Category: Indulge
Fresh Strawberries and Cream Cake
| May 22, 2012 | Filled under Cake and Pastry, Desserts, Fruit, Indulge, Summer |
It’s spring, the weather is gorgeous, and strawberries have started to make an appearance at the farmer’s market … what more can you ask for?
The first week that strawberries are really good might be the happiest that I am all year. In season strawberries can’t even compare to the pale, bitter berries that are available the rest of the year. Just follow your nose – if they’re ready, you’ll be able to smell them even before you see where they are in the store or at the market. Their scent is so intoxicating that it makes me giddy, and I buy them by the basket full. I just can’t help myself!
Once I’ve eaten way more than my fill, I make this cake. I’ve been making it for a few years now, an it’s absolutely delightful. It’s light and fluffy and had the perfect strawberry milkshake-like flavor. Go ahead and add plenty of colorful sprinkles – a cake this good is worthy of a celebration. Read More
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Bitter Chocolate & Blood Orange Cake
| April 8, 2012 | Filled under Cake and Pastry, Desserts, Indulge |
I took a break from reality last week. I took a week off work, bought myself a pass for unlimited yoga, read three books, played around in the kitchen…it was wonderful.
One of the first things I made was this bitter chocolate and blood orange cake. The idea for it had popped into my head while I had been dreaming about birthday cakes the week before, and I couldn’t stop thinking about it. Read More
Bitter Chocolate and Blood Orange Cake
Yields 8 servings
Prep Time: 10 minutes; Total Time: 30 minutes.
This recipe makes a six inch cake- a size that I’ve found is perfect for two people. If you don’t have a six inch cake pan, it can be baked in muffin cups. I don’t think the recipe would lend itself well to a full sized cake, but if you insist, you can try doubling the recipe and baking it in a bundt pan.
I chose to drizzle my cake with chocolate glaze. It would be just as good with a dusting of powdered sugar.
Ingredients
- 1/4 cup Almonds, finely chopped or ground
- 4 ounces Bittersweet Chocolate (60%)
- 1/4 cup unsalted Butter
- 1/2 cup fat free Blood Orange Yogurt*
- 1/2 teaspoon Vanilla Extract
- 1/3 cup Dark Brown Sugar
- 1 Egg
- 1/2 cup All Purpose Flour
- 2 Tablespoons Cocoa Powder
- 3/4 teaspoon Baking Powder
- 1 pinch Salt
Preparation
- Preheat the oven to 350*F. Grease a 6-inch cake pan and lightly dust it with cocoa powder.
- Add the chocolate and butter to a small saucepan set over low heat. Cook, stirring constantly, until melted. Remove from heat and whisk in the yogurt and vanilla extract. Set aside.
- Mix together the almonds and brown sugar in a mixing bowl. Beat in the egg. Mix in the chocolate mixture. Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
- Add the batter to the prepared pan. Bake for 20-25 minutes, or until the center is set and the edges of the cake begin to pull away from the pan. Cool completely before removing the cake from the pan.
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