An Experiment with Olive Oil: Apple and Cherry Cake

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First up, this is one of those recipes that didn’t do too well. I was intrigued by Nigella’s recipe of a cake that used olive oil and I thought it’d be a healthy alternative to a butter cake. Plus, with apple and cherries (I substituted those for the original raisins), what could go wrong?

Nobody except me seemed to like it. DC said the olive oil smell made him think of chicken rice. Don’t ask me how that man thinks, but in my world, chicken rice isn’t made with olive oil. My mum asked whether it was supposed to be bread or cake. I guess they thought it a tad dry. I wonder what’s wrong with my taste buds because I found it moist enough, and not too horribly sweet. I liked how the apple and cherry brought in bits of texture and flavour to the cake and thought it was a nice homespun type of thing to eat for breakfast.

All the same, if you’re game for something controversial, or have run out of butter and there’s nothing except olive oil and apples in the kitchen, then please try this recipe and let me know if you got any better reviews!

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Ingredients:

100g dried cherries (I just used an entire 120g pack, go ahead to substitute with raisins)
100ml rum
150ml olive oil
200g sugar
3 eggs
350g plain flour
1 tsp cinnamon
1½ tsp bicarbonate of soda
½ tsp  cream of tartar
½ tsp salt
4 apples (smallish), peeled, cored and coarsely chopped

Method:

  1. Butter and flour a 20 cm springform cake tin.
  2. Heat cherries with rum in a saucepan, bring a boil and then take off the heat, allowing the rum to soak into the cherries. Alternatively, soak the cherries in rum the night before.
  3. Preheat the oven to 180ºC.
  4. Using the whisk attachment of a cake mixer, beat the oil and sugar together briefly, then add in the eggs one by one. Beat for a few minutes till well incorporated.
  5. While the mixture is beating, measure out the dry ingredients and sift them together. Fold into the egg mixture. The batter will end up quite stiff.
  6. Then drain the cherries and mix with apples (this is to make sure that the apples and cherries are well dispersed in the batter), then stir it into the cake batter. Give it a few good stirs to spread out the fruit evenly, then dollop the batter into the springform tin.
  7. Bake till a cake tester comes out fairly clean, i.e. no wet batter and only bits of crumb, about 1 hour.
  8. Let the cake stand in the tin for about 10 minutes, then turn out and leave to cool. Slice and let plenty of people try, I’d like some comments please!

A Very Alcoholic Cherry Almond Cake

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I’d recently discovered some really nice dried cherries in Carrefour that don’t quite cost the sky (just an arm and a leg). It allowed me to finally try out Nigella’s recipe for a cherry cake. Her version involved natural glace cherries. I haven’t seen natural glace cherries anywhere in this corner of the world before and I thoroughly detest the typical bright scarlet ones, so I upped the decadence level by soaking the dried cherries for some hours in a mixture of kirsch and rum. It worked out beautifully, tasting a little like christmas fruit cake. It gets even better the next morning as the alcohol from the cherries infuses the cake. I’d imagine it’ll do wonderfully with extra dark rum scattered over the cake and left to age for a week before serving.

Before we get to the recipe, a few tips on prep work. First, soak the cherries overnight in a mixture of kirsch and rum. I ran out of kirsch, so topped up the alcohol with dark rum to cover the cherries in a bowl. Use brandy, whisky or vodka if you don’t have either the above. Next, halve your cherries or chop them very roughly  as I think the cherried alcohol infuses better in the cake that way. Last word on flour: I don’t really like the hassle of stocking both plain and self-raising flour and also keeping track of my baking powder to make sure that it’s not expired yet. What I do instead is to make up my own baking powder by using cream of tartar and bicarbonate of soda. If you’d like to tailor your own recipes, halve the amount of baking powder to find out how much cream of tartar to use, and halve the amount of cream of tartar for how much bicarbonate of soda to add.

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Ingredients:

200g dried cherries, soaked overnight in alcohol mix and then halved
250g flour
1½tsp cream of tartar
¾tsp bicarbonate of soda
200g butter
120g sugar
3 eggs, beaten
2 drops almond essence
100g ground almonds
about 3 tbsp milk

Method:

  1. Preheat the oven to 170ºC. Butter and line a loaf cake tin.
  2. Drain the cherries, reserving the soaking liquid
  3. Cream the butter and sugar till light and fluffy, then add eggs and almond essence.
  4. Fold in flour and ground almonds.
  5. Make up the cherry soaking liquid to 6 tbsp with the milk and fold into the cake mixture.
  6. Fold in the cherries and scrape out into tin.
  7. Bake for 1 hour or so until a satay stick comes out clean.
  8. Let cool completely before removing from tin.

Makes about 12 slices.

A Rather Impressive Roast Beef Lunch

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I had a joint of beef sitting in the freezer that was crying out to be turned into a lovely Sunday lunch. It’d been a long time since I’d last entertained, so I thought I’d make it slightly more elaborate than normal. I started off with bacon and watercress soup, then served the beef with mushrooms in red wine, roast pumpkin (DC’s helper made it so I don’t have the recipe), green salad and horseradish garlic cream sauce. To top it all off, I served a very successful tropical plate trifle. It was boozy, it had pineapple and passionfruit in it, it had cream, it was amazing.

So let’s start from the beginning. DC and I headed out to Choa Chu Kang the day before in search of fresh ingredients. Too bad about the poor selection at the farmer’s market, as we ended getting most of the stuff from Cold Storage at Jelita in the end. I made the soup, mushrooms and cake base the night before so that there wasn’t much work to do in the morning, just the beef and assembly work.

Here’s the beef just out of the oven, adorned by an afterthought of DC’s Irish breakfast sausages. (The sausages were from Cold Storage, we’re not yet so hardcore that we make our own sausages!)

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We reluctantly let it rest till our guests arrived and got on to reheating the soup and checking the flavourings of the sauces. Eeyore, Wei and WW arrived first and we got on with the soup. To our surprise, watercress and bacon soup went incredibly well with some homemade prawn-flavoured keropok lying around. We couldn’t help but mop up jade liquid with coral crisps, proclaiming all the way that there wouldn’t be space for the beef at the rate we were going through the bucket of keropok. By the time Shinta and KK arrived, the bucket had dwindled to half its original.

As KK and Shinta tucked into their soup, the rest of us went ahead with the main course. It was so good we almost didn’t leave enough for the latecomers. Luckily, those two eat fast and soon caught up with us as they bagged their share of the good stuff.

And then came dessert. Oh my was it good. There was the tang of lime and passionfruit, the fragrance of Silver Valley pineapple, soft voluptuous cream and a generous shot of booziness. No one uttered the customary complaint of how fattening dessert was. In fact, Eeyore protested when I suggested waiting a while to digest first before serving dessert.

A testimony to how good it was? There was hardly any talking at the table, only chomping and semi-civilised requests to pass dishes around, followed by satisfied grunts and sighs. We finished lunch in a record half hour, including a Bordeaux and a Spanish dessert wine to round it all off. Then we proceeded upstairs to fall asleep while Shinta and Eeyore battled it out on Wii Super Smash Bros.

Hungry yet? Now for the recipes.

Roast Beef

Ingredients:

1.5 kg joint of ribeye
sea salt
freshly ground black pepper
olive oil
4 good quality sausages (optional)

Method:

  1. Slather the thawed beef generously with black pepper and leave to marinate overnight.
  2. Remove joint from fridge at least 2 hours before cooking. Preheat the oven to 210 ºC.
  3. Rub the outside generously with olive oil and salt, place in a foiled roasting tin. Surround with sausages.
  4. Roast for 30 minutes at 210 ºC then turn down to 160 ºC for another 30 minutes. Like this, you’ll get it medium. (See picture.)
  5. Remove from oven and allow joint to rest for at least 20 minutes before carving. Serve with the other yummy stuff.

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Mushrooms in Red Wine

Ingredients:

80 g butter
6 onions or shallots, sliced
2 punnets brown mushrooms, sliced
200 ml dry red wine

Method:

  1. Melt the butter and cook the onions gently till soft.
  2. Add the mushrooms and on slightly higher heat, cook till most of the butter is absorbed.
  3. Turn up the heat and pour in the red wine.
  4. Allow to bubble for about 10 minutes or till mushrooms are nicely tender. Season to taste with salt and pepper.

Horseradish Garlic Cream Sauce

Ingredients:

2 heads of garlic
1 pot cream
1 tbsp horseradish powder

Method:

  1. Roast the garlic in a pre-heated oven at 120 ºC for an hour or till soft.
  2. Cut the base of the garlic head and squeeze out the pulp into a mortar and pestle. Mash till smooth.
  3. In a pot, combine the garlic and cream and warm gently. Do not let boil.
  4. Mix in the horseradish powder and season to taste.

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Tropical Plate Trifle

[syrup-soaked cake]

Bake the cake here using lime zest instead of tangerine. Use the juice from 5 limes and 100 g of icing sugar for the syrup. Add a touch more icing sugar if you like it less sour.

[cream]

Whip the i small tub whipping cream with 2 tbsp icing sugar and 50 ml dark rum till you get soft peaks. Chill in the fridge immediately.

[fruit topping]

Add 2 tbsp of dark brown sugar to 3 pulped passionfruit, stir and chill in the fridge. Chop Silver Valley pineapple into smaller chunks than the photo (I was too lazy to cut them smaller) and chill.

[assembly]

Arrange thick slices of the cake on a suitable plate, scatter with a couple tbsp of dark rum, then dollop the rum cream lavishly over. Pour over sugared passionfruit pulp then sprinkle with pineapple pieces. Serve to oohs and aahs.

All recipes serve 7, with leftovers.