Cake

Passion Fruit Almond Cake

Don Embuldeniya Uncategorized Tags: , , , Leave a comment

This recipe creates a light cake with a moist crumbly texture, and it has perfectly subtle pineapple and passion fruit flavours. It’s lovely for afternoon tea or as an after dinner dessert.

Passion Fruit Almond Cake

Ingredients:

1 cup sugar
8 ounces blanched almonds, ground
1 cup all purpose flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 ounces grated unsweetened coconut
4 ounces candied pineapple
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rum

Passion Fruit Syrup
3/4 cup granulated sugar
1 cup passion fruit juice

Direction:

Preheat the oven to 325ºF. Grease a 9-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla, almond extract and rum. With the mixer on low speed, add the flour, baking powder and salt in three parts. Mix the ground almond, chopped candied pineapples and grated coconut.

Scrape the batter into the prepared cake pan and bake the cake for 50-60 minutes, or until the top is deep brown and feels set when you press in the center.

Meanwhile, in a small saucepan on medium-high heat, combine 1/2 cup granulated sugar and 1 cup passion fruit juice. Heat, stirring gently until the sugar is dissolved. Bring the mixture to a boil. Once the mixture has reached a full boil, let it continue to boil for 1 minute. Remove the mixture from the heat, and let cool to room temperature.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan.

Use a skewer to poke holes all over the cake, going right to the bottom. Pour the passion fruit syrup over, letting it completely soak in after each addition.

Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

This cake can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

Flourless Chocolate Torte

Don Embuldeniya Dessert, Recipe Tags: , Leave a comment

This is a decadent gluten-free dessert and is the perfect ending to a special dinner. It is easy to make and touches all the right flavour notes. It is rich, with right level of sweetness, dense, and intense. This is my go-to chocolate torte recipe and the best part is that all my friends love it.

Flourless Chocolate Torte

Ingredients:

Cake
8 Tbs. (1 stick) unsalted butter, at room temperature, plus more for greasing
1 lb. best-quality bittersweet chocolate, finely chopped
1/4 cup Kahlua
1 tsp. vanilla extract
1/4 tsp. salt
6 eggs, at room temperature
3/4 cup sugar

Ganache (makes about 15 truffles)
1/2 cup whipping cream
1/2 lb. best-quality dark chocolate

Directions:

Preheat an oven to 375°F. Grease a 9-inch spring-form pan with butter, line the bottom with a parchment-paper round and grease the parchment with butter. Wrap the outside of the pan with a large sheet of aluminum foil.

In a heatproof bowl, combine the 8 Tbs. butter and the chocolates. Set the bowl over but not touching simmering water in a saucepan and heat, stirring often, until melted and smooth. Stir in the Kahlua, vanilla and salt. Set aside to cool slightly. In a bowl, whisk together the eggs and the 3/4 cups sugar until creamy, then fold in the chocolate mixture.

Place the spring-form pan in a large roasting pan, transfer to the oven and pour about 1 inch of very hot water into the roasting pan. Place the torte in the water bath. Bake for about 45-50 minutes until the center of the torte is set

Remove the torte from the water bath, discard the aluminum foil and let cool on a wire rack for 1 hour. Remove the spring-form pan sides, then invert the torte onto a greased sheet of parchment paper. Lift off the pan bottom, peel off the parchment round, turn the torte right side up onto a cake plate and let cool completely.

For ganache, bring the cream almost to a boil and pour it over the chocolate. Stir gently and leave to cool. Using fingers, shape the ganache into small balls and coat them in cocoa powder, then chill for about two hours. Decorate the torte with truffles.

This recipe can serve 8-12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

Caramelized Pear and Ginger Cake

Don Embuldeniya Dessert, Recipe Tags: 1 Comment

The intense flavor of ginger is best when used in desserts. In this recipe, just a touch of ginger complements the pears and almonds. As they bake, the caramelized pears release sweet juices that mingle with the ground almonds and soak into the moist, buttery cake.

Pear-Ginger Cake

Ingredients:

4 ripe pears, preferably Bartlett or Anjou
3 large eggs
1 ½ cups sugar
8 tbs. (1 stick) unsalted butter, melted and cooled
1/2 cup almond milk
1/8 cup water
1 tsp. vanilla extract
1/2 cup all purpose flour
1/2 cup ground almond
1 tsp. baking powder
1/4 tsp. Salt
Juice of 1/2 lemon
1/8 cup ginger preserve

Directions:

Preheat the oven to 375°F. Lightly butter a 10-inch spring-form cake pan and dust with flour, tapping out the excess.

Peel the pears, halve and core them. Slice two pears thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside the pears.

Dice the remaining two pears into 1/4 inch cubes. Chop preserved ginger finely. Add 1/4 cup of sugar and 1/8 cup of water in a heavy-bottom saucepan and cook until sugar caramelizes. Then add the diced pears and chopped ginger preserve. Cook until the pears are translucent. Set aside the mixture to cool.

In a bowl, whisk together the eggs and the 1 1/4 cups sugar until creamy. Stir in the melted butter, almond milk, and vanilla. Sift the flour and the baking powder into a separate bowl and stir in the salt. Then combine the ground almond. Gradually incorporate the egg mixture. Stir in the caramelized pear mixture.

Pour the batter into the prepared pan. Arrange the sliced pears over the surface. Bake until a cake tester inserted into the center comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the cake onto a serving plate. Cut into wedges to serve.

This recipe can serve 8-12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2012 . All My Nosh . All Rights Reserved

Tuscan Apple Torte

Don Embuldeniya Dessert, Recipe Tags: 3 Comments

This is one of my favorite recipes, a cake that magically transports you to Tuscany with the first bite.

Tuscan Apple TorteIngredients:

2 large Granny Smith apples
3 large eggs
1 ½ cups sugar
8 tbs. (1 stick) unsalted butter, melted and cooled
¼ cup whole milk
¼ cup calvados
1 tsp. vanilla extract
1 cup cake flour
1 tsp. baking powder
¼ tsp. Salt
Juice of ½ lemon
1 tsp. grated lemon zest
¼ cup pine nuts
Confectioner’s sugar for dusting

Directions:

Preheat the oven to 350°F. Lightly butter a 10-inch spring-form cake pan and dust with flour, tapping out the excess.

Peel the apples, halve and core them, and then slice thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside the apples.

In a bowl, whisk together the eggs and the 1 ½ cups sugar until creamy. Stir in the melted butter, milk, calvados and vanilla. Sift the flour and the baking powder into a separate bowl and stir in the salt and lemon zest. Gradually incorporate the egg mixture and the pine nuts. Pour the batter into the prepared pan. Arrange the sliced apple in concentric circles over the surface.

Bake until a toothpick inserted into the center of the torte comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the torte onto a serving plate. Dust the top of the torte with confectioner’s sugar. Cut into wedges to serve.

This recipe can serve 8-12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2012 . All My Nosh . All Rights Reserved