In two weeks I will leave my apartment and move to another city. Therefore, I decided some time ago that it was time to exterminate my stash of baking supplies (sugar, flour, etc). Luckily (as I found out when my stash approached extinction) this was also a very good excuse to do a little experimenting with cake recipes!
Some good advise when you’re experimenting with baking recipes:
1. I always take departure in a a recipe I’ve already tried out, and knows work well for me.
2. Think about how the taste of the different ingredients you add match up
3. Keep the consistency of the recipe in bullet 1. E.g. if the original recipe calls for 3 eggs, 1 cup of liquids, 1 cup of fat and 2 tsp of baking powder, then stick with this ratio! But feel free to experiment with the type of fats, sugar, liquids, additional ingredients, etc.
…so, yesterday I was meeting with a couple of friends and had promised to bring a cake for the occasion. And the stash was down to: sunflower seeds, hazelnuts, candied cedrat peel, a bag of frozen raspberries, a vanilla pod, dutch cocoa powder + “the basics”. I chose to use everything, except cedrat and sunflower seeds. The experimental outcome was this cake, which turned out to be a success (we where 4 people and 3/4 of it was eaten…)
Raspberry Chocolate Coffee Cake
150 g melted butter
225 g sugar
225 g sifted flour
1 vanilla pod
300 grams of defrosted raspberries – without the juice from the defrosting process
2 tbsp of dutch cocoa powder
2 tsp baking powder
1,5 dl (1 cup) milk
100 g butter
1,5 tbsp dutch cocoa powder
50 g finely ground hazelnuts
175 g confectioners sugar
1 tbsp freeze dried coffee powder
1 tbsp water
1. Turn on the oven to 200 degrees C
2. Whisk together eggs and sugar until white. Then add the rest of the ingredients except melted butter and raspberries. Whisk until evenly distributed. now add the melted butter. Whisk. Finally, carefully fold the raspberries into the batter. Line a baking pan (approx 22×33 cm) with baking paper, add the batter and place in the oven for 30 min, or until finished.
3. When the cake is in the oven, put all of the ingredients for the glazing in a pot and heat gently until the mixture is even. Apply immediately to the cake when this is finished.