Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Easy Aioli with Lemon and Dill

Aioli

Our potatoes went in very late this year so we don’t yet have any to harvest. However a friend has just given us some of hers and whilst they were still fresh, eating them boiled with some delicious garlicky aioli seemed just the thing. And our garlic was ready to harvest.

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Bitter Chocolate Cake

Large Cakes | 5th September 2009 | By

About 2 years ago, there was a great series of radio 4 plays about baking. The very first play was about making a chocolate cake with mayonnaise. How weird I thought, then forgot all about it. A few days ago, I again heard mention of mayonnaise used in cakes. So maybe it wasn’t just a few crackpots in a play! In need of a cake for a camping trip, I fished out the recipe and set to.

This is how I did it:
  • Melted 200g 85% dark chocolate together with 120ml strong coffee.
  • Combined 100g of sieved wholemeal spelt, 25g buckwheat flour, 1 tbsp cocoa powder, 100g ground almonds, 1 tsp baking powder and 200g caster sugar.
  • Made a well in the centre and put in a guestimated 200g of mayonnaise and 1 egg (latter was not in the original recipe, but I had one that needed using up).
  • Mixed this together along with the melted chocolate.
  • Spooned mixture into a 22cm cake thingy and baked at 180°C for 30 mins.
  • Melted 100g 85% dark chocolate with 150ml of single cream.
  • Stirred until combined then left to cool.
  • Spread onto cooled cake.
The “bitter” in the title refers to the bitterness in the play, but I suspect with all that chocolate as well as coffee, it will be a cake for the discerning palate. As we won’t be tucking into this until we are safely ensconced in our holiday retreat, I’ll have to report back at a later date on the cake’s edibility!
13 September 2009
Back from our break and have to report that the cake was delicious. Bitter was an apt name, as I thought it might be – all that dark chocolate and coffee played its part. Moist, rich and not too sweet, a little went a long way and lasted us most of the week. What about the mayonnaise? Well, if truth be told, we could taste it occasionally – presumably where it wasn’t as well mixed as it might have been! It was fun to try, but next time I make the cake I think I’ll just use eggs and butter.