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.
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.
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
So I finalised the perfect recipe for making soft and moist ‘Dorayaki‘ Japanese Pancake. I am so proud of the taste and the texture with silky finish. We traditionally have it by sandwiching some Sweet Bean Paste such as Azuki ‘Tsubu-An‘ or White Bean ‘Shiro-An‘ Paste between two pieces. It is very recent that people started to put all sorts of cream and fruit instead. For me anything can be OK as long as the Pancake is tasty. I like trying any new flavour combination.
This time I went to a fusion of Japanese and the Western for my perfect Dorayaki. It was Matcha Custard Cream. I love Custard and this time I added a hint of Japanese ‘Matcha‘ Green Tea to this Western flavour. It is a versatile tasty cream to have with any sweet & dessert and it goes so well with Dorayaki’s soft and moist texture as well. How can you resist it by seeing the Matcha Custard Cream is oozing out from the Dorayaki?!
Matcha Custard Cream
I made ‘Dorayaki‘ Japanese Pancake and posted here at the beginning of this year. Although it was good enough for me I was not convinced that it was the best I can make so I did not include the recipe to share it with people. I have tried making Dorayaki many times since then and now I think I have the best recipe which I can be proud of.
So here it is…
Dorayaki (Japanese Pancake)
This recipe gives you a very soft and moist Pancake which is perfect for Dorayaki. Make one side smooth brown surface and the other side with a bouncy airy texture.
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