Apple Cardamon Loaf

apple-cardamon-cake-mrl-2

Apple Cardamon Cake as seen on tv, photo M R Lowell

‘I made this cake during the show a few weeks ago and used local belludja apples from  Antida‘s garden which are very tart and make wonderful jams.  You can make a plain apple loaf but the crushed cardamon seeds make it extra special. I think cardamon is under-used and it blends well with most fresh fruits. As well as having some amazing health benefits, it blends well with most fruits.  This summer, I mixed cardamon with coffee to make some great bbq rubs and marinades.

This recipe also works well with rhubarb and pears but make sure that the fruit is ripe and ready to eat.  I added some sparkling organic apple drink by Whole Earth for lightness of texture.’

You will need:

200g self raising flour
150g soft butter at room temperature
200g sugar [on tv I used stevia]
50 g ground almonds
1 teaspoon baking powder
4 eggs
1/2 teaspoon crushed cardamon seeds
1 vanilla pod
grated zest of an orange
a pinch of salt

1/4 cup Organic Apple sparkling drink 
250g belludja apples [or use cooking apples if not available]
1 tablespoon fresh lemon juice

Preheat the oven to 180C.
Finely slice the apples, skin on and squeeze a few drops of lemon juice.
Preparing a loaf tin with baking spray.
Sift the self raising flour twice into the bowl of an electric mixer. Add all the other ingredients except for the apples, lemon juice and fizzy apple drink and mix on full speed for one minute. Use a large metal spoon to fold in the fizzy apple drink little by little until you have a dropping consistency. Pour half the batter into the loaf tin and arrange a think layer of sliced apples on top. Pour the rest of the batter and overlap the thin apple slices on the top. Bake for 40 minutes. Allow to cool before slicing.

apple-cardamon-cake

Apple Cardamon Loaf, soft delicious and perfect with a cup of tea.  Photo M R Lowell

Other baking recipes with  Whole Earth Organic Sparkling Drinks available via Good Earth Distributors:
Cranberry and Coconut Muffins,  Vegan Gingerbread

Belludja apples are available at Big Fresh in Mosta
Good Food Everyday airs daily on Smash TV

Easter Simnel Cake topped with raw marzipan

simnel cake illumina

Gorgeous bows by Hilda for my mini Simnel Cake, photo Illumina Media

‘a light fruit cake rarely seen in Malta brings back memories of an English Easter.  Hilda made a lovely bow and I topped the cake with raw marzipan during the show the day after it was baked.  I base my recipe on Delia’s as you can never go wrong but these days I tend to swap the butter content with mascarpone as it has a lower calorific value’


Prepare the raw marzipan the day before you are going to decorate the cake and keep it in the fridge. You will need:

1 cup ground almonds
2 cups icing sugar
1 tablespoon agave
1 vanilla stick
1/2 teaspoon fresh lemon juice
2 tablespoons warm apricot jam to brush the surfaces and assemble the cake.

Mix the almond flour and icing sugar. Add the other ingredients and make sure that they are combined evenly and pliable. If necessary add a few drops of water to bring it to the right consistency. Wrap in cling film and allow to harden up overnight

For the cake you will need:
250g mascarpone by Zappala
180g sugar
4 eggs
250g self raising flour
1 teaspoon mixed spice
a pinch of salt.
1 stick vanilla
300g mixed dried fruit, I use dried apricots and figs
1 teaspoon bicarbonate of soda
grated zest of half an orange, half a lemon and half a lime
2 tablespoons ground almonds

Preheat the oven to 150C.
Cream the mascarpone and sugar with an electric beater until the mixture is creamy and light.  Add the eggs one by one and carry on beating on low speed.
Sieve the flour, add the mixed spice, salt, vanilla and bicarbonate of soda.  Add the flour mixture to the mascarpone mixture and use a large metal spoon to fold in the flour.   Mix and add the ground almonds., followed by the chopped up dried mixed fruit and the chopped roasted almonds.

To assemble the cake:
Bake for 55 minutes and allow to cool completely before decorating.
Roll out the marzipan to a round and cut to the same size as the cake.
Brush the top of the cooled cake with warm apricot jam, top with the round of marzipan. Tap the marizpan gently around the edges to give it a  smooth finish.
Roll 11 balls of marizpan and place them on top of the cake.  Decorate with easter eggs if you wish.

Dr Klown

Dr Klown Inglott Malta with Stefania, Nakita, Olga and Marzia x

My ingredients are available at GS Superstore and maltasupermarket.com

Kiwi Loaf, lactose free, no added fats

kiwi avocado muffins 2

Dried Kiwi by Good Earth, kitchenware by Tescoma and AMC [photo Illumina Media]

‘I prepare food that reflects Spring this month.  The season is all about new beginnings even more so than New Year and this loaf is another of my quick mixes, made in no time at all. I use avocado and completely omit butter and oil.  I also add Chia Seeds as they complement the consistency and appearance of the kiwi seeds.  This cake is not too sweet and some of those around me felt it was not sweet enough but they changed their mind when I spread a thin film of honey on their slice’


You will need:
250g self raising flour
70ml coconut milk
ripe avocado
1 tablespoon chia seeds
1 tablespoon bicarbonate of soda
chia seeds
juice and zest of a tangerine
1 tablespoon apple organic vinegar
4 eggs
8 tablespoons stevia
2 tablespoons agave
100g dried kiwi
seeds of a vanilla pod
250g fresh kiwi

Preheat the oven to 160C.
Soak the chia seeds in the coconut milk.
Mix all the dried ingredients together by sifting the flour, adding the bicarbonate of soda and stevia.  Chop the dried kiwi and add half of it to the flour mixture.
In a large bowl whisk together the eggs, avocado, apple, tangerine juice, apple organic vinegar, agave, vanilla, citrus zest and half the fresh kiwi.  Use a hand held blender and mix until the mixture is consistent.
Prepare a loaf tin of 21 cm with a non stick baking spray and I cover mine with baking paper.
Use a large metal spoon to fold in the egg mix with the dry ingredients.  inal gently fold in the chia seeds soaked in coconut milk.  Do not overmix.
Pour the batter into the loaf tin and decorate the surface with the remainder of the chopped up fresh and dry kiwi.
Bake for 40 minutes  Allow to cool before removing from the loaf tin.
koala 9

Cannoli Cake Nua

nua cake goodfoodeveryday 2 Cake Nua just out of the oven. When you make it at home allow it to cool before sharing :)

‘I love the idea of baking a cake with its own filling.  

This week’s cake contains pockets of cannoli filling; the filling is piped into the cake batter and the batter encases the filling during baking.  On tv due to time constraints, we sliced the cake during the show as it came out of the oven and therefore you cannot see the cake at its best.  Allow it to cool completely before slicing it and you will have neat pockets of cannoli filling embedded in your madeira type cake’

You will need:

250g self raising flour
4 eggs
a pinch of salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate
100g sugar or stevia, check the label for conversion
170g butter
seeds of a vanilla pod
2 tablespoons yoghurt
1 tablespoon organic apple vinegar

For the nua cannoli filling:
250g sheep’s milk ricotta
50g glace cherries
50g candied peel
1 tablespoon cornflour
1 egg
50g chocolate
25g nibbed almonds (optional)

Preheat the oven to 160C and prepare a 23cm or similar cake dish with baking spray.

Cream the butter and sugar using an electric mixer until the mixture is creamy and white.
Mix the eggs, yoghurt, organic apple vinegar and add them to the butter and sugar mixture, little by little, until they are well blended. Use low speed.
In large bowl, sift the flour, baking powder, bicarbonate of soda and salt.
Use a metal spoon to fold in the flour mixture into the butter mixture.

Pour the batter into the cake dish.

For the filling:  Mix all the ingredients together and place in a piping bag with no nozzle.  Pipe in the filling into the cake, leaving some space between each pocket of cannoli filling.

Bake in a preheated oven at 160C for 40 minutes.

Allow to cool completely before cutting up.

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Quick Carrot pecan cake and a cinnamon mascarpone frosting

‘Like all my cakes these days, quick and easy, using mascarpone instead of butter, this cake is moist and a crowd pleaser.  A nearly all-in-one recipe but I use the creaming method with an electric whisk to blend the mascarpone with brown sugar.’

You will need:

200g brown sugar
3 eggs, beaten
150g mascarpone
200g self raising flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
200g grated carrots
seeds from 1/2 pod vanilla
grated zest of an orange
100g golden sultanas
50g coconut
100g pecan nuts roughly chopped plus 10 nuts to decorate the cake

Use an electric mixer to cream the brown sugar and mascarpone until the mixture is light and smooth. Add the eggs and keep beating until the mixture is smooth. Then add the coconut, vanilla, sultans, pecan nuts, cinnamon and mixed spice and use a large metal spoon to fold in. Then sift the flour and bicarbonate of soda. Fold in using a large metal spoon and finally add the grated carrots.

Prepare a 23 cm springform cake dish with baking spray and pour the cake batter. Bake in a preheated oven at 160C for 45 minutes.
Allow to cool before you carry on with the frosting.

And you will need:
300g mascarpone
1 tablespoon soft brown sugar
1 teaspoon ground cinnamon

Cream the ingredients until they are smooth. Place in a bowl and cover with cling film and refridgerate for an hour. Brian simply used a palette knife to smooth the surface and finished the cake off with some pecan nuts.

I use mascarpone by Zappala, flour by St Georges Brand, spices by Schwartz and dried fruit and nuts by Good Earth

Quick Christmas Almond Muffins

quick-christmas-all-in-one-muffins

 

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Quick all-in-one Almond Cupcakes, photo taken by Felix Cesare during a live tv show

‘Mascarpone produces great results in baking as an alternative to butter.  Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g  of butter.’

This is the easiest and quickest recipe, fresh cupcake in half an hour from start to finish.

You will need:

100g mascarpone
50g brown sugar
4 eggs
125g self raising flour
125g almond flour
1 teaspoon baking powder
4 tablespoons milk
1 tablespoon honey
the seeds of 1/2 pod vanilla

Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together to a consistent soft and smooth paste. Once your mixture appears even, stop beating and spoon into a muffin tin lined with paper cases.  Top with half a cherry and bake in a preheated oven at 160 C for 20 to 25 minutes.

Tip:  As soon as you mix them, test for a dropping consistency and immediately fill up the papercases in the muffin try and put in a hot oven with as little delay as possible

all in one easy almond cupcakes

I use flour and cherries by St Georges Brand, eggs by Big Fresh, almond flour by Farine Magiche, honey by 3 Leaves, sugar by Tate & Lyle, baking powder by Foster Clark, paper cases and muffin tin by Tescoma.

Quick Eggnog Bake

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Boxing day needs creative recipes to use leftovers and this eggnog bake, although rich, reuses leftover cake and can be cut into very small squares to serve with coffee.  Photos by CJ Baldacchino during a live tv show

You will need:

Cake cut up into slices
1 cup coconut milk
4 eggs
3 tablespoons soft brown sugar
1/2 teaspoon cinnamon
some grated nutmeg
a pinch of salt
zest of 1/2 lemon
4 tablespoons ground almonds
vanilla
1 measure liquor of your choice or 2 tablespoons Aronia concentrate

To top the bake: A mix of nuts of your choice, cherries and candid peel
After baking: Agave or honey

Heat the oven to 200C.  Prepare a springform cake dish with baking spray.  Cut the cake into slices.  Layer the cake slices vertically in the cake tin.

Beat the eggs and add all the other ingredients.  Pour over the cake slices.

Cover and place in the fridge for an hour.

Top with a mix of nuts of your choice, cherries and candid peel.

Bake in a hot oven for 35 minutes.

Cut up into small cubes and serve with coffee. Store in the freezer and use when required.

egg nog bake.jpg

Eggnog Bake, using up Christmas leftovers.  Photo CJ Baldacchino

 

I use Marbled Cake by Ballara and Aronia both by J Calleja, Pecan Nuts, ground almonds, soft brown sugar by Good Earth, Cherries and candid peel by St Georges Brand, kitchenware by Tescoma

Chocolate Zucchini Cake with baked ricotta filling

Chocolate Zucchini Cake, just out of the oven, let yours cool down before sharing !

Chocolate Zucchini Cake, just out of the oven, let yours cool down before sharing !

This cake was sliced and eaten as soon as we took it out of the oven because we wanted our audience to see the result. If you let it cool down, the middle layer will set and the cake will cut very nicely.

You will need:

250g self raising flour
2 tablespoons chocolate powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 tablespoon oats
1 teaspoon cornflour
1/2 vanilla pod
1 tablespoon organic apple vinegar
4 eggs
2 tablespoons plain yoghurt
200g zucchini, grated
250g golden raisins soaked overnight and blended to a puree

Sift the flour into a large bowl and add all the dry ingredients and mix. Add the grated zucchini and mix gently until they are covered with flour.

Place all the liquids in another bowl and blend using a hand held electric blender.
Fold the liquids into the dry ingredients, very gently and do not overmix.

The middle ricotta layer
250g sheep’s ricotta
2 eggs
1 tablespoon cornflour
a pinch of cinnamon
1/2 vanilla pod
Mix together and keep aside

Grease a 23 cm cake tin with baking spray.

Pour half the chocolate cake batter and smooth the top.
Then the ricotta mix
On top of that the rest of the chocolate batter.
Bake in a preheated oven at 160C for 35 minutes.
Allow to cool before serving.

This week's vegetables from the farmers market #Malta

This week’s vegetables from the farmers market #Malta

Tahini Walnut Cake with oranges and honey (lactose free)

#Tahini Walnut Cake Photography Ian Noel Pace As seen on TV

#Tahini Walnut Cake
Photography Ian Noel Pace
As seen on TV

This cake is one of my usual all-in-one, just folding in the liquids with the dry ingredients, barely mixed using a large metal spoon. I use no added sugar or butter and the cake is ready in no time at all. Result: looks great and tastes even better than it looks. All those Mediterranean flavors mingled together in a light and fluffly consistency.

A slice of Tahini Walnut Cake As seen on TV this week Photography Ian Noel Pace

A slice of Tahini Walnut Cake
As seen on TV this week
Photography Ian Noel Pace

You will need:

3 cups self raising flour
1/2 teaspoon bicarbonate of soda
a pinch of salt
1 cup walnuts
1 cup sultanas
1 cup tahini with honey, I used prepacked
1 cup stevia
1 tablespoon orange liquor
2 cups freshly squeezed orange juice
1/2 teaspoon nutmeg
a pinch of allspice
a pinch of cinnamon
a few drops good vanilla extra
grated zest of an orange
4 eggs
Enough water to add to the batter for dropping consistency, keep aside
1 spoon sesame seeds to sprinkle on the surface before baking

Sieve the flour in a large bowl and the bicarbonate of soda. Add the stevia, walnuts (keeping 10 walnut halves aside to decorate the top), nutmeg, allspice, cinnamon and salt. Give is a good stir to mix in the ingredients to an even consistency.

In a separate bowl place the eggs, tahini with honey (I use a shop bought mix) orange liquor, fresh orange juice, vanilla extract, orange zest and sultanas. Use a hand blender to make a puree.

Add the liquid mix into the dry ingredients and fold in using a large metal spoon. Add 2 spoons of water at a time until the mixture achieves a dropping consistency (a thick consistency that drops off the spoon).

Pour the batter into a 23cm springform cake dish with a film of non stick baking spray. Sprinkle some sesame seeds on the surface and decorate with the walnut halves. Bake in a preheated oven at 170C for 35 minute. Check the center by piercing with a skewer. Brush the surface with teaspoon of warm honey.

Allow to cool before serving.

#Malta

Bakewell Cake with Mincemeat

I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again.  This week I used more or less the same ingredients of the tart filling and with the addition of my homemade mincemeat and made a Bakewell Cake. I reduced the sugar and fat content but still left enough to give that rounded taste.

Apple Bakewell Cake

Apple Bakewell Cake

You will need:

200g ricotta
35g butter, melted (just)
250g self raising flour
1/2 teaspoon bicarbonate of soda
100g ground almonds
50g finely chopped almonds
grated zest of half a lemon
juice of half a lemon
a pinch of freshly ground nutmeg
a little bit of vanilla
1 tablespoon apple vinegar
Enough water added a little at a time until you achieve dropping consistency
4 eggs

For the surface
9 x 1/2 teaspoons mincemeat
35g flaked almonds
1 spoon warm honey to brush the surface after baking

Use a non stick baking spray to make a film over a loose bottomed cake mould. I used a square 18 cm loose bottomed tart dish here.

Melt the butter. Remove from the heat. Mix the lemon juice and zest. Add the vanilla and stir.

Beat the eggs. Add the ricotta and use a spoon to mix until the mixture is consistent. I used sheep’s ricotta that is so creamy and mild and stirring it in is enough. If you use a ricotta with a more compact consistency mash it beforehand. Add the apple organic vinegar stir and leave aside.

Sift the flour and bicarbonate of soda into a large mixing bowl. Add the ground almonds and the nutmeg. Make a well in the middle and add the butter mix. Stir and fold in the ricotta mix.

Pour the batter into the prepared dish. Put 9 teaspoons (over an 18cm square dish) of home made jam on the surface spread evenly over the surface. Sprinkle the flaked almonds around the apple jam and bake in a preheated oven for 30 minutes at 170C.
Before the cake cools down brush with a thin film of honey.

My flour comes from St Georges Brand, flaked almonds from Good Earth, apple organic vinegar by Fiorentini, spices by Schwartz