Chocolate cake with fig jam and mascarpone frosting
I love Harry Eastwood's cake recipes. Almost every cake contains some vegetable - either courgettes, aubergines, butternut squash or others.
In this one I used Harry's recipe for a chocolate sponge with butternut squash, but the rest is my twist - jam from fresh figs and mascarpone frosting.
However Harry's original recipe sounds great and can be found in a Red Velvet Chocolate Heartache book which I thoroughly recommend.
Ingredients:
For the cake
3 eggs
200 g peeled and grated butternut squash
120g rice flour
160 g caster sugar
3 tbsp cocoa powder
80g ground almonds
1tsp baking powder
1tsp bicarbonate soda
1/4 tsp salt
125ml buttermilk (easy to make - pour a tsp of lemon juice into a glass followed by 125ml of milk, let it stand for at least 10-15min)
For the fig jam
5-6 well ripen figs quartered
2 tbsp pomegranate molasses
1-2 tbsp sweetener of your choice - sugar, honey, agave syrup or I used sumac syrup
For the mascarpone frosting
250g tube of mascarpone cheese
2 or more tbs cocoa
2-3 tbs icing sugar
1 generous tsp vanilla paste
1 tbsp milk
Let's do it:
Preheat the oven to 180C fan assisted, you will need two 18cm loose bottom tins - greased with a little of vegetable oil and lined with a baking parchment.
In a large bowl whisk eggs and sugar until light and fluffy, I used a helpful hand of my husband and this took around 8 minutes. Next beat in butternut squash and add all remained ingredients: flour, cocoa, ground almonds, baking powder, bicarb soda, salt and lastly buttermilk. Mix well to ensure that all ingredients are well incorporated.
Pour the mixture to both tins, make sure that it's roughly the same amount of it and evenly spread. Bake for 30 minutes both tins should be on the same oven shelf.
Once baked remove from the oven and let them cool completely.
Fig jam - place figs in a saucepan, stir the pomegranate molasses and the sweetening agent. Simmer for 10-15 minutes. Turn off the gas and let it cool completely.
Mascarpone frosting: place mascarpone in a big bowl and sift icing sugar and cocoa powder, add milk and vanilla paste and stir well. If you prefer the frosting sweeter or more chocolaty add more icing sugar and/or cocoa powder respectively, but remember to sift it to the mixture.
Assemble the cake only when all ingredients are completely cooled. Enjoy!
I love Harry Eastwood's cake recipes. Almost every cake contains some vegetable - either courgettes, aubergines, butternut squash or others.
In this one I used Harry's recipe for a chocolate sponge with butternut squash, but the rest is my twist - jam from fresh figs and mascarpone frosting.
However Harry's original recipe sounds great and can be found in a Red Velvet Chocolate Heartache book which I thoroughly recommend.
Ingredients:For the cake
3 eggs
200 g peeled and grated butternut squash
120g rice flour
160 g caster sugar
3 tbsp cocoa powder
80g ground almonds
1tsp baking powder
1tsp bicarbonate soda
1/4 tsp salt
125ml buttermilk (easy to make - pour a tsp of lemon juice into a glass followed by 125ml of milk, let it stand for at least 10-15min)
For the fig jam
5-6 well ripen figs quartered
2 tbsp pomegranate molasses
1-2 tbsp sweetener of your choice - sugar, honey, agave syrup or I used sumac syrup
For the mascarpone frosting
250g tube of mascarpone cheese
2 or more tbs cocoa
2-3 tbs icing sugar
1 generous tsp vanilla paste
1 tbsp milk
Let's do it:
Preheat the oven to 180C fan assisted, you will need two 18cm loose bottom tins - greased with a little of vegetable oil and lined with a baking parchment.
In a large bowl whisk eggs and sugar until light and fluffy, I used a helpful hand of my husband and this took around 8 minutes. Next beat in butternut squash and add all remained ingredients: flour, cocoa, ground almonds, baking powder, bicarb soda, salt and lastly buttermilk. Mix well to ensure that all ingredients are well incorporated.
Pour the mixture to both tins, make sure that it's roughly the same amount of it and evenly spread. Bake for 30 minutes both tins should be on the same oven shelf.
Once baked remove from the oven and let them cool completely.
Fig jam - place figs in a saucepan, stir the pomegranate molasses and the sweetening agent. Simmer for 10-15 minutes. Turn off the gas and let it cool completely.
Mascarpone frosting: place mascarpone in a big bowl and sift icing sugar and cocoa powder, add milk and vanilla paste and stir well. If you prefer the frosting sweeter or more chocolaty add more icing sugar and/or cocoa powder respectively, but remember to sift it to the mixture.
Assemble the cake only when all ingredients are completely cooled. Enjoy!
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