Pumpkin Banana Coconut Cake

You might be wondering why theres only one picture and why its so ugly, orangy and saturated… well I present you my excuses in advance… Belive it or not, I did the cake photo shoot but as clueless as I am I just forgot the most important thing while taking a picture, the freaking memory card!

Yeap, you can laugh as hard as you want and you can also wonder how the heck I didn’t check before shooting… Well that’s me! The worst part is that in the camera screen theres and intermittent little sign who says: NO MEMORY STICK! How can I miss that hu? Well fellas I did!

You can also may ask, why I didn’t re-do the photos, well cause there’s no more bread!!! It was so delicious that was eaten in less than an hour. Thank God it was yummy, cause now thats my only comfort.

This picture is the one I took with my phone to send it to my husband et voilà, is the only one I have for the blog. SORRY ='(

Here’s the recipe for this great cake, perfect for autumn:

Ingredients:

  • 2 cups of all purposeFlour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 3/4 cup of granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon of vanilla extract
  • 2 large ripe bananas
  • 3/4 cup of fresh Pumpkin Puree
  • 1/4 cup of Milk
  • 1 teaspoon of ginger
  • 1teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of grated coconut

Preheat the oven at 180°C and butter + flour your cake pan.

In a large bowl, mix the flour, baking powder and salt. Mix to spread evenly.

In a medium bowl and with and electric mixer, beat the butter, oil and sugar. Add the eggs one at a time, mixing well after each addition . Add the vanilla extract and stir.

In a bowl, mash the bananas with the milk. Mix in the pumpkin puree, coconut and spices. Mix well.

Graduaslly mix half of the flour mixture into the butter mix. Then, mix in the banana-pumpkin mix and then the other half of the flour mixture.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes clean.
I hope you all enjoy this easy and tasty recipe.

Next time I will be more cautious with the memory stick.. I promise,

Love,

Sara

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Happy Halloween! Pumpkin Pie Cheesecake

Well, I know I’ve being away for almost 2 month (Jeezzz), shame on me, but I owe you all an explanation…. After a month and a half in Venezuela visiting my parents and 2 weeks in “la campagne française” , its been impossible to bake, believe me! I have a lack of sugar in my system.

Last week I heard about Cupcake Camp Paris 3er edition and their wonderful idea of a fund raise for the Make a Wish Foundation, the idea just touched me and I decided to participate (last minute emails) donating 50 cupcakes to be sold. Great experience by the way!  Later I’ll write a post with photos to tell you all about.

Halloween is here fellas and I couldn’t miss the opportunity to bake something with pumpkin… All those beautiful courges in all sizes and colors driving me crazy at the market, so I bought one gorgeous red/orange pumpkin, destinate to be the queen of my pie, that later switched to a cheesecake.

This time I went for Martha Stewart’s recipe, and as she is one of the homebaking queen, I decided to trust her.. Ohh God I was right! the Pumpkin Pie Cheesecake turned out fantastic.

Here is the original recipe for 12 servings, ( I downsized to half)

Ingredients

  • For the Crust

    • 6 tablespoons unsalted butter, softened
    • 1/3 cup sugar
    • 1 large egg yolk
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose flour, plus more for work surface
    • Pinch of salt
  • For the Filling

    • About 700 g of fresh pumpkin puree
    • Unsalted butter, for parchment and pan
    • 3/4 teaspoon ground cinnamon
    • 1/8 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground ginger
    • 2 1/2 pounds cream cheese, room temperature
    • 1 3/4 cups sugar
    • 1/2 cup all-purpose flour
    • 3/4 cup sour cream
    • 1 1/4 teaspoon pure vanilla extract
    • 1/4 teaspoon salt
    • 5 large eggs

Directions

  1. Make the crust: Put butter and sugar into the bowl of an electric mixer and mix on medium speed until pale and fluffy.
    Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes or an hour.
  2. On a lightly floured surface, roll dough into a 10-inch circle. Fit into bottom of a springform pan. Freeze 15 minutes.
    Preheat the oven at 180° C, Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely.
    Reduce oven temperature to 165°C
  3. Transfer 1 cup puree to a medium bowl; reserve remainder for another use. Stir in cinnamon, nutmeg, and ginger.
  4. Wrap exterior of springform pan (including base) in 2 layers of foil.
    Butter sides of pan; set aside.
    Put cream cheese into the clean bowl of an electric mixer and; mix on medium speed until fluffy.
    Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt.
    Mix in eggs, 1 at a time, until just combined; do not overmix.
  5. Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Then the pumpkin-cream cheese mixture on top.
  6. Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake.Bake until cake is set but still slightly wobbly in center, about 50 minutes.Turn off oven; let stand in oven with door slightly ajar 1 hour.

    Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight.

    I put a thin coat or sourcream on top of the cheesecake to make it look very smooth. Before serving, run a knife around sides of cake; unmold.

Happy Halloween to everyone and I hope you enjoy this great recipe.

Love,

Sara

Zucchini Bread

As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.

The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.

The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.

The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D

For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon of Ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup of chopped hazelnuts

Preheat the oven to 175°C. Butter and flour 2 baking pans.

In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.

Add in and mix the baking soda and salt.

Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.

Divide the batter equally between 2 buttered  loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Serve warm with some milk and it will be the perfect afternoon treat =P

Bon Appétit,
Love
Sara

Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

Pink Ombre Mini Cakes with Summer Vanilla Buttercream

Yesterday I was sooo bored, in need of butter and color. Kind of sick again, (thank you rainny days) I just wanted to make something cheerful and not so complicated.

Immediately thought about a vanilla cake =D but pink… And the perfect plus was the vanilla frosting. Ok Au boulot!

When mixing the cake ingredients, the inspiration came to me! I remember seeing a Pink Ombre Swirl Cake from Glorious Treats and just fell in Love. So I decided to do mine, smaller and thiner.

Result: Total mini cake  L O V E ❤

I had so much fun doing it and preparing the right colors, that when it was done I just wanted to take ONE picture and go eat my cake =D I did it by the way lol.

Pink Ombre Vanilla Cake
Inspired by: Sweetapolita

Makes 2 6 thin layers minicakes
You will need:

  • 180 mLwhole milk at room temperature
  • 105 grams egg whites at room temperature
  • 1 whole egg, at room temperature
  • 7 mL vanilla extract
  • 2.5 mL almond extract
  • 230 grams all purposed flour (sifted)
  • 220 grams of  sugar
  • 10 grams of baking powder
  • a pinch of salt
  • 100grams of unsalted butter, at room temperature
  • 45 grams vegetable oil

Preheat oven to 180°C. Grease and flour 3  round baking pans, If you dont have don’t worry, you can bake one at a time like I did :p

In a medium bowl combine the egg whites, whole egg, half of the milk, vanilla and the almond extract. Set aside. Mix it well so all gets together

In the bowl of an electric mixer combine the dry ingredients together on low-speed. Add the butter and the oil, blend on low-speed for about 30 seconds, then add remaining half of milk, and mix.
Increase to medium speed and mix for 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 parts; beat a little after each addition to make sure everything is well combined.

Grab 3 bowls to color the batter. Divide the mixture in 3 equal parts and add a few drops of pink food colorant (gel is better), I did it with powder colorant and was a little more difficult to find the right color, the powder sometimes clut and theres, color dots =S

Color one part pale, other more pink, and another one more intense, so the color won’t go away during baking process.

Pour the batter  into each prepared pan. Remember to bake one color layer at a time.

7. Bake cake for 20 minutes or until a toothpick comes clean when inserted into the center. Do not over-bake.

Let cool on a wire racks before unmold.

Store at room temperature and start preparing the frosting.

Great Vanilla Frosting
Makes enough to fill, frost and decorate the 2 mini cakes

  • 250 grams of unsalted butter, softened.
  • 350 grams of icing sugar
  • 30 mL milk
  • 12 mL of vanilla extract
  • a pinch of salt
  • yellow colour (gel)
  •  sprinkles for decorating

In the bowl of an electric mixer  whip butter on medium speed until it becomes pale and creamy.

Add in the icing sugar, vanilla and milk and mix on low-speed for 1 minute, then on medium speed until frosting gets very light and creamy.

Add a drop of yellow gel color and mix again, adding one drop at a time until reach desired color.

With a round cookie cutter, cut off 4 cake rounds of each color. this will make the ombre effect.

Pile your 6 layers mini cakes and frost between each layer with a thin coat of yellow frosting.

Frost also the sides and top and let it cool in the fridge for 20 minutes, before adding the second frosting layer, so your cake will be perfect, smooth and crumb free.

Coat with the second frosting layer. Let it cool in the fridge again. Add the pipping decorations and sprinkles =D

This is a really simple cake, very light and creamy at taste.

Funny fact: The mini cakes are the size of a Mug ❤

Hope you like it,

Bon appétit,

Sara