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Posts Tagged ‘whole wheat flour’

Sometimes I wonder whether using up leftovers is even a good idea. I still remember the time I made muffins with red pepper and cheese to use up some peppers. It sounded great on paper (well, web site) but when I made it it turned out meh. It was edible, but was that really the best use of flour, eggs, and cheese? I don’t think so.

But this time, a friend sent me this recipe, and I had some bananas and pineapple to use up, and I thought: This can’t be coincidence. This is meant. So I got out the mixer and started baking. ๐Ÿ™‚ย The results were utterly amazing. A rich cake, filling and satisfying, that my kids practically fought over (without adding chocolate chips!). I didn’t mention the pineapple though ๐Ÿ˜‰ Definitely a keeper. So thanks, Claire and Chantal, for the lovely recipe!

Ingredients

1 cup whole wheat flour
2 cups all purpose flour (originally 3 cups flour)
1 3/4 cups dark brown sugar, unpacked (originallyย 2 cups sugar)
1 tsp baking soda
2 dashes cinnamon (originally 1 tsp cinnamon, my kids like it less)
2 pinches salt (originally 1 tsp)
1 cup vegetable oil (originally 1 1/2 cups)
240 gr (1 small can) crushed pineapple with juice
1 1/2 tsp vanilla extract
3 eggs
2 cups diced bananas (3-4 medium bananas)

Four Diced Bananas - a little more than 2 cups

Four Diced Bananas – a little more than 2 cups

I first blended the pineapple and the bananas in the food processor, as my pineapple can was cubed pineapple and not crushed. However, the original recipe suggests mixing everything by hand, so next time maybe I’ll leave the bananas in pieces.

 

Really Crushed Pineapple!

Really Crushed Pineapple!

 

I did the classic muffin style: Mix dry ingredients together…

Dry Ingredients

Dry Ingredients

Add liquids…

With Liquids

With Liquids

And mix it all. Pour into ring pan and bake at 170ยฐC for 80 minutes (not a typo).

Waiting...

Waiting…

After ~40 minutes the top will get brown; cover with aluminium foil to prevent burning and continue baking. Cake is done when toothpick comes out clean. This is a large cake, about twice the size of my regular cake; it didn’t last twice as long though ๐Ÿ™‚

Done!

Done!

Bon Apetit!

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In keeping with the health fads of the day, I’ve been trying to modify our cakes to be healthier (the chocolate cake and also the 4-cake). The substitutions I thought of were:

  • Substituting half the white flour for whole wheat flour
  • Substituting half the margarine(75 gr) for 60 ml oil
  • substituting brown sugar and/or honey for white sugar
I tried all three on our chocolate cake recipe. substituting flour was good, it made the cake more brownie-like. substituting oil was excellent. Substituting sugar was a flop. Even though I find brown sugar to be as sweet as white sugar, substituting one cup of brown sugar for one cup of white sugar was not sweet enough and came out insipid and bland. I added chocolate frosting to “cover it up”.
In the 4-cake I only substituted the oil, and the result, again was excellent. It makes the cake lighter and was a great success, as I have always found the 4-cake a little dense. As part of its charm is its colour, I didn’t try substituting whole wheat flour yet, but maybe someday…
I know I could just try to find a healthier recipe, but these are the cakes we’re used to. I’m still keeping an eye open for chocolate oatmeal oil based cake, but last time I tried it I got an oily black mess. Any suggestions would be welcome.
Can anyone think of new tips?

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