Coconut cake with chocolate icing

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It has been a while since my last post. I have a bit less time to cook now since I am a mum but today I managed! Another version of coconut and chocolate cake. You can find the previous one I by clicking here.
Serves 8
Cake
  • 50 g desiccated coconut
  • 100 g sugar
  • 10cl double cream
  • 150 g flour
  • 3 eggs
  • 2 teaspoons of baking powder
  • 50g vanilla sugar
  • 1 tablespoon of rapeseed oil

Icing

  • 80g dark chocolate
  • 2 tablespoons of water
  • 20g butter

Preheat the oven at 180° C.

In a bowl, mix the eggs, sugar and vanilla sugar. Whip well to get a creamy mixture. Then add gradually the flour and baking powder. After, add the double cream. Finish by adding the coconut. Combine well and add the oil.

Pour the mixture in a pan and bake for at least 35 minutes. Let the cake cool down.

Once it is cooled, prepare the icing by melting the chocolate in a bain-marie. Then add the butter so you have a shining chocolate.

Put the icing on your cake and store in the fridge so your icing solidify.

 

 

 

Mini chocolate chips cakes

Tomorrow we are off to Brittany for the holidays and I am preparing the food for lunch and snacks. I bought a few month ago a silicone baking tin which I barely used until now. But today it is the right time to use this tin for mini cakes! The shape is perfect for a lunch box.

For 8 mini cakes:

  • 150 g white flour
  • 2 teaspoon baking powder
  • 70 g white sugar
  • 70 g de butter
  • 2 eggs
  • 100g chocolate chips
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of milk

Preheat the oven at 180° C.

Let the butter melt slowly in a pan.

In a mixing bowl, mix sugar and eggs. Mix well to get a creamy mixture. Then add  the flour and baking powder. Add the butter and mix everything well before adding the chocolate chips. Stir the mixture but not too much.

Pour the mixture in your tin and bake for 35 minutes. (my over is getting old and the cooking time are getting a bit unsettled).

 

Coconut and chocolate cake

It has been a while since my last post. I have been baking old recipes or random recipes without writing quantities while doing them so I am unable to remember now.
Today I am sharing this recipe of coconut and chocolate cake. Two ingredients which are tasty when mixed together.
Serves 6
  • 50 g desiccated coconut
  • 200 g chocolate
  • 130 g sugar
  • 80 g butter
  • 120 g flour
  • 3 eggs

Preheat the oven at 180° C.

In a bain-marie, let melt the chocolate

In a bowl, mix butter and  sugar. Whip well to get a creamy mixture. Then add the egg and after the flour. After, add the melted chocolate. Combine well and add the coconut.

Pour the mixture in a pan and bake for at least 35 minutes but not too long if you don’t want to have a dry cake!

 

Raspberry Victoria Sandwich Cake

This is a classic British cake but with the berry season in I had no choice but to bake this cake.
Serves 8
  • 150g butter at room temperature
  • 150g sugar
  • 3 eggs
  • 180g plain flour
  • 1 teaspoon of baking powder
  • 3 tablespoons of raspberry jam
  • 140g fresh raspberries
  • 120ml whipping cream
  • icing sugar for dusting

Preheat oven at 180°C.

Mix the butter and sugar together until you get a smooth paste. Beat in the eggs, one at a time. Pour in the flour and baking powder and mix until well combine.

You need two tins of the same diameters. Fill these two tin with the mixture. Bake for 20-25 minutes until it is golden. Turn the cakes out on to a wire rack.

Before serving, use a spatula to spread the jam over one cake and top with the raspberries. Spread the whipping cream over the raspberries. Put the second cake on top and dust with icing sugar.

In case you don’t have a lot of time to prepare the cake , you use industrial whipping cream!

 

 

Orange and Almond cake

I love cakes for the afternoon snack with a cup of tea.
This recipe is inspired by a recipe found in the following book “Easy cakes & Cookies“.
Serves 10
  • 50g ground almonds
  • 150g flour
  • 4 eggs
  • 100g orange marmalade
  • 1/2 glass of orange juice
  • 90g sugar
  • 2 tablespoon baking powder
  • 100g butter

Preheat oven at 170ºC.

Put the butter and sugar in a mixing bowl and beat until the mixture is creamy. Then add gradually the orange juice and the marmalade.

Beat the eggs with a fork in a bowl. Add them into the butter mixture but one tablespoon at a time. Finally, add gradually the flour, baking powder and ground almonds.

Pour the mixture into a cake tin and bake for about 45 minutes.

Let the cake cool down before serving.

Yogurt cake

This recipe of “gateau au yaourt” as we call it in France is a chilhood memory. Every kid in France has done yogurt cake at school or with their mum or grand mother. This is a fun recipe and easy to do with kids as all you need to measure the ingredients is a yogurt pot! This cake is good in the afternoon with a juice for the kids and a cup of tea or coffee for the parents!
Ingredients (10 minutes preparation)
  • 1 pot (125g) of natural yogurt
  • 1 pot of rapeseed oil
  •  2 pots of sugar
  • 3 pots of flour
  • 3 eggs
  • 2 teaspoons of baking powder
  • 2 teaspoons of vanilla extract (optional)
Yogurt pot
Preheat your oven at 180°C.
In a bowl, empty the yogurt pot. it is better to use natural yogurt but a fruit yogurt can do the job if you have only this. It will give some fruity taste to your cake!
Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get an homogeneous mixture.
Pour the mixture in a tin and bake for at least 30 minutes.

Carrot Cake

Carrot CakeI finally made my first carrot cake after two years and half in London. Actually, I am really happy with the result and pleased to share my recipe. For French, carrot cannot be part of a dessert as it is a vegetable but the first time I eat a carrot cake, I was nicely surprise by the taste. I definitively think that this is one of the more amazing cake in the United Kingdom!

For 8 servings

For the cake

  • 180g flour
  • 4g baking powder
  • 4g baking soda
  • 5g cinnamon
  • 2g ginger
  • 2g nutmeg
  • 1 pinch salt
  • 3 eggs
  • 200g sugar
  • 100g oil (rapeseed oil is ok but not olive oil)
  • 225g grated carrots
  • 50g walnuts

For the buttercream

  • 75g butter
  • 150g icing sugar
  • 1 tablespoon of milk
  • 5ml vanilla extract

The cake

In a bowl, mix together the flour, the baking powder, the baking soda, the spices and the salt. Make a well.

In another bowl, whisk the eggs and add the sugar keeping whisking to get a cream. Trickle the oil. Pour this mixture in the flour well.

Mix with a wooden spoon, then add the grated carrots and the walnuts. Stir well.

Pour the mixture in a tin and bake for 55 minutes at 180°C.

Once baked, let the cake cool down before icing it.

To make the buttercream, mix all the ingredients. Once you get your buttercream, add it on the top of the cold cake with a spatula. Now you can enjoy your carrot cake!

 

Baba au Rhum à la crème vanillée by Bonne Maman

Baba au RhumSome weeks ago, I bought some pots of Baba au Rhum from the brand Bonne Maman. They wrote their recipe on the back of the pack so I decided to try it as I really liked their baba!

I followed the recipe but the quantites were weird so at the end I had two big babas au rhum to eat. I could have invited 15 persons to eat them!

Below is the recipe with modified quantities which I think make more sense.

Makes 6 to 8 servings

  • For the sponge cake

Beat together 500ml water, 50g honey, 2 whole eggs and 3 whites. Add 125g sugar and 1 pinch of salt. Fold in 250g plain flour and 2 tablespoons baking powder and mix together well. Pour the mixture into a large baking dish until it comes half-way up the sides. Leave to settle for 20 minutes at room temperature, then bake for 15 minutes at 180°C.

  • For the syrup

Heat together 500ml water with 200g caster sugar. Add 100ml good quality brown rum, then leave to cool. Pour this onto the warm baba.

  • For the cream

Beat together 1 whole egg, 1 egg yolk and 60g caster sugar until frothy. Bring 500ml double cream to the boil. Away from the heat, put a split vanilla pod into the cream and allow it to infuse for half an hour. Gently pour the cream into the egg mixture, stirring continually. Transfer the cream and egg mixture into a pan and cook gently, without boiling, until it thickens enough to coat the back of a wooden spoon. remove from the heat and leave to chill overnight. To serve, spoon the prepared cream onto the rum-soaked cake.

Chocolate brownie

Chocolate Brownie is an American classic but for me, it is more than this… This is my favourite cake because it is smooth. I love it warm with vanilla ice cream or cold for my lunch box!

  • 200g dark chocolate (and only dark, please!)
  • 130g sugar
  • 150g butter
  • 10g vanilla sugar
  • 50g flour
  • 3 eggs
  • 50g pecan nuts
  • 1 teapoon of baking soda

Pre-heat the oven to 180C.

Set a bowl over, but not touching, a pan of simmering water, and add 200g of the chocolate, broken into pieces. Allow to melt, stirring occasionally, and then remove from the heat immediately.

In a pan, melt the butter.

In a bowl, mix together the eggs, sugar, vanillar sugar. Then add the flour, the baking soda and the melted butter.

Add the pecan nuts and after the melted chocolate. Stir a little bit and pour the mixture in a tin.

Bake for 15 minutes at 180°C and 10 minutes at 160°C.

Coconut and Pineapple Bread

I have noticed that I have a can of crushed pineapple in my cupaboard. I always buy pineapple slices so I didn’t know what to do with this can. I decided to mix it with some coconut to make this tropical recipe!

 

 

 

For 10 persons

  • 250g flour
  • 80g butter
  • 150g sugar
  • 200g crushed pineapple
  • 75g dessicated coconut
  • 1 egg
  • 3 tablespoons of milk
  • 1 tablespoon of baking powder

In a bowl, combine the flour and the baking powder. Make a well in the centre and add the butter. Work with the fingers until you have a grainy mixture.

Add to this mixture sugar, coconut, crushed pineapple, milk ad egg. Stir with a wooden spoon until you get a smooth mixture.

Put the batter in a pan and bake for 1h15.

You can serve this sunny recipe with vanilla ice cream!