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Banana and passion fruit cake

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Banana cake

Serves 8-10:

200 g cake flour
200 g banana, pureed
2 eggs
200 g sugar
125 ml milk
150 g butter, softened
Pinch of salt
1 Vanilla bean, seeds

Pre-heat the oven to 180ºC.
Grease a 23 cms round pan.
Whisk butter and sugar until smooth and white.
Add the eggs while mixing.
Add the banana and vanilla seeds.
Gently fold in the flour, salt and milk.
Combine well until smooth.
Bake for 30-40 minutes.
Unmould when completely cold.

Passion fruit and white chocolate ganache

300 g white chocolate, chopped
180 g passion fruit pulp, frozen
45 g butter, softened

Melt the chocolate in a double-boiler.
Add the passion fruit pulp and combine well.
Add the butter and combine until smooth.
Refrigerate for 4 hours or overnight.

Divide the cake horizontally in two layers.
Spread the ganache between layers.
Cover the cake with the remaining ganache.
Refrigerate until serving.




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February 13, 2009 | Filed under cakes, muffins and madeleines | 11 Comments 

Majorcan ensaïmada

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Majorca is writed in a spiral, rolled into itself and heartly offered…

boníssimes!

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Ensaïmada

60 g fresh yeast
800 g bread flour
200 ml water
150 g sugar
7 g salt
200 g eggs (4 eggs)
50 ml vegetable oil
500 g pork lard

Starter dough:
Dissolve the yeast in mineral water. Combine well with 400g of flour.
Bulk ferment the dough about 20/30 minutes, covered with wrap film or until bubbly.

Combine the starter dough with all the remaining flour, eggs, salt and sugar.
Mix on medium speed with the dough hook attachment until the dough pulls away from the sides of the bowl.
Add the vegetable oil and keep mixing until homogeneous.

Divide the dough in 70g balls.
Let the dough rest covered for a while.

Roll out the dough with the rolling pin and with the hands well greased with the lard form thin triangles.
Each portion must take about 20g of lard.
Roll the dough starting from the larger side of the triangle.
Make spirals with the dough starting from the center.
Place the ensaimadas in a bkaing sheet lined with parchment paper.
Bulk ferment the dough for 12 hours.
Bake at 200ºC.

When cold sprinkle the ensaimadas with icing sugar.

The Majorcan ensaïmada is a pastry product with great tradition on the island, which has been continuously made and eaten on Majorca for a very long time.
The name comes from the Mallorquí word “saïm” (taken from Arabic), which means pork lard. Basically is a tender golden brown clockwise spiral.
A lot of variants of the ensaïmada exists, mainly adding some extra ingredient. The most common variants of ensaimada are: Llisa (translated from Mallorquí as plain), covered with sobrasada or apricot, or filled with Cabell d’àngel (translated from Mallorquí as angel hair: pumpkin jam), or sweet cream or chocolate.



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February 10, 2009 | Filed under cakes, muffins and madeleines | 6 Comments 

Birthday and 230.000 visitors!

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At February 7th I’ve celebrated my 26th birthday and flagrantedelicia gave me already 230.000 visitors.
With Miguel the party took the entire weekend and we’ve renouced to the world lost in celebrations…

February 8, 2009 | Filed under journal | 7 Comments 

Dark chocolate, rum and candied orange peel truffles

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“I love chocolate. Badly. I’m hopeless. I’m what people call chocoholic”
Irène Frain, Pasión por el chocolate, 1995

Dark chocolate, rum and candied orange peel truffles

150 g dark chocolate, chopped
125 g cream
20 g butter, softened
10 ml rum
Cocoa
30 g candied orange peel

Place the chocolate, rum and orangettes in a bowl.
Bring the cream to boil and pour over the chocolate stirring constantly.
Add the butter and combine until smooth.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.

truffles

February 4, 2009 | Filed under chocolate, petit-fours | 12 Comments 

Refresh yourself

I ignore the grey wet window. I ignore the bent tree and the umbrella trimmed strees. At home, the eternal summer tempers itself at 25ºC and away from the cold’s chastity, the blog refreshes itself with chocolate, coffee and Coca-Cola.

“Refresh yourself.”
(Coca-Cola slogan, 1924)

Iced chocolate with Coca-Cola

Serves 4-6:

120 g 55% dark chocolate, finely chopped.
500 ml whole milk
30 g icing sugar
150 ml coffee
12 ice cubes
300 ml Coca-Cola, chilled
4-6 scoops vanilla ice-cream

Bring the milk to boil with the sugar.
Add the chocolate and combine until it boils again.
Remove from heat and add the coffee.
Let it cool down and reserve in the fridge.
Place the ice-cubes into the glasses.
Add the Coca-Cola to the chocolate and mix.
Pour this mixture into the glasses and top with an ice-cream scoop.

February 2, 2009 | Filed under chocolate, drinks | 12 Comments 

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