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wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
Brilliant
cakes
“Let
them eat cake” were those infamous words of Marie Antoinette,
words that still live true today in the West Indies. After
all we are a cake-loving region.
There need never be an excuse to bake and enjoy cake. Brightly
frosted cakes are showcased alongside plain butter sponges
in bakery showcases. While less creamy confections are preferred
due to climactic constraints, never the less there are still
lots of delicious options available, like those in today’s
menus.
Happy Easter to you all!
PUMPKIN
SPICE CAKE
3 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1 tsp grated nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves
1 tsp powdered ginger
1/2 tsp salt
2 cups finely grated (uncooked) pumpkin
1 cup unsalted butter
11/2 cups sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
* Preheat oven to 325F
* Grease and flour a 12 cup bundt pan.
* Sift flour then add baking soda, cinnamon, nutmeg, allspice,
cloves and ginger powder.
* Cream butter with sugars until light and fluffy; add eggs
one at a time beating well.
* Add flour mixture alternately with pumpkin.
* Add vanilla.
* Spoon into baking pan and bake for about 60 minutes until
tester, inserted near centre, comes out clean.
* Cool for 20 minutes in the pan before turning out.
* Sprinkle with icing sugar.
* Serves 10 to 12
COCONUT
CHIFFON CAKE WITH LEMONY
COCONUT DRIZZLE
COCONUT CHIFFON CAKE
1 cup finely grated coconut (fresh)
5 egg yolks
6 egg whites
1 egg
21/4 cups sifted cake flour
11/3 cups granulated sugar
2/3 cup orange juice
1/2 tsp salt
1 tbsp. baking powder
1/4 tsp Cream of Tartar
1/2 cup vegetable oil
* Preheat oven to 325F
* Place coconut onto a baking pan and toast for about 10
minutes until dried.
* Take 1/2 cup and finely chop in a food processor combine
with flour after sifting, reserve the other half cup coconut.
* Combine flour, baking powder and salt, sift, add
* Place egg yolks and whole egg into a mixer bowl with beaters
or whisk attachment; beat until frothy; add one cup sugar
gradually; and, beat until thick fluffy and light in colour.
* Slowly pour in oil in a steady stream, continue beating
for about one minute longer.
* Divide dry ingredients into three parts; add to yolk mixture
alternately with orange juice, beginning and ending with
flour.
* Wash and dry beaters and beat egg whites with cream of
tartar until frothy; add 1/3 cup sugar gradually, and beat
to a soft meringue.
* With a large spatchula fold 1/4 of the yolk mixture into
the whites and then fold the whites into the yolk mixture
in four additions taking care not to over fold.
* Gently pour or spoon batter into a 10 inch increased angel
food pan.
* Bake for 60–65 minutes until springy to touch.
LEMONY COCONUT DRIZZLE
4 cups icing sugar, sifted
4 to 6 tbs fresh lemon juice
* Coconut to garnish (see recipe above)
* Combine icing sugar with lemon juice until you get a firm
but soft texture, drizzle onto cake and sprinkle with coconut.
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