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Tuesday, February 15, 2011

Ginger sweet potato cake / pink rose and cardamom valentines cakes

Ginger sweet potato cake

I saw this recipe for ginger hemp cake at the Guardian and fancied it:  I am a sucker for ginger and vegetables in cakes.  So I veganised it (and otherwise adapted it).

150g dark soft brown sugar
50g black treacle or molasses
3 tbsp ground flax seed beaten with 6 tbsp boiling water (3 med eggs)
125ml sunflower oil
125g chopped glacé ginger
175g grated sweet potato
150g plain flour
75g hemp flour (or wholewheat)
3 tsp ground ginger
3 tsp baking powder

For the icing:
200g full-fat cream cheese, cold
100g unsalted butter, softened
1 tsp ground cinnamon, plus extra
125g sifted icing sugar
About 50g of coconut oil, beaten with icing sugar and cinnamon and a touch of lemon juice to a good taste and consistency.

Line the base of two 18cm round layer cake tins with discs of nonstick baking paper, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Beat the sugar, treacle and flax until smooth and light, then beat in the oil and stir in the glacé ginger and sweet potato. Sift in the flours, ground ginger and baking powder, and fold through evenly.

Spoon the mixture into the tins and bake for 25-30 minutes, until a skewer comes out clean. Leave to cool in the tins. Make the icing. Layer and top the cake with icing, and sprinkle with more cinnamon to serve.


I made a half quantity and just put it in a loaf tin, and iced with a wee bit of leftover icing from the rose buns.  Was lovely and dense and dark and spicy.  Realised it's basically the same as the ginger root cake also by Dan Lepard that I made a few times a while back.  The veganising was pretty successful.


Rose and cardamom valentines cakes

cake mix:
1 1/2 cups flour
3/4 cup sugar
1/2 cup desiccated coconut
1 tsp baking soda
1/2 tsp salt

1 tsp ground cardamom
1 cup fake milk
1/3 cup veg oil
~ 2 tsp rose water
2 drops red food colouring
1 tsp white vinegar

icing:
1/2 cup coconut oil
2 cups icing sugar
2 tsp rose water
couple of drops of red food colouring

decoration:
jelly stars
powdered rose petals
icing sugar hearts

Mix the dry ingredients with a fork.  Add the wet ingredients and mix til just combined (add vinegar last).  Put into muffin cups and bake at 350F for 20-25 min.

When cool, ice and decorate with kitsch valentines decorations.





The rose was quite intense - I was afraid it wouldn't taste so kept adding more...  But I think they were pretty good.  Certainly looked very kitsch and valentines-y.  Think vegan cupcakes work best with something to give them texture (in this case coconut).  Could have done with beetroot juice as colour.
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