Over the Easter break we were invited to three celebrations. As I am “Everydaycook” I offer to bring the desserts. This meant that I made three cakes in three days. Of course in between I made dinners and some special Easter cookies and of course…. brownies, however three cakes in three days meant I needed to be quite clever in my cooking.

The First cake was served after a heavy curry and I thought a lighter cake would be a good idea. The second cake needed to be gluten free and the third was really up to me. I decided to make the first and second at the same time and just change the syrup and the fruit so the cakes looked different but were not really. I used my Polenta with Baked Pear and syrup recipe I changed the recipe just slightly and added 1 cup of roasted pistachios to the mix.

The first polenta cake was served with an orange syrup and orange segments. All you do is make a sugar syrup with a cup of orange juice and peel and segment an orange.  I made Eater bunny sugar biscuits to decorate the cake with. The second polenta cake was served with the baked pears as in the recipe.

Recipe
Serves 8
Prep time 15 mins, cook 30 mins (plus cooling)
75 grams (1/2 cup) of gluten free flour
60 grams (1/2 cup) of almond meal
85 grams of polenta
1 tsp of baking powder
140 grams of castor sugar
125 grams of soft unsalted butter
1 cup of roasted unsalted pistachios
4 egg yolks
2 eggs
Roasted pearsNote To roast pears, halve and core 3 pears, place in baking dish, drizzle with a little dessert wine, scatter with butter and caster sugar and roast, turning occasionally, in oven at 180C until tender (25-35 minutes).Method

Preheat oven to 170C. Sieve GF flour, almond meal, polenta and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, Bake until it is golden (25-30 minutes). Cool cake slightly in tin (10 minutes), then turn out and cool to room temperature on a wire rack.
Serve cake with whipped cream and roasted pears. Cake is best served on day of making.

The third cake was an Apple and Ricotta cake. We ate it with great friends after a delicious roast pork. One of the children said they preferred my chocolate cake but the adults were happy with something lighter after pork.

Here is the recipe.

Ingredients

  • 1 3/4 cups sugar, divided
  • 200 grams unsalted butter
  • 1 teaspoon vanilla extract
  • 200 grams of ricotta (about 3/4 cup)
  • 2 large eggs $
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups sliced peeled Granny Smith apples

Preparation

  1. Preheat oven to 350°.
  2. Beat 1 1/2 cups sugar, unsalted butter, vanilla, and ricotta cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
  3. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple. Place in the microwave on medium for 50 secs until slightly cooked then mix 3/4 of the apples  into batter.  Pour batter into spring form tin and decorate with remaining pieces of apple coated with sugar and cinnamon
  4. Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack. Can be served with cream or ice cream.

In between all these cakes I managed to make some Easter biscuits and I coated them in royal icing. I will have to have another practice at these as my piping nozzle was not fine enough to make them look really professional. It was fun though.

 

 

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