Coconut Flour Chocolate Cake #almostketo

I have been discovering almond flour and coconut flour to make low carb/no carb cakes through lockdown here in Sydney. We’re pretty much out now, but I like them so much I’m going to stick with them .

Coconut flour chocolate cake

Not only do they taste great and are much lighter, they are easy to make. This coconut flour chocolate cake is moist and delicious. It’s almost totally carb free and is lactose free.

Here’s a link to BBC Good Food on Health benefits of Coconut Flour.

If you want to be super-conscientious you can use sugar substitutes and no sugar chocolate, I made it using normal caster sugar and real chocolate chips for the ganache. Use the best quality natural cacao powder for the best taste.

Prep time: 15 minutes Cooking time: 50 minutes

  • Ingredients
  • 3/4 cup coconut flour
  • 1/2 cup and 1 tablespoon cacao powder
  • 2 tablespoons desiccated coconut
  • 2 heaped teaspoons baking powder
  • 4 large eggs
  • 1/2 cup caster sugar
  • 1 400ml can coconut cream
  • 2 teaspoons vanilla essence
  • For ganache: 1/3 can coconut cream, 4 tablespoons or thereabouts of small chocolate chips, 2 tablespoons icing sugar. Additional desiccated coconut for decoration.

Method:

1. Pre-heat oven to 170 degrees Celsius. Grease a 9 inch baking tin of your choice. I used a small ring cake tin with butter or oil.

2. In a large mixing bowl whisk together coconut flour, cacao powder, desiccated coconut and baking powder until well mixed.

3. In a seperate bowl whisk together just the eggs and sugar for 1 minute until well combined and sugar has dissolved.

4. Make a well in the centre of the dry ingredients. Pour egg mixture in, then add coconut cream and vanilla. Whisk together all the ingredients to form a smooth, lump free, silky batter. It will seem a bit runnier than normal cake batter but don’t worry about that.

5. Bake in oven for 50 minutes, check to see skewer comes out clean. Allow to cool in tin for 10 minutes.

6. Allow to cool completely before icing with ganache.

7. Make ganache by heating coconut cream in small pan over low heat, add chocolate chips stirring to make sure they don’t stick or burn, add icing sugar half a tablespoon at a time, stirring until glossy until adding next heap.

8. Scoop ganache over the cake or use a squeeze bottle if you want to be more precise. Spread evenly, allowing to drip over sides, sprinkle with desiccated coconut.

Store cake in fridge. Just buzz quilled in microwave if you want it moister. Not too long though.

Green Tea Berry Cobbler

This cobbler recipe looks good…but what is a cobbler?..fruit baked with some sort of dough apparently!

Here’s also is a link to some recipes and an explanation of What is the difference between a cobbler, crumble and crisp?

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Green Tea Berry Cobbler! Now you can drink your tea and eat it too. Presenting a unique twist…

Green Tea Berry Cobbler

Free-spirited #Profiteroles

Made these a few weeks ago for a lunch party….reminded me how it actually is easy to make Choux pastry with only a bit of attention to quantities. Going to now think about making some new savoury and sweet recipes with it. Stay tuned!

Free-spirited Profiteroles!

#Crepes with fresh #strawberries and strawberry rum sauce #delicious

Cooked a bit of a retro dinner last night starting with Pumpkin Soup, then individual beef Wellington’s and finished with these crepes.

I hadn’t made crepes for a long time and had forgotten how easy it is and how perfect they are for entertaining because you can make them ahead and just reheat in the microwave before serving.

I used Martha Stewart’s crepe recipe which is super easy because it’s made in a blender. Thanks Martha! https://www.marthastewart.com/921813/how-make-crepes?slide=3380816

The strawberry rum sauce is absolutely delicious!!

And both make fabulous leftovers for breakfast or brunch the next morning.

We had Messina passionfruit gelato and fresh strawberries but you can add whatever toppings you like. Fresh cream of course is the classic friend for this dish.

Preparation time: 45 minutes incl 15 minutes to rest batter

Crepes

Ingredients
1 cup flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 eggs
1 1/2 cups milk
3 tablespoons unsalted butter, melted

Method:

Put all the ingredients in the blender.

Blend until smooth for 2-3 minutes and bubbles form at the top.

Leave to rest for at least 15 minutes.

Heat a small non-stick pan over medium heat, coat with a film of butter. I use kitchen paper dipped in melted butter to coat the pan.

Using a ladle, scoop batter into pan, just enough to cover the bottom. Cook until golden on the underside, then flip to cook the other side, maybe 30 seconds.

Repeat until batter is finished. Makes about 15 crepes depending on size of your pan.

Strawberry Rum Sauce

Prep time: 20 minutes

Ingredients:

1 small carton of strawberries, about 10 strawberries
3 tablespoons of sugar
1 1/4 cups water
1.5 tablespoons dark or white rum
Zest of 1 lemon
1/4 teaspoon salt

Method:

Blend strawberries until smooth

Place water and sugar in pan and bring to a boil, simmer until just clear

Add strawberry pulp, zest, salt and rum, bring to a boil then turn down heat and simmer for 15 minutes or longer to thicken to a sauce consistency.

Will keep in fridge or freeze well.

Reheat crepes in microwave, add fresh strawberries, topping of choice – ice cream, fresh cream, and strawberry rum sauce! Serve and enjoy!

Sticky date pudding for two

We are having a quiet night in and a special dinner to celebrate a New Year’s Eve as we wait to watch the annual fireworks spectacular on Sydney Harbour. It is always a special night as the first major city in the world welcomes in the new year.

It was a beautiful day here and we started with an early morning swim at Nielsen Park beach on Sydney Harbour, then divine coffee and croissants at The Grumpy Baker in Vaucluse. After the sea mist lifted this morning it turned into quite a hot day, but late this afternoon a thunderstorm cooled things down.

So, it’s going to be perfect to enjoy sticky date pudding with our French champagne in the lead up to midnight. As I write this the early 9pm “kids” fireworks show is already lighting up the harbour and Sydney skyline spectacularly. The rain has gone and Sydney is sparkling! Can’t wait to eat our dessert and see the “real” show as we welcome 2019!!

Thanks to Climb, Cycle, Repeat for this fab recipe for Sticky Date Pudding for two! I am going to add crushed walnuts to the batter to add some crunch!

http://climbeatcyclerepeat.com/sticky-toffee-pudding-for-two/

Pannetone Xmas Ice Cream Sandwich

The piece de resistance and finale of our Christmas feasting spree …toasted pannetone and Xmas ice cream sandwich. The Xmas ice cream involves softening (not totally melting) a 1 litre tub of vanilla ice cream with a jar of Mrs Robertson’s fruit mince mix and refreezing it. Reline the original tub of ice cream with glad wrap and then refill the tub with the ice cream mix overnight.

when you are ready, remove the ice cream from the fridge to soften slightly. Then toast your pannetone, slice the ice cream and make these “to-die-for” festive finishers! Divine dessert.