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The Weekend Neos Kosmos : 23 May 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 23 MAY 2015 21 FOOD Olive oil chocolate cupcakes For the cupcakes Ingredients: 1 ½ cups all purpose flour ¼ cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup of warm water 1 tbsp white vinegar 2 teaspoons vanilla extract ¼ cup plus 2 tbsp olive oil Method: 1. Preheat oven to 175°C with a rack in the middle position. Prepare a muffin tin with cupcake liners. 2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. 3. In another bowl, mix together the water, vinegar, vanilla extract and olive oil. 4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. 5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. 6. Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the centre comes out clean. 7. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. 8. Decorate as desired with sugar or cocoa-based butter-cream icing. For the icing Ingredients: 1 cup salted butter ½ cup of unsweetened cocoa 90g of melted then cooled semi-sweet chocolate ½ tsp instant coffee 1-2 tbsp heavy cream Apple and carrot olive oil cake Ingredients: 3 large or 4 small apples, cored and finely chopped 2 medium carrots, shredded (can substitute sweet potato) 4 eggs 1 ½ cups soft wheat pastry flour (can substitute with spelt flour) 2 tsp baking powder 1 tablespoon butter plus more for the pan 1/3 cup olive oil seeds of 1 vanilla bean, or ½ tsp vanilla extract 3-4 tablespoons honey ½ cup raw sugar pinch of sea salt 2-3 sprigs fresh thyme crème fraiche to serve (optional) Method: 1. Preheat your oven to 180°C. 2. Butter a cake pan measuring between 22 and 30 centimetres in diameter. 3. On the stovetop, cook the apples in the butter with the vanilla until they are very soft, adding the honey near the end. 4. Set aside. In a large bowl, combine the flour, salt, baking powder and sugar, and fresh thyme leaves. 5. Set aside. In a separate bowl, beat the eggs, and then slowly add the olive oil and the dry ingredients, stirring with a spoon. 6. Stir in the carrots. 7. Lastly, gently stir in the apple mixture and bake for about 45 minutes to an hour. 8. Check if the cake is done by inserting a knife or toothpick in the centre. If it comes out clean, let it rest for a few minutes and serve either warm or at room temperature with a dollop of crème fraiche. Almond meal-based chocolate cake Ingredients: 400g almond meal 250g sugar 6 egg, separated 250g butter 1 shot of rum or brandy 250g of dark chocolate Method: 1. Melt the chocolate and the butter in a bain-marie. 2. Beat the egg yolks with 200 grams of sugar in a mixer till pale. 3. Add the egg mixture to the chocolate mix. 4. Add the alcohol and mix well. 5. Beat the egg whites with the 50 grams of sugar on low speed till it becomes a meringue. 6. Add the meringue to the mixture, mixing gently with a spatula so as not to take the air out of the meringue. 7. Grease and line 22-24 centimetre cake tin, pour in mixture and bake in pre-heated oven at 160°C for 1 hour. 8. Serve it on its own or double the pleasure by adding whipped cream and raspberries on the side. Vegan cake from Lemnos Ingredients: 3 ½ cups flour 2 tsp baking powder 1 tsp bicarbonate of soda 1 cup sugar 1 cup olive oil or canola oil ½ cup sultanas ½ cup walnuts or almonds, coarsely crushed ½ cup ouzo or cognac 1 ½ cups of fresh orange juice 1 tsp ground cloves 1 tsp cinnamon 1 tbsp orange zest Method: 1. In a large bowl sift flour, baking powder and bicarbonate of soda. 2. Make a hole in the centre of the flour and add all the ingredients. 3. Mix well and put in a greased and lined cake tin. 4. Bake in a preheated oven 170°C for 45 minutes. 5. Cool, turn out and sprinkle with icing sugar and cinnamon. 6. You might like to replace the cinnamon with nutmeg or even a sprinkle of rosewater. 3¼-3¾ cups icing sugar Method: 1. Break the chocolate into squares and melt in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool. 2. Whip the butter in your mixer until it's light and fluffy. 3. Add in the cocoa, beating until combined. 4. When the chocolate is cool, add it to the butter. Make sure it's cooled before adding! 5. Add the instant coffee to one tablespoon of cream, then add to the butter mixture. 6. Now you can put in the icing sugar one cup at a time, beating until combined. 7. Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.
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