Cranberry Rum Cake

Agnes demonstrated a second cake recipe after the snack break.

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The second cake is a Cranberry Rum Cake.

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The Cranberry Rum Cake was also light and fluffy and the rum flavour was quite pronounced.

Ingredients

  • 140 grams rum soaked cranberry
  • — > make this by blanching 120 gram dried cranberries in boiling water and drain
  • — > soak the blanched cranberries in 120ml rum overnight
  • — > measure 140g out of the rum soaked cranberries
  • 4 egg yolks
  • 50 grams granulated sugar
  • 50 ml vegetable oil
  • 85 ml warm milk
  • 40 ml honey
  • 85 grams cake flour (or 68 grams all-purpose flour + 17 grams cornstarch)
  • 2 teaspoons baking powder
  • 5 egg whites
  • 50 grams granulated sugar
  • 1/2 teaspoon lemon juice (we omitted this)
  • powder sugar for dusting

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Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.

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Sesame Chiffon Cake

The praise dance group from RCEFC had a cake demo session during the spring break.

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Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

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The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

  • 6 egg whites
  • 60 grams granulated sugar
  • 1 teaspoon cream of tartar

Egg Yolk

  • 5 egg yolks
  • 30 grams granulated sugar
  • 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
  • a pinch of salt
  • 1 teaspoon baking powder
  • 25 grams ground black sesame
  • 50 grams vegetable oil
  • 80 ml milk

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Source: this recipe is adapted from http://www.christinesrecipes.com

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Greek Yogurt Cake

The South Arm Multicultural Community Kitchen ended the Greek theme meal with a Greek Yogurt Cake.

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The Greek Yogurt Cake is moist and a great dessert to end a meal.

Ingredients

  • 1 cup any flavour yogurt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • powdered sugar for dusting

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Source: this recipe is adapted from AnItalian in my Kitchen

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Indian Naan Bread

We made Indian Naan Bread to serve with the Butter Cashew Chicken at the South Arm Community Kitchen.

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Our naan did not rise as much because we do not have enough time for the bread to proof in the session.

Ingredients

  • 1 teaspoon active dry yeast (not instant active dry yeast or rapid rise yeast)
  • 3 teaspoons sugar, divided
  • 2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  • 1 teaspoon salt
  • heaping 1/2 teaspoon anise seeds (we used cumin seeds), optional
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons melted salted butter or extra virgin olive oil for brushing on finished naans

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Source: South Arm Community Kitchen

Serves 6 naans

Fs

Minoo shared the above food safe tips at the kitchen.

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Beer Bread

The South Arm Community Kitchen made a Beer Bread to go with the Green Peas Soup.

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This Beer Bread is adapted from http://mintgreenapron.blogspot.com.

Ingredients

  • 3 cups all-purpose flour (up to 1/2 can be substituted with whole wheat or spelt)
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon fennel seeds
  • 2 tablespoons ground flax seeds
  • 4 tablespoons melted butter, divided
  • 1 can beer
  • optional customizations: grated cheese, ground pepper, chopped chives or chopped dried fruit

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Source: mintgreenapron.blogspot.com

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Lemon Pudding Cake

The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.

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The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.

Ingredients

  • 2 large lemons
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar, plus 2 tablespoons sugar
  • 1/4 cup sugar
  • 3 large eggs, separated
  • 1 1/3 cups milk

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Source: South Arm Community Kitchen

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Lemon Loaf with Poppy Seeds

Minoo shared a Lemon Loaf with Poppy Seeds to complete a meal of Caldo Verde and healthy Rice and Spinach Croquettes.

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These Lemon Loaf with Poppy Seeds is great for tea break.

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • rind (finely grated) and juice of 1 lemon
  • 1/2 cup milk
  • poppy seeds

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Source: South Arm Community Kitchen

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Strawberry Coffee Cake Muffins

With the local strawberries in season, Michelle shared a Strawberry Coffee Cake Muffins recipe in the South Arm Community Center’s Older Adults Community Kitchen.

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These lightly sweet muffins with fresh strawberries and a delicious coffee cake crumble can be frozen for enjoyment later.

Ingredients

  • 1/4 cup butter (softened)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 1/2 cup fresh strawberries (chopped)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Crumble:

  • 1/4 cup butter (cold)
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 granulated sugar

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Yield: 18 muffins

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Chocolate Mug Cakes

This is a super delicious chocolate cake that can cure any chocolate cravings in 5 minutes flat!.

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The hungry men in the South Arm Community Kitchen served this Microwave Chocolate Mug Cake with creamy Greek yogurt, Macerated Berries (in the next post) and Vanilla Glaze.

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup semi-sweet chocolate chips
  • 1 large egg
  • 3 tablespoons vanilla or plain Greek yogurt (or 1/4 cup buttermilk and omit the water)
  • 1 tablespoon water
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso or instant coffee granules, optional (but recommended as coffee boosts chocolate intensity; make sure they’re instant so they will dissolve)
  • 2 tablespoons all-purpose flour
  • scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
  • pinch of slat, optional and to taste

Vanilla Glaze

  • 2 tablespoons unsalted butter, melted
  • about 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • splash of cream or milk, only if necessary for consistency

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Source: averiecooks.com

Yield 2 mugcakes

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