Orange-Kumara Mini-Cakes

IMG_2089

Let me introduce you to kumara, the Maori sweet potato. Aka divine, as fries, in cakes, roasted….

IMG_2086

And it makes the most gloriously orange cake batter!

IMG_2091

IMG_2092

IMG_2095 IMG_2096

I was inspired by these beautiful edible flowers 🙂 The cakes are simply muffins that I turned upside down….!

IMG_2087IMG_2097

Orange-Kumara Mini-Cakes
Ingredients:
Cakes:
1+1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1 egg
4 Tbsp butter, melted
3/4 cup mashed kumara
Zest of an orange
Juice of 3 oranges
Icing:
25g butter
1/2 cup icing sugar
Juice of an orange
Orange zest
1/2 tsp powdered ginger
Orange food colouring if you feel the need

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole cupcake/muffin tin.

In a large bowl, mix together the flour, sugar and baking powder. In another bowl, mix together the egg, butter, kumara, zest and orange juice. Tip the wet ingredients into the dry and fold very gently until JUST combined. You can add a little dash of milk or water if you feel it’s too dry. Spoon into about 10 of the cupcake/muffin holes. Bake for 15 minutes until a skewer comes out clean when inserted. Leave for a few minutes and then unmold and cool on a wire rack.

When cool, make the frosting by softening the butter and mixing in the rest of the frosting ingredients until smooth and lightened slightly. It should be a pipe-able buttercream-y frosting so add some more icing sugar or orange juice if necessary. Spread a little bit of frosting onto the bottoms of the kumara cakes then pipe the rest of the frosting on top as a wee halo (you could get creative here if you like). Annnnd done! They last very well for two days, as they are moist cake.

IMG_2090

Advertisements

Vegan Chocolate Orange Donuts

image

Is it just me or are donuts becoming ever more accessible in the kitchen these days? I admit, these were made with a kitchen top donut-maker but even baked donuts are everywhere. Are they the latest cupcake….? Maybe!

image

Either way, they are delicious, deep-fried or not. With butter and eggs or without!

image

If any of you reading this are following me, I apologise for the lack of posts recently 🙂 I’ll be more onto it when uni starts again!

image

Vegan Orange and Chocolate Donuts
Ingredients:
Donuts:
1 cup flour
2 Tbsp cocoa
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
3 Tbsp plain oil
3 tsp vinegar
Juice of one orange
Roughly 120mls water
Icing:
1/2 cup icing sugar
2 tsp margerine
Juice of half an orange
Orange zest
Maybe a little extra water
Orange food colouring (optional)
To decorate: Chocolate sprinkles
Instructions: If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin.

Mix together the flour, cocoa, sugar, baking powder and baking soda. Make a well in the middle and pour in the oil, vinegar and orange juice. Pour in most of the water and mix well. If the mixture is still too thick to pour, add a little more water and mix again. Preheat your donut maker and pour the batter in, filling to the top. Alternately, fill up your donut tin holes and cook for about 10 minutes, until they spring back when touched lightly. Cool on a rack and make the icing: Chuck all the icing ingredients in a bowl except the food colouring and heat in the microwave for ten seconds. Mix, and if the butter isn’t melted, repeat. When smooth and spreadable, ice the top of the donuts and sprinkle with the chocolate hail/jimmies/sprinkles. Devour!

Makes about 12x5cm diameter donuts

image

All the drips and drops of orange icing and sprinkles that managed to miss the donuts themselves…..!

Orange Custard Parfaits

The name ‘parfait’ always makes me chuckle a bit because it means ‘perfect’ in French. So now every time I say “c’est parfait!”, I think of this:
Image

Anyway, it is now Autumn down in the Southern Hemisphere, for us in NZ. It certainly is beginning to feel like it! This dessert reminds me of it, the colours and the tastes (quite delicious by the way, although don’t go overboard with the orange zest on top or you won’t be able to taste other flavours).

Image

We had an Italian over for lunch (hence the Italian books in the background, we were showing him what we had always wanted to make and hadn’t), so I thought I would make something light and special for afterwards. It doesn’t take that long to make, I made it while he was stirring a delicious risotto in the kitchen!  I let people choose if they wanted white chocolate or dark chocolate on top, because we all have preferences…… haha I can imagine some of your rolling your eyes at that. Bakers are too often the victim of chocolate-debates, including ‘White chocolate isn’t real chocolate!’.

Image

But if they don’t like it, they don’t have to eat it.

Don’t be alarmed by the components in this recipe, it’s all small batches and you have no egg whites or yolks leftover!
Here is the recipe 🙂

Orange Custard Parfaits

Ingredients:
Meringues:
2 egg whites
¼ tsp cream of tartar
100g castor sugar
Custard:
400mls milk
Orange zest
100g sugar
2 eggs
55g cornflour
100ml fresh orange juice
To serve:
100mls whipping cream
Chopped white and dark chocolate
Orange zest

Instructions:
Start with the meringue! Line a baking tray and preheat the oven to 180 degrees Celsius.
In a super clean glass or metal bowl, whip the egg whites until bubbly, then add the cream of tartar. Whip faster, and add the sugar a bit at a time, whipping until glossy between each addition. When all the sugar is added, continue to whip until the mixture is thick and at stiff peak stage. Spoon onto the tray into about golfball sized blobs. TURN DOWN THE OVEN TEMPERATURE to 120 degrees Celsius and bake the meringues until crusty, about 30 minutes. Cool on the tray.
Meanwhile, make the custard. Heat the milk and the orange zest over low heat until boiling, and in another bowl, beat together the sugar, eggs and cornflour until thick and light/pale. When the milk has boiled, mix the milk slowly into the egg mixture until combined, then pour back into the saucepan and stir continuously over low heat. Be sure to scrape the bottom of the pan so that the custard doesn’t catch. When nice and thick, take off the heat and mix in the orange juice a bit at a time. Cool.
When ready to serve, whip the cream until soft peaks form. Pick out your serving bowls or glasses, between 6 and 8 of them. Start with spooning the custard into the bottom, then crumble over some meringue. Spoon over some cream, then top off with the chopped chocolate and a tad of orange zest. Done!