Irish whiskey cake recipe

A couple of days ago I was cleaning up the dishes and I was hit by the smell of whiskey coming from one of the glasses from the previous night. It was a rather smoky Irish whiskey and I started thinking it would be great for a cake.

So I started hunting for a recipe for a simple cake with whiskey and I came up with this recipe by Stefania of Nuvole di Farina. And I thought it was perfect. And, come to think of it, also a perfect choice for St. Patrick’s.

When I baked this cake I quartered the doses (because we are only 2 and technically I should be on a pre-summer diet) and I used cranberries instead of raisins because that is what I had on hand, but I think raisins would be better.

My cake had a very distinct whiskey, probably because I used quite a lot of smoky flavored  whiskey. If you want a milder taste, you can use a milder whiskey or you can dilute it with water.

Ingredients

  • 2 eggs
  • 1/2 lb flour
  • 5 oz. flour
  • 5 oz. sugar
  • 3.5 oz. raisins (I used cranberries)
  • peel of an orange or orange essence
  • 2 tsp baking powder
  • 1/4 cup whiskey

Directions

  1. Soak the raisins and the orange peel in the whiskey for at least 2 ours or over night.
  2. Beat the butter with the sugar until is creamy and well combined.
  3. Add the eggs one at a time alternating with the flour.
  4. Add the drained raisins and enough whiskey to get a smooth (but not overly fluid) batter.
  5. Add the baking powder.
  6. Bake at 375F for 45 minutes or until a toothpick inserted in the center comes out clean

Chocolate and coconut oil cake

This recipe is the result of fixating on having to try to bake with coconut oil. I looked around for a recipe that would satisfy me, but I have found none. So I adapted my basic olive oil cake recipe to accommodate coconut oil and it turned out pretty well.

The cake stays very moist and it has a distinct coconut flavor. I kept hearing coconut oil doesn’t really taste like coconut and I was wondering how could that be. Turns out the coconut flavors comes through quite a bit in a cake. I haven’t tried the oil for any other use, but I assume it will keep some of that flavor.

Anyway, I loved the cake and its coconutty flavor. And I loved the moistness so much I baked it again shortly after the first time. It didn’t disappoint.

My first attempt at using coconut oil: chocolate and coconut oil cake

Ingredients

  • 1 egg
  • 1/4 cup coconut oil
  • 2 oz chocolate
  • 2 oz sugar
  • 3 oz flour
  • 1/4 cup milk
  • 1 tsp baking powder

Directions

  1. Put the coconut oil and the chocolate in microwavable container and microwave until the chocolate is completely melted.
  2. Beat the egg with the sugar until the sugar is well incorporated and the egg is fluffy and almost stiff.
  3. Add the chocolate and coconut oil mixture and beat until well incorporated.
  4. Add the flour, baking powder and enough milk to make the mixture semi-fluid.
  5. Pour in a 5 inches greased pan and bake in a 375F oven, about 30 minutes, or until a toothpick inserted in the middle comes out clean.

Torta di riso – Rice pudding cake with strawberry, ginger and meringue.

The recipe I post today is an elaboration of a traditional Italian cake: rice pudding cake. It was born out of necessity and curiosity. See in my pantry I have tons or rice and soon I am moving, so I am trying to think of ways in which I can use said rice so that I don’t have to throw it out.

At the same time I happened to have some leftover strawberry milk that a friend had brought for a brunch at my place. Now, I don’t know about you, but without kids I have not much use for half a gallon of strawberry milk. We drank about half of it, but the expiring date was quickly approaching. So I started to think of rice pudding.

Rice cake with strawberry, ginger and meringue. Can't wait to try it!

And from there to rice pudding cake the leap was short.

For this kind of cake, the best rice to use is round grain rice, however I have an excess of basmati rice, so that is what I used. It worked well, but if you have round use round. As you will see I added no sugar to either the milk or the “dough”, for my taste strawberry milk and meringue have more than enough sweetness, but if you believe in sugar, go ahead and add more!

Oh and in case you are wondering, the traditional version of this cake uses regular milk and adds pine nuts and raisins soaked in rum (or other liquor) as flavoring.

Rice pudding cake with strawberry, ginger and meringue.

Ingredients

  • 3/4 lb rice
  • 1 quart strawberry milk
  • 4 eggs
  • 1 lime
  • 1 thumb sized piece of ginger
  • 1 loosely packed cup meringue (optional)

Directions

  1. Cook the rice in the boiling strawberry milk until it is overcooked. Drain the rice and let cool down.
  2. Add the eggs, the grated ginger, the zest and the juice of the lime, and the crumbled meringue and mix well.
  3. Pour in a well greased cake pan and cook at 350F for 1 hour or until the cake is well set.
  4. Serve decorating it with strawberry.

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Fig and Polenta Cake

And it is Secret Recipe Club time again! And I was assigned to Camilla’s blog Culinary Adventures with Camilla. I was familiar with Camilla’s blog even before the assignment, but I did not realize how many recipes and posts she has until I actually started exploring it more closely. I mean she has 582 posts for 2012 alone! That means almost 2 posts every day! I am amazed! How does she do it? I struggle to post twice once a week!

Anyway, I started digging through her recipes and I found a lot of interesting stuff. She experiments a lot with ingredients and ethnic cuisines and offers plenty of great recipes. Digging through the recipes, I saw this cake with figs: it looked great, but I immediately dismissed it because I thought I wouldn’t be able to find fresh figs anywhere. A couple of days later I found fresh figs!! So I went ahead and baked the cake for the BF’s birthday.

It is a simple cake made with whole wheat flour and polenta. Rosemary and olive oil gives it a pleasant floral aftertaste. The figs make it pleaseantly moist. I really followed Camilla’s recipe so I will just invite to head over to her blog for the recipe. I only omitted the lemon, because I did not have it.

It turned out great, but if I were to bake it again I would probably cut down the oil slightly, use a different less coarse polenta flour than the one I used and use many more figs.

Apple and rolled grains cake

Today is sweet time. But is a pretty healthy sweet made of wholesome grains and a lot of fruit. A perfect way to start your mornings.

This cake has rolled grains, 10 grains “grits”, apples, raisins and walnuts. All . To top it off, there is no eggs, very little sugar and no butter or oil. Yet it tastes great!

Now on the tweaks: I added quite a lot of apples for the cake. I love it, but it makes the cake a bit crumbly. If you want a firmer slice, you should consider adding less apples.

Also, I added very little sugar and used tart apples. If you like your sweets on the sweeter side, feel free to up the sugar or change the apples to a sweeter variety.

Whatever you do, enjoy this cake: it is almost guilt free!

Ingredients

  • 3 oz. flour
  • 3 oz. 10 grains hot cereal
  • 3. oz rolled grains (or rolled oats)
  • 1 cup warm water
  • 1/4 cup yogurt
  • 1-2 oz sugar (according to taste)
  • 2 granny smith apples
  • 1 pink lady apple
  • 1/4 cup rasin
  • 1/4 cup chopped walnuts

Directions

  1. Mix the warm water with the hot cereal, the rolled grains, and the raisin. Let stand for 15 minutes or so.
  2. Meanwhile, dice the apples and toss them in flour and chop the walnuts to coarse.
  3. Mix the yogurt, the flour, the sugar, the walnuts and the apples with the oats mixture.
  4. Pour in a loaf pan lined with parchment paper.
  5. Bake at 350F for one hour or until dried out.
  6. Eat cold.
  7. You can slice the leftovers and freeze them. When you want to eat the cake, just toast them in the oven.

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