Lily Vanilli's Sweet Tooth. Lily Jones
OREO CAKE
This cake came about when a customer called to order a gluten-free Oreo cake. A slight language barrier coupled with a crackly line meant I couldn’t explain that Oreos themselves contained gluten. In the end I gave up and conceded, went to the kitchen and made this cake – the cocoa powder combined with the dark colour and crunch of the poppy seeds make for a convincing Oreo texture and flavour, especially when married with a dollop of vanilla buttercream. This recipe works well for a dozen fairy cakes too.
PREP TIME 25 minutes COOKING TIME 30 minutes SERVES: 8 130g unsalted butter, room temperature 140g light brown sugar 4 eggs, separated 150g black/blue poppy seeds 130g ground almonds 40g cocoa powder, sifted Pinch of salt 1 tsp baking powder 300g batch Vanilla Buttercream | see page 254 | 20g dark chocolate, roughly chopped | optional | One 23cm round cake tin, greasedand lined
1 Preheat the oven to 180˚C fan assisted/gas mark 6.
2 Beat together the butter and sugar until light and fluffy – approximately 4 minutes. Add the egg yolks gradually and mix until combined.
3 Mix together the poppy seeds, ground almonds, cocoa, salt and baking powder in a separate bowl.
4 Beat the egg whites in a very clean bowl, first on slow, then on medium and finally on high, until they form stiff peaks | see page 35 |.
5 By hand, stir half the poppy seed mix into the batter, then fold in half the beaten egg whites, the rest of the poppy seed mix and finally the remaining egg whites. Use the folding technique to incorporate everything | see page 35 |, adding very gently with a metal spoon or spatula and taking care not to knock too much air out of the egg whites. Don’t worry if there are still white streaks or lumps – just try to fold in so that everything is roughly evenly distributed.
6 Transfer the mixture to your prepared tin and level out to the edges. Bake for 25–30 minutes, until risen and firm. Press the top of the cake gently with your fingertips to see if it feels baked through. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
7 When cool, spread the buttercream on top and dust with roughly chopped dark chocolate, if desired.
SUMMER CARROT CAKE
Feel free to change the spices and fruit as the seasons change. Summer is citrussy, with passionfruit and light cream cheese frosting.
PREP TIME 30 minutes COOKING TIME 20 minutes SERVES: 8 175ml runny honey 75ml water 120ml thick mango or citrus smoothie 125g unsalted butter 250g peeled and trimmed organic carrots, grated 90g raisins or stoned and chopped dates, or a mix of both Flesh of 2 passionfruit Juice and finely grated zest of 1 orange Pinch of cinnamon 225g wholegrain spelt flour, sifted 2 tsp bicarbonate of soda 100g nuts | walnuts and pecans are good | toasted | see page 257 |, then broken into pieces ½ batch of Cream Cheese Frosting | see page 255 | 50g flaked almonds, toasted, for topping Flesh of 2 passionfruit Sprinkling of desiccated coconut Two 18cm round cake tins, greased and lined
1 Preheat the oven to 180˚C fan assisted/gas mark 6.
2 Heat the honey, water, smoothie or brandy, butter, carrot mix, dried and fresh fruit, citrus zest and juice, and spices together in a pan, stirring gently to melt the butter. Bring to the boil, then boil for 6 minutes. Take the mixture off the heat, remove the cloves if using, and allow to cool completely to room temperature – transfer to another bowl to speed up this process.
3 Meanwhile, in a bowl whisk together the flour and bicarbonate of soda and stir in the crushed nuts.
4 Fold the wet mix into the dry. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
5 Sandwich the cake layers together with cream cheese frosting | add a teaspoon of brandy for the winter version |, spread a layer on top, and sprinkle with the toasted nuts and any other toppings you are using.
WINTER CARROT CAKE
Winter is lots of nutmeg, cardamom, brandy and dried fruit.
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