Cinnamon Apple Cake

Apple-licious 🍎

A deliciously easy Cinnamon Apple Cake made from scratch. This soft and tender Apple Cake is packed with fresh apples and features a cinnamon topping and a drizzle of sweet icing.

Can we take a moment to talk about the match made in heaven that is apple and cinnamon ? This terrifically tender Cinnamon Apple Cake is my new fav!!

It's soft, it's sweet and it's filled with fresh, juicy apples. The final touch is a sprinkling of cinnamon and a sweet icing glaze.

Can I say that I never thought a Cinnamon Apple Cake could taste so good. I baked quite a few apple cakes and this is JUST right. When I finally landed on the winning recipe, I was beyond excited.

One bote of this soft and fluffy masterpiece and I was fist-pumping the air. After many attempts of Cinnamon Apple Cakes, I instantly knew this one was the winner. Of course, I had to have a few more slices just to be oh-so sure.

Ingredients:
For the Cake

• 1 medium dessert apple
• 180 g butter, softened
• 180 g soft dark brown sugar
• 3 medium eggs
• 200 g self raising flour
• 1 level tsp of ground Cinnamon
• 3 tbsp golden syrup

For the topping

• ground Cinnamon for dusting, about ½ tsp or more if you prefer
• 3 tablespoons golden syrup
• 4 tablespoons icing sugar sieved
• 1-2 tsp pre-boiled water

Method:

Preheat the oven to 180°c/ 160°C fan assisted. Grease and line a 20cm/8inch deep sided cake tin with baking parchment.

Peel and core the apple. Chop into small chunks. No bigger than 1/2 inch. Place in a bowl of cold water to help prevent oxidation. Or the apples will turn an unsightly brown colour. Leave to one side until required. (You will need to drain and pat dry the apple chunks before using).

Beat the butter and sugar together until light and fluffy. Using an electric mixer will speed things up.

Add the eggs, one at a time, beating well after each addition. Add a tablespoon of the flour between each one. This will help prevent curdling.

Drain and pat dry the chopped apple.

Fold in the remaining flour and ground cinnamon, to the sugar-butter mixture. Mix until thoroughly combined. Add the golden syrup and the chopped apple. Mix until well combined.

Pour the mixture into the tin, spreading it evenly across the top.

Bake for 30 - 35 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean. Leave in the tin to cool for about 10 mins. 

While the cake is cooling in the tin. Gently warm the golden syrup in a medium pan. Make a few holes in the top of the cake with a cake skewer. Then spread the syrup over the slightly still warm cake with a pastry brush. 

Turn out onto a wire rack to cool completely

Dust with ground cinnamon.

Make the water icing by mixing the icing sugar and pre-boiled water together until you have a thick runny consistency. Drizzle over the cake.

Notes: 

1. Drain and pat dry the apples before using. If you don't do this, you will be adding additional liquid to the cake batter, which may affect the overall baking outcome.
2. Dessert apples are best for this cake as they already have a natural sweetness to them. 
3. Using dark soft brown sugar gives a slight toffee taste and darker colour to the cake. Apples and toffee go really well together. They are the flavours of Autumn and bonfire night.
4. Adding a little golden syrup to the cake batter and as a glaze on top, helps to make this cake nice and moist.
5. Cinnamon helps to bring out the flavours of the apples, without being overpowering. You can adjust the amount of ground cinnamon to suit your state.
6. This recipe is so versatile, you can serve it as a pudding with lashing of custard. Or a dash of single cream.

Mint Chip Avocado Ice Cream

This Mint Chip Avocado Ice Cream id made with only 6 ingredients and doesn't require an ice cream maker ! It's also dairy-free, gluten-free, vegan and paleo-friendly.

What does avocado ice cream taste like ? Avocado is super mild flavour so your avocado ice cream will taste like the flavours and toppings you mix in. You can add peppermint extract and chocolate chips for a mint chip variation but the options are endless!

Ingredients:

• 2 ripe avocados
• ½ cup unsweetened almond milk
• ¼ cup maple syrup, honey or other liquid sweetener*
• 1 tbsp coconut oil
• ¼ tsp peppermint extract
• ¼ cup dairy-free chocolate chips

Method:

Add all the ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.

Stir in the chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with baking paper.

Place container in the freezer to set. It should take about 4-5 hours. Once frozen, take the ice cream from the freezer, let it sit out on the counter for 5-10 minutes to soften.  Use ice cream scoop to serve and enjoy!

Vegan "Tofurkey" with Mushroom Stuffing with Gravy

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavour, thanks to miso-infused tofu, pack with a pecan-mushroom stuffing and soy-maple glaze.

Ingredients:

For the tofurkey

• 4 tbsp vegetable oil, divided plus more for pan
• 1 French baguette, about 3 cups, cut into ¼" cubes
• ½ cup raw pecans, coarsely chopped
• ½ medium onion, chopped
• 1 garlic clove, finely chopped
• 5 sprigs thyme
• 225g crimini mushroom, coarsely chopped. If can't find crimini can replaced with Portobello mushroom
• 1 large celery stalk, sliced crosswise into ¼" thick pieces, about ¾ cup
• 1 cup homemade vegetable stock
• 1/3 cup dry white wine
• 1¾ tsp salt, divided
• 1¼ tsp freshly ground black pepper, divided
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• ½ tsp smoked paprika
• 1/8 tsp cayenne pepper
• 3 packages extra-firm tofu
• 3 tbsp white miso paste
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tbsp chopped parsley

For the gravy:

• 3 tbsp vegetable oil, divided
• 340g crimini mushroom, coarsely chopped. If can't find crimini can replaced with Portobello mushroom
• 2 shallots, quartered
• 1 garlic clove, crushed
• 5 sprigs thyme
• 2 bay leaves
• 4 cup homemade vegetable stock
• 2 tbsp plain flour
• ½ cup dry white wine
• 1 tbsp coarsely chopped parsley
• 1½ tsp salt
• ¼ tsp freshly ground black pepper

Method:

For the tofurkey: Preheat oven to 210°/180°C for fan oven.  Grease the baking pan with oil, then place a 12" strip of baking paper lengthwise down center of pan, leaving a 1" overhang.

Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light brown and dry, about 8 minutes.

Heat 2 tbsp oil in a large skillet over medium heat. Cook onion, garlic and thyme, stirring until onion us translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl. Remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.

Pour stock and wine into hot skillet and heat over medium-high heat, scrapping up browned bits with a spoon, season with 1 tsp salt and ½ tsp black pepper. Cook, stirring, until just combined, about 1 minutes. Pour over bread mixture, then toss to combine.

Whisk soy sauce, maple syrup, paprika, cayenne, 2 tbsp oil and ½ tsp salt in a medium bowl. 

Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder and remaining 2 tsp salt and ½ tsp black pepper. Blend until smooth, about 30 seconds.

Using oiled spatula, line bottom and sides of prepared baking tin with 2/3 of tofu mixture, pressing firmly to create compact ¾" high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture, smooth surface. Using a pastry brush, brush top generously with soy-maple glaze.

Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with baking paper and place over the baking pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using baking paper gently remove from pan. Brush loaf all over with remaining glaze.

Put on the grill and grill the loaf until light brown crust forms, about 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy.

For the gravy: Heat 1 tbsp oil in a medium saucepan over medium-low heat until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallots, garlic, thyme and bay leaves, stirring occasionally until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.

Strain mushroom mixture through a fine-mesh sieve into a large bowl, wipe out pot. Cook flour and remaining 2 tbsp oil in a pot over medium heat, stirring constantly until browned and thickened, about 5-7 minutes.

Add wine, stir to combine and cook 30 seconds. Whisk in mushroom broth, parsley, 1½ tsp salt and ¼ tsp black pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.

Notes: 

1. If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish
2. Stuffing can be made 1 day ahead, wrap tightly in plastic and chill. 
3. Gravy can be made 3 days ahead, transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock, 1 tbsp at a time if needed, until smooth, about 5 minutes

Chocolate Mint Poke Cake

Chocolate Mint Poke Cake-Best, rich chocolate cake, creamy chocolate pudding topping and light mint cheesecake topping. Perfect for all occasion, guaranteed to be a hit with your chocolate and mint loving friends and families.You simply must try this recipe! 

You might wonder why is called poke cake. You bake the cake and then while it is warm, you poke it with wooden spoon. This create a holes for filling to collect, hence it is why called poke cake.

Ingredients:

For the chocolate cake:

• 1½ cups flour
• 1½ cups sugar
• ½ cup unsweetened cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup brewed coffee

For chocolate pudding:

• 2 boxes 3.9 ounces instant chocolate pudding (Jello-O brand online, if not Angel Delight 
• 4 cups milk

For the mint cheesecake layer:

• 225g cream cheese, softened
• 1 cup icing sugar
• 1-2 tsp mint extract
• green food colouring
• 2 cup of ready whipped cream

For decorating:

• chocolate sprinkles, optional
• chocolate sauce, optional

Method:

To make the chocolate cake: Preheat oven to 175ºC/155ºC for fan oven. Grease and flour a 9x13 inch baking dish, set aside.

In a large bowl, combine dry ingredients flour, sugar, cocoa powder, baking powder and baking soda. Add eggs, milk, oil, coffee and vanilla extract and beat on medium speed for 2 minutes until combined (the batter will look runny).

Pour into prepared baking dish and bake 30-40 minutes, or until toothpick inserted into centre of the cake comes out clean. Remove the cake from the oven.

Use a handle of a wooden spoon to gentle poke holes all over the top of the cake.

To make chocolate pudding: Whisk together the pudding mix and milk until well blended. Pour pudding over warm cake, trying to get the pudding in the holes, you can also tap the baking dish on the counter to help the pudding settle into the holes.

Refrigerate the cake for several hours to allow pudding to settle and set up.

To make mint cheesecake layer: In a large bowl, beat softened cream cheese and icing sugar  until smooth. Add mint extract ( or more for personal taste). Add whipped cream  and mix to combine then add green food colouring  and gently stir to fold in the colour.

Spread the mint cheesecake layer over the top of the cake and sprinkle with chocolate sprinkles and drizzle chocolate sauce if desired.

Place in the fridge for few hours until set . Serve

No Bake Chocolate Tart-vegan, gluten free, paleo

This luscious No Bake Chocolate Tart is vegan, gluten free and paleo friendly and it also makes a perfect treat for special occasions.

Ingredients:

For the chocolate crust:

• ½ cup pitted Medjool dates, about 8
• 1 cup almonds
• 28g Green & Black's 70% dark chocolate, melted
• 1 tbsp coconut oil, melted
• pinch of salt

For the filling:

• 1 cup coconut cream
• 1 bar Green & Black's 70% dark chocolate
• ¼ cup coconut oil
• ½ cup pitted Medjool dates, about 8
• 1 tsp vanilla extract

Topping:

• fresh berries
• whipped coconut cream

Method:

If the dates are not super soft already, soak them in warm water for 10 minutes.

Pulse the (soaked) dates and almonds in  food processor until quite fine. Add melted chocolate, coconut oil and salt, then continue processing until incorporated. Press the crust mixture firmly into a 9 inch round tart pan with removable bottom and chilli until set.

In the meantime, clean the food processor. Heat coconut cream, chocolate and coconut oil until melted. Add these to the food processor together with the dates and vanilla extract. Process until everything is combined and completely smooth.

Fill the chocolate tart filling until hardened crust. Chill the tart until set (about 2-3 hours).

Before serving, top the no-bake chocolate tart with whipped coconut cream and/or fresh berries. Store refrigerated until ready to serve.