|I made some cupcakes for my son Nitai’s 15th birthday. Here they are. Well, the cyber version, at least.
In all fairness, it wouldn’t be right to leave you hanging without a recipe. In actuality though, I made them from left-over cake batter from the birthday cake, which, alas, I forgot to photograph. But it did look a bit like this former model, baked last year.
But don’t fret, here’s the foolproof recipe for the cake. I’d say the quantities would make at least a couple dozen standard-sized cupcakes.
That’s a vanilla butter icing on top (of the cupcakes) not cream. I whipped up room temperature butter, pure vanilla extract and icing sugar (confectioner’s sugar) for that, but I misplaced my piping bag. So I went for the rugged look.
Here’s my original recipe for the cake from my first cookbook. I tweaked this recipe, using a ganache instead of the icing (using melted Lindt 50% dark + heavy cream) and an organic Colombian cocoa powder inside the cake instead of carob.
Carob Fudge Cake
This two-tiered carob cake is light in texture without the use of any eggs. The cake’s light texture is due to the slightly soured milk. Filled and iced with Carob Vienna Icing, it is an irresistible dessert.
Preparation time: 15 minutes
Baking time: 30 minutes
Makes: 1 two-tiered 20 cm (8-inch) carob fudge cake
125g (4 ounces) butter, room temperature
1 cup caster sugar
1 teaspoon pure vanilla extract
1 cup carob powder
½ cup hot water
2 teaspoons fresh lemon juice
1 cup milk
1 2/3 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Carob Vienna Icing
Cream the butter, sugar, and vanilla until light and fluffy. Blend the carob powder in the hot water and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.
Add the lemon juice to the milk to sour it.
Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.
Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.
Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing. You may also wish to layer in some whipped cream and strawberry jam, or cherry jam, along with sour cherries, to round out the sensual experience.
Carob Vienna Icing
125 g (4 ounces) butter
2½ cups icing sugar
4 tablespoons carob powder
2 tablespoons hot water
Beat the butter until creamy.
Sift the sugar.
Blend the carob powder with the hot water.
Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.
Posted by Kurma on 17/12/11; 2:30:28 PM