Sunday, April 28, 2013

Gluten-free Hazelnut Cake with Cocoa Whipped Cream

One day I was at a local bulk food store called Galloway's where they were sampling a delicious hazelnut cake. Luckily, they were also offering a recipe card with the sample.

When I noticed how simple the recipe was I was determined to make it. Not only was it perfectly moist and scrumptious, it happened to be gluten-free.

I always want to tinker with recipes, but this is one recipe that didn't need much improvement.  My only "improvement", if it could be said at all, was to use the technique for cocoa whipped cream from one of my favourite cookbooks, The Cake Bible. Rose Beranbaum suggests mixing cocoa and whipped cream beforehand and sticking it in the fridge before whipping. So instead of getting flecks of dry cocoa in the whipped cream, you extract the most flavour from the cocoa by helping it dissolve or "bloom" a bit.

This cake was a bit of a revelation to me (and others who have tried it) as it seems impossible to get such an amazing cake from such few ingredients. No butter? No oil? Really?

I'm pretty sure that the cake would be perfectly delicious with a simple dusting of cocoa. But if you choose to go with the frosting, don't blame me if you suddenly develop a serious addiction to this simple hazelnut cocoa cake!

(Note: This cake takes mere minutes to pop in the oven and can easily be made for a quick dessert but it is really good the day after too!)

Hazelnut Cake with Cocoa Whipped Cream
Although you can buy pre-ground hazelnuts or hazelnut flour to save time, the flavour of fresh roasted and ground hazelnuts is far superior. Toast fresh hazelnuts at 350 degrees for 8-10 minutes. Then process in food processor or high speed blender.

2 1/2 cups ground hazelnuts (or filberts) *or approximately 2 cups whole hazelnuts, toasted and ground*
1 cup sugar
2 tsp baking powder
6 eggs
1 tsp vanilla

1. Preheat oven to 350 degrees F.
2. Butter and flour a 8 or 9" cake pan. (I like to line with parchment paper too for easier release).
3. Mix hazelnut flour, sugar and baking powder. Add vanilla and eggs, one at a time- mixing well after each addition.
4. Pour into prepared pan and bake until tester comes out clean, about 30-40 minutes.
5. Let cake cool then cut into 2 layers.
6. Place one layer on cake plate, spread with half the cocoa whipped cream and then top with second layer and additional cocoa whipped cream.

Cocoa Whipped Cream
This simple frosting is perfect and could find use on cupcakes, angel food cake, or straight from the bowl...

1 1/2 cups whipping cream
3 tbsp cane sugar
3 T cocoa powder
1/2 tsp vanilla

1. Mix all ingredients together in jar or bowl. Refrigerate for at least one hour.
2. Beat mixture until soft peaks form.

Thursday, April 4, 2013

Garden Greens Pakoras


Pakoras are a delicious deep-fried Indian treat. If you haven't tried them, you are missing out. Big time.

I have discovered a pakora food truck that roams Vancouver. It serves up pretty tasty and interesting pakoras with a variety of veggies (and sometimes apples!) tucked into them. After trying their version, I was determined to make my own.

It just so happens that I often have odds and ends of edibles in my garden almost any time of year and I thought this would be a terrific way to use up bits of broccoli leaves, bits of kale, chard, dandelion or whatever else I can find out there.

The results? Spectacular. The family loved them.


These are a great way to make a simple meal with a nice green salad. Or, start an Indian-inspired feast with them. 

*These are wheat-free, gluten-free and dairy-free for those on restricted diets.

Garden Greens Pakoras
I like to load my pakora batter with veg, if you prefer more batter, double the batter mixture.

1 cup chickpea or besan flour
½ tsp ground coriander
½ tsp garam masala
1 tsp salt
½ tsp turmeric
pinch cayenne pepper (about 1/16- 1/8 tsp)
1 tbsp vegetable oil, melted butter or coconut oil
1 tsp lemon juice + 2 tbsp water
2/3 cup cold water
mild-flavoured cooking oil

1. To make batter, stir the chickpea flour, coriander, garam masala, salt, turmeric and chili powder into a large bowl. Make a well in the centre and add oil and lemon juice with 2 tbsp water and stir together to make a batter and let rest 30 minutes, while you chop veg.
Kale, purple-sprouting broccoli and chard!
These tender kale tips are delicious!

Vegetables:
½ onion, thinly sliced
1 russet potato, peeled and finely chopped
1 cup mixed, finely chopped greens (kale, chard, broccoli, cauliflower, etc.)

2. Add chopped vegetables to the batter and stir through. 
3. Heat 1-2 inches of oil in deep, heavy frying pan or saucepan. Drop batter by tablespoons and cook for 1-2 minutes each side, or until cooked through.

Serve with chutney, yogurt or sour cream.

Oven-baked Version: a great way to do up a bunch of these quickly and a bit more healthy too!

1. Cut or grate vegetables quite small.
2. Preheat oven to 425 degrees. Heat rimmed baking sheet pan for 3 minutes or until hot, add 1tbsp oil and brush over surface of pan. 
3. Pop in oven for another minute and then scoop heaping tbsp of pakora mix on pan like cookies. 
4. Bake for 5 minutes, turn over and bake another 5 minutes.