Vegan Chocolate cake with Pear

This was made using original recipe but using generous 1 tbp of Honey and no sugar, and regular plain flour

Cake was moist and spongy, tasted very good and rich, dark, deep chocolatey colour

https://www.noracooks.com/vegan-chocolate-cake/

CHOCOLATE CAKE

AD
• ▢1/2 cup unsweetened almond milk
• ▢1/2 tablespoon apple cider vinegar
• ▢1 cup spelt
• 1/2 tbp honey (needs sweetner)
• ▢1/3 cup cocoa powder
• 1 teaspoon baking powder
• ▢3/4 teaspoons baking soda
• ▢1/2 teaspoon salt
• ▢1/4 cup canola oil OR melted coconut oil
• ▢1/3 cup unsweetened applesauce
• ▢1/2 tablespoon pure vanilla extract
• Tip Use boiled scented pear juice
• ▢1/2 cup boiling water!!!! makes extra moist - 




Note: use spelt 80% next time
cook pears in cinnamon, nutmeg, cardamom 

 
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• Used Spelt flour 70%
• Came out great, raised lovely, and good texture. Even though I had forgotten to add boiling water! Missing the sweetness so will add honey next time. 
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Scones, Tea loaf, on a rainy day

 

Seasonal Peaches, nectarines, pears and apples Tarte Tatin

Pastry
1.5 cup - 130 gr of plain (GF) flour
120 gr of quality butter (cold - diced)
1/2 tsp of salt
Lemon zest
1 tsp of vinegar
Cold ice water

Mix in a food processor flour and butter, zest and salt till fine bread crumbs.
Add vinegar and just enough cold water to bind.
Take out and bring together to a ball with hands. Store in fridge or freezer to cool and "firm up"

In the meantime, 
100 gr quality butter
1/3 cup of sugar
Fruits: Seasonal: peaches, nectarines, pears, apples, etc
Nuts, ie walnuts,
Cranberries, raisins (optional) 

Suggestios
Cinnamon/cloves/nutmeg (seasonal Xmas addition) (optional) 
Candied ginger optional 

This is a great way to use up overripe fruits that otherwise would be thrown away. Perfect. No waste! It clears up the fridge and makes a deliciously fruity, Summery dessert. 

In a pan that can go into the oven. Melt the butter, then add the sugar, cook till golden brown over medium heat. Important, stay close, so the caramel does not burn.  

Turn off.
Add broken nuts and dried fruit if using.
Arrange sliced fruits in a dense circular pattern 

Peaches, nectarines, pears, apples, etc whatever is in season.  
Roll out pastry and place on top. Rustic style doesn't have to be perfect. 
Bake in 200 oC pre-heated oven till pastry is golden brown crumbly, crunchy.
Serve as is or with ice-cream or cream or custard.

The nuts add a contrasting and delightful crunch against the soft juicy fruits. Also the tarty dried cranberries and raisins.
 
This tart is best eaten fresh whilst the crust is crumbly and crisp.

Note: To prevent too much juice from running out. Dust fruits with cornflour before arranging in the pan.
Or
Do not over bake. Pre-heat oven at a higher temperature. Place Tarte Tatin in and THEN reduce temperature to 2000c in top 1/3 of the oven shelf. This should stop the fruits from "stewing".

Momo's party cookies

9 years later another party

Momo's party cookies... what a joy!
A blessing indeed to relive a cherished memory brand new again 🍪🍪

https://2tired2cook.blogspot.com/2010/07/orens-party-cookies.html

Recipe: Shrewsberry biscuits

250gr SR flour (i didn't have so used 1:1 of plain too)
100gr soft butter
100 gr sugar
1 egg


Cream butter and sugar
Add flour. Mix
Add egg
Mix.
Chill in fridge/freezer to firm up the dough
Roll out or just press with hands to 1cm thick

Bake in 180oC till done
Prepare icing sugar, drops of water and colouring. Mix to thick batter consistency
(Like pancake batter)
After cooled, dip in icing then into coloured sprinkles.
Done!

Tahini cookies

Momo's showing off his sprinkled sprinkles

These were my favourites, with nibs and orange zest. Just what it needed boosted umpf!

Ingredients

350 gr 2.5 cups  Plain flour

200 gr     Butter
25 gr / 3 tbps  Tahini
120 gr  Sugar

10 gr  B.P

sesame seeds to sprinkle

Orange zest - amazing addition!
Cocoa nibs  - great addition too - highly recommend

Source recipe

Mix all in the food processor to a dry paste or wet crumbs.
Squeeze with hands to small balls. 
Flatten on to baking tray with palm. 
Sprinkle sesame seeds or nuts or sprinkles.
Bake in 180 oC till brown about 15-20 mins

Carrot Cake (scroll down for GF version)

Dark, rich with goodies, walnuts, raisins, carrots. Dense and soft to the taste. 

Careful!  Not to make this too sweet. 
Very very good.

Ingredients
1/2 cup vegetable oil
1/4 cup (packed) dark brown sugar
1/4 cup sugar
2 large eggs
1/3 cup orange juice
1 tablespoon orange zest
1/2 cup plain flour
1/2 cup GF flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1.5 cups finely grated peeled carrots
1/2 cup of Walnuts
1/3 cups of raisins

• Mix all the wet ingredients:
• Oil, egg yolks, orange juice, zest, sugars,

• Dry ingredients: flours, Baking soda, Baking powder, ginger, nutmeg, cinnamon, salt, walnuts, grated finely carrots, raisins

• Whisk the egg whites to soft peaks.
• Whisk the wet ingredients together.

(I forgot to include the yolks here!) still came out tasty :)

• Stir dry ingredients, slowly add to the wet ingredients. 
• Mix. 

• Fold in the egg whites.
• Place in greased or lined pan in pre-heated oven 160oC for 50 mins or till brown and done. 
• To check slide a skewer or toothpick in the middle. 
• If it comes out clean.  It's ready. 
• Take out of oven and let to cool before adding frosting/topping of choice.

American frosting:
This frosting sets quickly when mixed.

225g caster sugar
4 tablespoon of water
1/2 cream of tartar
1 egg white only

Boil sugar and water together slowly.  No need to stir.
Blend cream of tartar with a teaspoon of water.  Add to sugar syrup.
Bring to boil without stirring till it reaches "soft ball" stage (see below)
Carefully pour into the already whisked egg white.  Stir.
Over cooled carrot cake.


Soft ball:  One drop of hot syrup in cold water forms a soft ball

Source recipe:
Thanks Laura!  It really is the best!
https://lauracowan.blogspot.com/search?q=cake



Gluten free!
Substitute plain flour with coconut flour.