The “Everything” cake

Photo by Gary Corbett

“This cake came about when I was asked to make a gluten-free cake for a catering gig. I wasn’t happy with the texture of my mud cake when I use GF flour so I decided to try something else. It’s a combination of a carrot, banana and hummingbird cake with added crunch from nuts, pumpkin seeds and chocolate chips. The layers are smothered with moorish cream cheese icing and it’s decorated with toasted coconut and pineapple flowers. Needless to say it’s a real show stopper and utterly delicious! Enjoy”

You can watch the video here:

https://youtu.be/MOpNdupeArE

Cake ingredients

  • 150g GF plain flour
  • 150g almond meal
  • 150g desiccated coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons mixed spice
  • 1 teaspoon salt
  • 200g olive oil
  • 250g brown sugar
  • 6 eggs
  • 100g soft butter
  • 80g yoghurt
  • 200g crushed and drained pineapple
  • 400g mashed banana
  • 200g grated carrot
  • 100g chopped walnuts
  • 60g pumplin seeds
  • 80g chocolate chips
Cake method
  1. Heat your oven to 180 Celsius
  2. Combine GF lour, almond meal, coconut, baking powder, baking soda, mixed spice and salt. Mix and set aside.
  3. In a stand mixer whisk together oil, brown sugar, eggs, butter and yoghurt until combined.
  4. Add the pineapple, banana and carrots and mix to combine.
  5. Stir in your dry ingredients and mix to combine.
  6. Stir through the walnuts, pumpkin seeds and chocolate chips.
  7. Spray and line 3 x 20cm cake tins and divide the batter between them, smoothing the tops.
  8. Bake at 180 Celsius for 40-45 minutes then allow to cool.

 Cream cheese icing ingredients

  • 300g soft cream cheese
  • 300g soft butter
  • 300g icing sugar
  • zest of 2 lemons
  • 1 teaspoon coconut essence
 Cream cheese icing method
  1. Whip the cream cheese, butter, lemon zest and coconut essence together until combined.
  2. Add the icing sugar in stages and beat until smooth.
  3. Refrigerate until needed
Pineapple flowers method
  1. Peel your pineapple and remove any eyes or blemishes.
  2. Cut into thin disks and lay on a lined baking tray.
  3. Bake for 30 minutes at 100 Celsius.
  4. Remove and flip the pineapple and bake for another 30 minutes.
  5. Place each pineapple ring in a muffin tin and bake for a further 30 minutes. You can turn the heat off and let them cool in the oven.
To make the cake
  1. Cut each cake in half.
  2. Spread a layer of cream cheese icing between each slice.
  3. Spread icing on the top and sides of the cake and smooth down with a cake scraper or offset spatula.
  4. Decorate with toasted coconut and pineapple flowers.

Spotted dick

Photo by Gary Corbett

“Who doesn’t like a spotted dick. (Insert giggling here). This traditional English steamed pudding is delicious on a cold night and very moorish. I’ve omitted the suet and added some sour cream and boozed-up the sultanas. You can use other dried fruit or nuts if you want and I’ve changed out the traditional custard for a French style Sabayon. Enjoy!”

Spotted dick ingredients

  • 200g sultanas
  • 1 cup muscat
  • 250g frozen butter
  • 400g self-raising flour
  • 1 teaspoon salt
  • 150g white sugar
  • Zest of 1 lemon
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 6 eggs
Method
  1. Place your sultanas and muscat in a saucepan and bring to the boil. Reduce the heat to a simmer an cook for 15 minutes. Allow them to cool in the liquid.
  2. Grate 250g of frozen butter into a bowl. Add 400g of self-raising flour and gently mix through with your fingers so the butter is coated in flour.
  3. Add 1 teaspoon of salt, 150g of white sugar and the zest from 1 lemon and mix to combine.
  4. Drain the sultanas and add to the mix. Keep the soaking liquid for the sabayon.
  5. Whisk 6 eggs with 1/4 cup of sour cream and 1/4 cup milk. Add this to the dry ingredients and mix to combine.
  6. Butter the inside of your steaming tin then put in 1 tablespoon of plain flour and shake so it coats the butter.
  7. Transfer the batter to the tin and smooth the top.
  8. Cut a piece of baking paper to fit over the batter and cut a few slits in the top. Smooth this over the batter and put the lid on the tin.
  9. In a large pot place a small ramekin or heatproof bowl inside and pour in boiling water to just cover it.
  10. Place the steaming tin inside on top of the ramekin and put a lid on the pot.
  11. Bring your water to a simmer and let the pudding steam for 90 to 120 minutes. Every half hour check the water level and add more boiling water if necessary.
  12. Carefully remove the steaming tin and test to see if the pudding is cooked by putting a knife or skewer in. If it doesn’t come out clean then put the tin back to steam for another 10 or 20 minutes. (In the size tin I have this took 2 hours)
Sabayon ingredients
  • 3 eggs (or 6 yolks)
  • 150ml muscat (from soaking sultanas)
  • 120g white sugar
Method
  1. Mix all ingredients together until completely combined.
  2. Transfer to a saucepan and continuously stir on  medium heat until the sabayon has thickened.
  3. Serve a slice of spotted dick with the sabayon and a dollop of thick cream. Enjoy!

 Youtube video link

https://youtu.be/ECMwBtcTGfI