Monday, 20 May 2013

Chocolate Cake with Fruits and Jelly

Great combination of rich chocolate cake with black forest fruits and jelly. The cake itself has a strong chocolate taste and it’s very moist. It’s a bit like chocolate brownie but less chewy and slightly lighter. Top layer of refreshing black forest fruits and jelly it’s a bit surprising on that rich cake base but it all goes well together.  I really didn’t know that chocolate tastes so good with cherries and blackberries!


Ingredients:
·         125 ml milk
·         50g dark chocolate (I used Menier brand)
·         40 g soy flour
·         50 g ground almond
·         50g cocoa
·         1 egg
·         70ml sunflower oil
·         120 ml soured cream
·         Equivalent of 130g sugar (I used powdered xylitol)
·         ½ tsp. baking powder
·         ½ tsp. bicarbonate soda
·         1 tsp. vanilla extract
·         300g fresh fruits (blueberries, raspberries, blackberries or blackcurrants)
·         23g sachet of sugar free raspberry or strawberry jelly

Preparation:
·         Preheat oven to 160C and line spring form tin with baking paper.
·         Heat up the milk and add the chocolate. Stir until dissolved and set aside to cool down.
·         Sieve soya flour, cocoa, baking powder and bicarbonate soda into the bowl.  Add ground almond and mix all together.
·         Using electric mixer beat the egg until light and creamy. Add sweetener and continue beating. Pour in oil, soured cream and vanilla extract and beat for further few minutes.  Add milk and chocolate mixture and beat until well combined.
·         Fold in flour mixed with cocoa and ground almond.
·         Pour the batter into the tin and bake for about 30-35 minutes . Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down.
·         Dissolve 23g jelly sachet in 850ml hot water (you need less water than in instructions on the package). Cool it down and refrigerate until jelly just starts to set (if the jelly is too runny it will get soaked into the cake).
·         Place the fruits on the cake and pour the jelly over it. Refrigerate until jelly get set. 

Enjoy :) 

Carbohydrates and Calories:
Whole Cake
1 piece
Carbohydrates
68g
5.6g
Calories
2121
176

 Source: Adapted from Moje Wypieki 

Friday, 10 May 2013

Lemon Cake

This lemon cake is based on my vanilla cupcakes recipe. I just exchange vanilla flavour for lemon zest and juice. What I like about this cake is a perfect combination of soy flour and ground almond. Cakes made with ground almond are slightly too heavy for me but soy flour on its own has a bit funny taste. Combination of these two together, makes a nice, fluffy cake and you can’t really taste soy flour. It’s also lower in calories and cheaper than using ground almond only.  I’m planning to experiment a little bit with this recipe and make orange or chocolate version soon.



Ingredients (makes about 15 slices):
·         80g Soy flour, sieved
·         100g Ground almond
·         85g butter, softened
·         Equivalent of 250g sugar (I used 250g xylitol, grinned using coffee grinder)
·         5 eggs, separated
·         2 tsp. baking powder
·         Pinch of cream of tartar
·         Juice from 1 lemon
·         Zest from 1 lemon

Preparation:
·         Preheat oven to 170C and line little baking tin (19cm long, 8cm wide) with baking paper.
·         In medium bowl mix soy flour, ground almond and baking powder.
·         In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
·         In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add lemon zest, lemon juice, sweetener and mix all together well.
·         Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
·         Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
·         Pour the batter into a cake tin and bake for about 50 min. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool and decorate with xylitol (powdered).

EnjoyJ





Carbohydrates and Calories (using Xylitol as a sweetener):
Whole cake batter
1 portion (1/15 of the cake)
Carbohydrates
24g
1.6g
Calories
2533
168