Chocolate and prune cake, muse.

I am making one. The cacao beans are roasting and prunes are soaking. It’s experimental, free of bad things – if that’s possible. It’s a cake for a food Renaissance! How’s that for some ridiculous posturing!

And if it’s a fail, I’m sure the pigeons will set upon it. Wish me luck…

I have  signed up for a serious Raja Yoga meditation class starting this weekend.

Submitted a short story to a competition which has no doubt disappeared in the ether never to be seen again. The character develops. She leads and brings me new tales. I am discovering a lot about her. I think she is a muse, but I haven’t asked her. Maybe she’s just the manifestation of my imagination.

Whatever is going on, I am giving time to writing and editing more regularly.

 

 

Chocolate and Almond Biscotti – Take 2!

This is a gluten, dairy and sugar free recipe – but there are eggs, so not vegan. It makes a gritty, bitter and sour biscuit.

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You will need:

A large bowl, a small one, baking tray and grease-proof sheet. A big wooden spoon!

Ingredients

1 cup of almond flour

1 cup general other GF flours

1/2 cup darkest chocolate powder and ground raw cacao beans

1/2 tsp xantham gum

1 tsp GF baking powder

2 large eggs

1 tsp vanilla essence

Some flaked almonds

2 tblsp of rice bran oil or coconut oil

Put all the dry ingredients in the large bowl and stir through thoroughly.

Put all the wet ingredients in the small bowl and mix.

Add the wet to the dry and mix using the spoon and then your hands – don’t over do it.

Place on a baking tray on a sheet and as per other biscotti recipes on this blog – bake – two times, slice and store.

 

 

 

 

Danish Apple and Prune (and Fig) Cake

Batter cakes work. The sponge has defied for decades with most looking like erupting volcanos or flat pancakes. What I like about batter cakes is that although they are not the best looking cakes in the world, they are wonderfully moist and I love fruits and nuts in my baking. Here is my take on the Danish apple and prune cake. It’s gluten free too!

You will need

A good-sized round cake tin, lined and greased.

125g dairy-free marg (or butter)

170g sugar

2 eggs

100g ground almonds

80g SR GF flour

125 almond milk (or ordinary)

1 tsp vanilla essence

1/2 tsp baking powder

12 prunes and dried figs soaked in cognac overnight (or as they come)

100g chopped walnuts

2 apples peeled and sliced thinly

Topping:

5 tsps sugar

Knobs of butter or marg

1 tsp cinnamon

What to do

Cream the butter/marg and sugar together, then add the eggs and mix. Slowly add the ground almonds, flour, vanilla, baking powder, milk and mix, creating a batter.

Oh! make sure the oven is heated up to 190C!

Pour the batter in the cake tin. Put the prunes on top of the batter. Then put the walnuts (chopped) on top of the prunes. Finally place the apple slices on the top. Pop in the oven and bake for 40 minutes.

Take the cake out and put on the final topping of cinnamon, sugar and butter. Bake for a further 15 minutes. Check the cake is cooked by inserting a knife in to the middle.

I suppose you should wait until it’s cooled down before taking a slice…

Danish Apple and Prune Cake