Guide The Cakey Friday Cookbook

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French Apple Cake Overview this French classic is neither a cake, nor a custard, nor a clafouti, with a bit of culinary magic, it is all three: a dessert with a custardy.
Table of contents

For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula.

Ingredients

Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife.

Bake in the oven for minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water do not allow the base of the bowl to touch the water.

Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.

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Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.

Candice Brown

To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. Tip 1: Use chocolate with no more than 40—50 per cent cocoa solids as the richer types of chocolate can make this dessert too bitter.

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Tip 2: This dish can be made days in advance - just chill in the fridge without the fruit topping until needed. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer. New Year. The crust is made from hemp seeds, dates, flax seeds, and cacao powder; the filling is all frozen bananas, dates, cashews, coconut oil, water, cacao powder, and nut butter.


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Persimmon Bundt Cakes Fall and winter are the prime seasons to bake fresh persimmons into these little bundt cakes. The fruit itself lends these calorie mini cakes a healthy dose of fiber, while ginger, lemon juice, and unsweetened applesauce give them a fresh flavor without all the added sugar. Grated fresh red beets give this cake some texture, nutrients, and color, while the blood orange lends its strong citrusy flavor and golden raisins and seeds stud the cake for a hint of sweetness and crunch.

We imagine this would be great topped with a dollop of honey-sweetened Greek yogurt! Dark Chocolate Orange Cake Chocolate and orange — a flavor match made in heaven.

The Baking Club

This festive cake uses triple sec an orange-flavored liqueur and orange juice to add a fruity flavor to the chocolate, egg, cocoa powder, sugar, and cornstarch cake base. This cake might not use any fat, but it is still pretty sugar-heavy, so stop yourself at one slice. Harvest Cake This veggie-packed cake is perfect for those without a strong sweet tooth.

Combined with the wet ingredients and pulsed through a food processor, cauliflower helps give this cake a crumby, cakey texture. Plus, you get the health benefits of cauliflower like cancer-fighting glucosinolates , and high levels of fiber and vitamin C and while eating dessert! Top with a nut-butter frosting for some delicious, healthy fats.


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  8. Lemon Chia Seed Cake Bananas , chia , and a mix of coconut and millet flour form the base of this wholesome-looking cake. Lemon juice and zest give it a familiar flavor, too. Whole-Wheat Apple Cake With four apples, whole-wheat flour, and chia seeds, this cake is delicious and nutritious. Butter, milk, and an egg give it a nice cakey texture, while vanilla extract and evaporated cane juice lend some sweetness. Protein-rich ricotta cheese, a mix of gluten-free flours, and chunks of toasted pecans give it a nice dense texture that lies somewhere between a normal cake and a chocolate torte.

    Blueberry Layer Cake There are blueberries in every phase of this cake, from the batter, to the filling, to the topping.

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    Frost it with whipped coconut cream and top with roasted almonds and fresh fruit, and you have a fiber-filled, super-fresh healthier cake on the table. Share with us in the comments below or start a conversation over in our Greatist foodlover community forum! Wellness checkups are more than an in-and-out business.

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    You bloat, I bloat, we all bloat — and it's truly fine! These are already on our to-do list. Don't drop those dollars where it's not worth it. We planned out a whole day of food just for you.