Tag Archives: Caramel

Feeding the Funky Bunch: Caramel Cannellini Cakes

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I have made Chocolate Magic Bean Cakes many, many times now and they are always fantastic, but I wanted to try a vanilla version of the magic bean style cake. I chose to use cannellini beans, which  are high in fibre, high in protein, low in fat and a good source of iron. Using the chocolate recipe as a base I gave it a go, but used rapadura instead of sugar. Rapadura is the product of evaporated sugar cane juice. It is a brown, grainy sugar that has a caramel quality. Rapadura is a Wholefood as it has not been cooked at high temperatures, had the molasses separated from it, had any chemicals added to it or had the vitamins and minerals removed from it. It works really well as a substitute for refined sugar in biscuits and cakes. I buy my rapadura online for $5.95/kg from 2Brothers Foods, but it is also available in health food stores and through other online retailers. 

The result of my experimenting – caramel cakes! These are a really yummy, healthy cake and freeze well for lunch boxes.

Caramel Cannellini Cake

Ingredients

  • 420g can of cannellini beans, drained and rinsed or 110g dried cannellini beans soaked and cooked
  • 1 tbls water
  • 1 tbls vanilla essence
  • 5 eggs
  • 100g plain flour
  • 1/2 tsp bicarb soda
  • 1 tsp  baking powder
  • 1/4 tsp pink salt
  • 65g (1/3 cup) oil or 125g butter
  • 180g rapadura

Method

  1. Pre-heat oven to 180C
  2. Place cannellini beans, water, eggs and vanilla essence in TMX and blitz 2 min, Sp 7
  3. Add all other ingredients
  4. Mix 20 sec, Sp 4
  5. Spoon into patty pans and bake 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans
  6. Alternately, pour into ring tin and bake 30 min
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Feeding the Funky Bunch: Moist Chocolate Cake with Caramel Icing

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This chocolate cake recipe is a definite winner. Easy to whip up and works every time. I’ve made it many times as a ring cake (pictured), as little cakes for the kids or doubled the recipe and made slab cakes for birthdays. The recipe is originally from the Country Women’s Association Cookbook, with my own tweaks and thermomix conversion. It is delicious without icing,but this caramel icing (from The Australian Women’s Weekly Easy Baking Cookbook) takes it to a whole new level of decadence.

Moist Chocolate Cake

Ingredients

  • 125g butter
  • 210g soft brown sugar
  • 220g milk used in 2 x 110g lots or 1 cup milk (divided between 2 half cups)
  • 30g golden syrup (1 tbs)
  • 270g self-raising flour
  • 25g cocoa
  • 1tsp bicarb soda
  • 2 tsp cinnamon

Thermomix Method

  1. Pre-heat oven to 180C
  2. Place cubed butter, sugar, golden syrup and 110g milk in TMX bowl
  3. Melt at 90C for 3min, Sp 1
  4. If butter hasn’t quite melted, whiz for 5 sec, Sp 4
  5. Add flour, cocoa, bicarb soda and cinnamon
  6. Mix 6 sec, Sp 4 then scrape down the sides of the bowl and mix for another 6 sec, Sp 4
  7. With blades spinning at Sp 3, slowly pour in another 110g milk
  8. Mix for a further 20 sec, Sp 3
  9. Pour into lined deep 20cm ring pan or divide between patty pans
  10. Bake 180C: 25-30 min in ring pan, 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans
  11. Allow to cool completely on cake rack before icing

Non-Thermomix Method

  1. Pre-heat oven to 180C
  2. Place cubed butter, sugar, golden syrup and 1/2 cup milk in saucepan and heat together until melted
  3. Sift together flour, cocoa, bicarb soda and cinnamon
  4. Pour melted ingredients onto dry, sifted ingredients and mix together well
  5. Add remaining 1/2 cup milk and mix in lightly
  6. Pour into lined deep 20cm ring pan or divide between patty pans
  7. Bake 180C: 25-30 min in ring pan, 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans
  8. Allow to cool completely on cake rack before icing

Caramel Icing

Your cake or cakes need to have cooled completely before you ice them, otherwise the caramel icing will just melt off. The caramel icing needs to be poured straight onto the cake or cakes as soon as it has been cooked. As it cools this icing sets to a soft, caramel consistency. As a result you will need to work fairly quickly if you are icing little cakes. I usually only ice a ring cake and tend to make little cakes without icing, just to make life a little bit easier!

Ingredients

  • 60g butter
  • 110g soft brown sugar
  • 2tbs milk
  • 120g icing sugar

Thermomix Method

  1. Place butter, sugar and milk in TMX bowl
  2. Cook at 100C, 8min, Sp 1
  3. Add icing sugar
  4. Mix 10 sec, Sp 4
  5. Pour over cake, using a spatula to gently spread as necessary

Non-Thermomix Method

  1. Stir butter, sugar and milk in a small saucepan over heat until sugar dissolves
  2. Bring to the boil, then reduce to a simmer and continue stirring for 2 minutes
  3. Remove from the heat and stir in sifted icing sugar
  4. Pour over cake, using a spatula to gently spread as necessary