I will be making these again for sure.

Maple-Honey Upside Down Apple Cake - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake – Candy Coated Culinista

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