I had some organic Oranges so I wanted to use the whole of them including the skins. I decided to make my favourite Magic Cake with the Oranges. However, there was a problem. I had all the basic ingredients except for butter at home. Instead of going to the shop to buy some unsalted butter I wanted to try using Coconut Oil. Because the characteristic of Magic Cake is its custardy creamy base, I was a little anxious if the taste would come out as it should be. But I tried making it as an experiment anyway.
Orange Magic Cake
By my exeperiment the Magic Cake with Coconut Oil was just fine. It might have been better actually. It worked as a Magic Cake and tasted much lighter on my palate.
It is Pancake Day today. To be honest I did not have any plan of making Pancake or even having any Pancake at all. But when I saw some beautiful and tasty looking Pancake photos on some people’s posts I could not resist making one.
I did not have any fresh fruits at home, however, I remembered that I had some frozen Redcurrant in my freezer. So my pancake making had begun …
Soufflé Pancake with Redcurrant Sauce
I used my recipe when I made a similar Soufflé Pancake two years ago. That time I used fresh Strawberries for making sauce. I also changed some ingredients so I am writing the new recipe with some changes below.
As I mentioned in my previous post I was indulging myself in the baking with Blackberries. It is now too late to pick any Blackberries in London but I heard the Blackberry season has not even reached in Scotland and some area in the States are in the middle of the season right now. I am so jealous of the people who can still go picking since I did not have enough to make jam this year. Anyway, I made several cakes and desserts and I’d love to introduce the recipe of one of the best amongst them.
Blackberry Magic Cake
It is the recipe that is based on my favourite Magic Cake which has three layers of Soufflé like top, moist cake in the middle and a custard cream like soft bottom. When I have plenty of Blackberries I always bake a custard tart with them so I know Magic Cake and Blackberries work perfectly as a combination, so what I had to do is just get going.
Britain is in the best season in a year now. It is also the great season for soft fruits. About two weeks ago I was given a very beautiful surprising gift. It was a huge bowl-full of magnificent Redcurrants which was from a very grand garden of a good friend of mine.
What would you make when you have only one stick of rhubarb in your refrigerator? Most of the time I cook rhubarb with some apples and dried fruits and make some compote to go with vanilla ice cream or plain yogurt, but one stick of rhubarb? Surely it is too small quantity to make a dessert. Rhubarb contains lots of moisture and that is why it is suitable to use for making compote. I thought it would be great if I could use the juice from it to moisten a cake.
In my mind rhubarb is also strongly connected with crumble, so I got the image that juicy rhubarb compote on top of a well baked cake with a cluster of crumble on the top too … So basically I decided making a cake with compote and crumble, with everything combined together 🎂
Apple & Rhubarb Coconut Crumble Cake
Here’s the thing, I had some Purple Sweet Potato (Ube) and Soy Milk (made by me) at home. I wanted to use them and make something tasty for tea time. I started cooking Purple Sweet Potato into purée and then I came up with the image of soft purple cream oozing out of soft sponge when you put a fork into it … That was the moment I decided to make a ‘Purple Magic Cake with Soy Milk’.
You might be wondering ‘What is a Magic Cake?’ OK, I explain. A Magic Cake is a custardy moist spongy cake made with whipped Egg and quite large quantities of liquid. When you bake it comes out in three layers with a very light spongy top layer, soft and moist middle layer and creamy custardy base layer.
I have put a recipe of a type of Magic Cake almost a year ago on this Blog. That was ‘Sake Soufflé Quiche with Figs & Pine Nuts’ which I received the Second Award in the Sake Cooking Competition with that recipe last year.
My experiment went on ….
Purple Magic Cake with Sweet Potato & Soy Milk
It has been for quite a while since Coconut Oil became popular in the world. People say it is much healthier than any other vegetable oil or Butter. I was trying not to ride on this trend but just recently one pot of Coconut Oil has appeared on my kitchen shelf. So I have to start going into the usual mission of searching for healthy but tasty things.
Banana & Coconut Dairy-free Cake
I have tried using Coconut Oil for cooking before but this cake was my first attempt for making sweet with it.
I like foraging. Although I hardly do any foraging myself I like the idea of it. Of course I hate the recent new foragers who never consider how nature’s cycle works and remove all mushrooms they can find from the area even before mushrooms open the umbrella. It is becoming a great threat to forests in the UK. That is outrageous! Nothing remains in the forest if people keep doing this.
That is not what I do. My foraging is much more in a smaller scale … such as Blackberry Picking. However, it does not seem a good season for Blackberry this year. It might be the problem where I live but I could get only handful of them.
Anyway, there is a sweet I always make in Blackberry season.
Blackberry Custard Tart
I was eagerly waiting for Sping to arrive for so long. I felt winter lasted forever but now it is spring. I see lots of posts of Sakura🌸 Cherry blossoms on Social Media Network particularly from Japan. In London Cherry blossom has started to open too. Some has flowered even in March by being confused with the strange weather this year. It is the season I like the most.
Although it is supposed to be a cheerful season it started to be rainy this week in England. When I see a grey sky I need some sweet that reassures me it is spring. The Colour scheme of the sweet came into my mind first – Pink! Then I thought of Strawberry Jam. I know Strawberry is a summer fruit in England but the Strawberry in my mind is light pink not that vivid red of summer Strawberry.
I know the Easter has gone, but never mind.
I like making bread. My love in bread making started from making Hot Cross Buns several years ago. Since then I always make some Hot Cross Buns during Easter time. Although I said that I did not have enough time to make any special sweet for the Easter in my previous post I managed to make Hot Cross Buns. Without Hot Cross Buns Spring never comes to my kitchen.
In normal Hot Cross Buns I like to add several spices and orange zest. I love the smell when you toast it. However, this time I did it differently. I made “Matcha Hot Cross Buns”.
Matcha Hot Cross Buns