Showing posts with label chilli flakes. Show all posts
Showing posts with label chilli flakes. Show all posts

Monday, June 11, 2012

Recipe for a cake

Super Moist Orange, Chilli & Mango Liqueur Cake
Super Moist Orange, Chilli & Mango Liqueur Cake
I am a lover of all things creamy however in the case of this cake I add cream to the side so as not to take anything away from this truly delicious experience... truly just as nice without cream because it is filled with syrup and is super moist.
Cakes are the only recipes I will give an ingredients saying that I will still adapt it to suit my taste however I think the wet and dry ingredient amounts need to be pretty close to ensure success.
  • 170 oven and a 20cm springform greased cake pan.
  • Beat together 170 grams of softened butter and 170 grams of caster sugar until light fluffy and creamy.
  • Add to this the zest of an orange and 3 egg yolks (reserve the whites)
  • Sift 85 grams of self raising flour and add half of this to the butter mix and gently fold it through along with 85 ml of Mango Liqueur (or similar flavour of your choice, vodka is nice)
  • Measure out 85 grams of almond meal and add half of this along with the remaining flour to the mix and gently fold it through.
  • Add the last of the almond meal and gently folding through, we are trying to preserve as much air as possible.
  • Whisk the egg whites to peaks and add these in two batches, also quickly but gently folding it into the mix.
  • Spoon the mixture into the greased pan and bake in the centre of your oven until a skewer comes out clean about 45 minutes.

  • Meanwhile remove the zest of another orange and a lemon (if you have a sharp peeler thicker zest would be my preference however I have used a zester here as I don't)... squeeze the juice of the two oranges and the lemon and put this aside for the syrup.
  • Place the zest into a small saucepan along with 30grams of sugar, 100ml of water and a teaspoon or so of chilli flakes to start making the syrup... stir until the sugar has dissolved and simmer gently for a couple of minutes and then remove from the heat.
  • When the cake is cooked leave it to sit in the pan for a couple of minutes and then remove it onto a wire rack over a plate and finish off making the syrup.
  • Bring syrup back to the gentle boil add the juices and 2 1/2 tablespoons more of the Mango Liqueur... when heated through strain it into a poring jug and reserve the zest and chilli for decoration.
  • Prick the warm cake all over with a fork and take your time to gently pour the syrup over the cake until all of it has been absorbed... decorate with the zest and serve. 

Equally nice 

- warm or cold 
- with or without a dollop of cream/yoghurt.

Tuesday, April 17, 2012

Spiral Pasta with a simple Zucchini Sauce

Pasta with Zucchini Sauce
Spiral Pasta with a simple Zucchini Sauce
I love the simplicity of this dish both preparation and flavours... such a healthy option and so quick to make.
  • Cook 200 grams of spiral pasta while preparing the so so simple zucchini sauce.
  • In a large pan heat up plenty of olive oil and fry off 3 or 4 cloves of crushed garlic and a half dozen whole anchovies along with a large pinch of sea salt.
  • When the anchovies have softened sprinkle in some chilli flakes to suit your taste and lots of freshly cracked black pepper.
  • Finally add 2 large grated zucchini and a dash more olive oil to the sauce(I have also added about 100 grams of chopped pistachio nuts which is an option)and stir while cooking for another couple of minutes.
  • To serve this dish... toss the pasta through coating it in the sauce and plate it served with freshly chopped parsley and grated Parmesan cheese. Mine is topped with a few pistachio because they were added to my sauce.