Particular ingredients of this recipe, are the sugars. The Muscovado Sugar which is a non-centrifugal cane sugar. It has a complex flavor, the texture is like wet sand and it contains more minerals than an average sugar. The other ingredient is molasses of sugarcane which is not very sweet but gives more chewiness and flavors to the cake.

Ingredients

Preparation

♨️ Preheat the oven 180C°/350F° and cover the baking pan with parchment paper.

– In a big bowl, add the shredded carrots, grated apple, sugars and molasses, eggs, melted butter, and coconut oil, followed by orange peel marmalade.

– Mix them well, the molasses of sugarcane takes time to fully spread in the batter.

– Sieve the flour into the mix and add the walnuts, cinnamon, vanilla followed by baking soda

– Pour the batter in the baking mold in my case it was 22cmx12cm. (8.6inx4.7in)

⏳ Bake for 1 hour and 10 mins (70 min) in the middle rack on 180C°/350F°, then turn off the oven and let it stay for another 15 mins in the closed oven.

➡️ If the mold is bigger, the time of baking becomes shorter. Always do the toothpick test before removing it from the oven.

For the frost: Whisk the cream (very cold) with sugar, when stiffen add the cream cheese and continue to mix. For a touch of freshness, add a bit of orange peel marmalade or Lemon zest.

➡️ When the cake cools down completely cover the top with frost.

Notes

• The carrot cake will be more delicious the day after.
• If you don’t have molasses of sugarcane replace it with another sweetener like whole brown sugar, divers sweeteners gives richer flavors to the cake.
• Instead of an apple, you can use pineapple to give the cake a sour touch.
• Using brown nonfilter sugar enriches the flavor of the cake without making it too sweet and cause an insulin spike

Enjoy! ☺️

The post Chewy carrot cake loaf with molasses of sugarcane appeared first on Foodcraftz.

Ingredients for sponge cake

• 110g/3.8oz tbsp Flour
• 10g/0.3oz Vegetable Oil
• 5 Eggs
• 80g/2.8oz Brown sugar
• a pinch of Salt

Ingredients for filling & topping

• 3-4 cups Berries of your choice (mine was: raspberries, strawberries, blueberries)
• 500ml cream
• 7-8 tbsp Icing Sugar
• 1 cup Almond Flake
• Half of an Orange Juice
• 4tbsp Brown Sugar
• 2tbsp Rum of your choice
• pinch of Vanilla

Preparation of sponge cake

– In a mixing machine: add eggs, salt, sugar, oil

⏳whisk them for 12 mins till it becomes fully foamy

– sieve the flour in 3-4 rounds, and with a spatula mix gently.

– place the mix in the mold that is covered with parchment paper

⏳Bake for 30mins in 160C°/320F°

Preparation of filling

Syrup:

– half a cup of water, 4 tbsp of sugar with half of the orange juice. Simmer for 2 mins till the sugar dissolves completely.

– Add 2 tbsp of rum and it’s ready. (optional)

– Cut the sponge in 3 layers.

– Bath with a spoon each sponge disc with a the syrup.

while waiting for the sponge cake to cool down…

– Whip the cream with icing sugar, till it becomes dense. Add orange zest & vanilla.

– ⏳Let it rest for 1 hour in the fridge.

– Toast the flakes of almond in a pan till they gain a golden color.

Assemble all together

– The thicker layer better be in the bottom and the thiner one on top. Cutting by hand their are not very equal. 😀

– Inside each layer goes: whipped cream + cranberries (or any berries of your choice) + almond flakes.

When all the layers are done:

– Cover the cake with the rest of the whipped cream, place it in a big container, and put it in the fridge overnight. This way the sponge, absorbs the humidity & the flavors of syrup, cream, and berries. Moreover, its texture will be softer and pleasant in mouth. Which worth to wait 🙂

– The day after cover the sides with the toasted almond flakes and decorate the top with the berries of your choice.

The cake is ready to be served!

➡️ before serving, let it stay 30 mins in room temperature so it’s not too cold if you serve it with coffee or tea ☺️

Enjoy! ☺️

The post Sponge cake with berries appeared first on Foodcraftz.

Ingredients | 5 Servings

• 110g/3.8oz tbsp 00 wheat flour
• 5 tbsp Brown sugar
• 5 Eggs
• 10g/0.3oz vegetable Oil
• pinch of salt

Preparation

– In mixer add the all eggs pour oil & sugar.

– Wait 5 minutes so the sugar soak in the eggs.

– Turn on the machine and mix for ⏳ 12 minutes.

– The result is a foamy batter.

– Sieve the flour, in 3-4 rounds, mix it very gently.

– Pour the batter in mold with parchment paper.

– Put it in the preheated oven turn on the oven the first 5 mins on 180C°/350F°.

– For the next 25 mins on 160C°/320F°.

➡️ Once turned off, leave it inside for another 10 mins.

– The fluffy sponge cake is ready when its cooled down and will be perfect for the cake.

I usually use this base for berry cake and chocolate cake ☺️

The post Sponge Cake – Basic appeared first on Foodcraftz.

No additives or chemical ingredients are used, with all those nuts and fruits this is a pretty healthy cake if we compare to the other sweets of Christmas period. Buy the dried fruits and soak them in rum for 3-4 hours and the rest is very easy to do.

Here is the recipe of: Dried fruit in rum for Christmas cake

Ingredients | 6 servings

• 7tbsp Rum-soaked dried fruits
• 140g/5oz Brown sugar
• 50g/1.8oz of Milk
• 2 Eggs
• 1 tsp Baking Powder
• Zest of 1 Orange
• Juice of Half Orange
• 300g/10.5oz Flour
• 2 knobs of Butter
• 30g /1oz Crushed Walnuts
• 2 tsp Cinnamon
• a pinch of crushed Fennel Seeds
• pinch of Salt

Use all ingredients at room temperature.

Preparation

– Preheat the oven on 180°C/356°F.

– Mix flour & baking powder in a bowl and put it aside.

– In a bigger bowl, whisk the butter with sugar till you have a creamy texture.

– Add eggs and milk & continue to whisk

– Sieve half of the flour and mix, the batter becomes dense

– Add to the mixture of dried fruits, and orange juice.

– Followed by the other half of flour.

– Add the rest of the ingredients to the mix: crushed fennel seeds, cinnamon, walnuts, and orange zest.

– In the mold of 20cm/8inch which is covered by parchment paper, Flatten gently the batter.

Let the Christmas cake bake for ⏳ 50 minutes at 180°C/356°F. At the end of the baking time, leave it to cool down and it will be ready to serve.

Notes

• Wait 2 hours to cool down. It’ll be easier to cut it, feel free to sieve a bit of icing sugar on top.
• Some people might not like fennel seed but to my experience, it gives a great scent and flavor to the cake
• Always do the toothpick test to be sure the cake is cooked, If your mold smaller the cake needs more time in the oven, vice versa if the mold is bigger.

Merry Xmas and enjoy the holidays ☺️

The post Christmas cake with dried fruits appeared first on Foodcraftz.

This recipe can be done also with fresh lemon. So in case, you don’t have bitter orange marmalade, use lemon juice or even marmalade if you have, and its zests.

Ingredients | 4-5 servings

• 90g/3.1oz Digestive biscuits
• 3 tsp bitter Orange Marmalade (organic)
• 1 tbsp Honey
• 60g/2.1oz of Butter
• 150g/5.2oz Cream cheese
• 50g/1.7oz Mascarpone
• zest & juice of Lime (organic)
• zest of Orange (organic)
• 25g/1oz Fresh cream
• 2 tbsp Icing sugar
• a pinch of Vanilla

Preparation

– Crush the biscuits in the food processor.

– Pour half of the melted butter (30g/1oz) and a tbsp honey. Mix all ingredients.

– Press the crumb mixture in a cake pan/mold (mine was 16cm/7inch)

– Put in the fridge to solidify for⏳ 1 hour.

Meanwhile, in a big bowl

– Add: mascarpone, fresh cream, icing sugar, lime juice and zest + orange zest & melted butter (the other 30g/1oz) and mix.

– Add vanilla & bitter orange marmalade.

– When all the ingredients are combined: spread the cheese mix, evenly, on the biscuit base.

– Cover it with foil or put a flat dish on top, it should rest overnight (or at least 6-8 hours).

Remove it from the mold and it’s ready! For decoration, I’ve put four dollops of marmalade on top.

Notes

• Remove it from the fridge 20 minutes prior to serving, it will be still fresh but not so cold, especially if you serve it with coffee or tea.

Enjoy ☺️

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