Thursday, 12 March 2015

Baking and making...

First of all, welcome to Rosie Goodenough via Bloglovin.

We fancied some cake so I decided to make another Bara Brith. I had of course forgotten not to put all the mixture in the tin as it is slightly too much, I really must adjust the recipe a little to take this into consideration. It rose up and boiled all over the oven. Realising it might be a disaster, I gritted my teeth, pulled it out, cleaned up the oven, put the tin back in on a tray and hoped for the best:
You can see what has happened to its top but it sliced well, looked fine and tasted good:
Not having dried fruit such as sultanas or raisins to spare, I chopped up some of our home dehydrated fruit and soaked it in the tea. This particular cake has pear, pineapple and mango in it. Yum!

Tonight, we shall be getting together with E. and T., from walking and our old school, for our once a term Chinese meal and film. For pudding, I decided to cook 1lb of frozen apple slices plus a few damsons as a fruit base for a Cloud Cake. Once cooked, they were whizzed up into a purée, before 125g of it was made into the cake. Here it is ready to go into the freezer, bar being wrapped in cling film:
Once frozen and ready to serve, it will be unpacked, taken out the tin and served within about 10 minutes from the freezer when its texture will be at its best. Although it is made with an egg white, the texture is that of marshmallow. The flavour of the fruit is very subtle. Overall, it is a very nice dessert. It should really have a biscuit base but we find that it stays too hard so now make it without.

Of course, that lowers the calories even more although I do think it might lend itself to being piped onto individual digestive biscuits or Jaffa Cakes.

Herewith the recipe:

1 large egg white - not whisked yet
1/2 cup castor sugar
125g frozen fruit
1/2 tablespoon lemon juice
1/2 teaspoon vanilla extract

(If using fresh instead of frozen fruit, chavel it up into a purée first and sieve before using, if you don't want the seeds in the final cake).

Put everything into a deep bowled food mixer and use the whisk part to beat everything together. Leave the machine going for at least 10 - 15 minutes until the mixture is light and frothy, and probably halfway up the sides of the pan. If using a hand whisk, it is best to thaw the frozen fruit and process it according to the italic instructions above.

Lightly oil a Victoria cake pan and line with cling film. Put the mixture into it, it will seem too much but will go in with a gentle bit of prodding. Cover with more cling film and freeze. Remove from cling film and pan just before serving. Do not refreeze.

If I remember I'll add the serving picture tonight or tomorrow!







4 comments:

  1. Love your cakes such interesting ingredients.
    Rosezeeta.

    ReplyDelete
  2. Hello Dc, your blog is making me hungry, so I'm going to get something to eat. Enjoy your Chinese meal this evening. Woo xx

    ReplyDelete
    Replies
    1. We shall enjoy ourselves thanks. Enjoy your lunch.

      Delete

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