Tag Archive for cakes

Bundt Cakes, Persimmon Sweet Potato

pic of bundt cake
pic of bundt cakes

Persimmon Sweet Potato Bundt Cake

Persimmon Sweet potato Bundt Cakes, made with juicy Hachiya persimmons, delicate sweet potatoes and two distinct spices. Topping off these mini marvels, with a drizzle of whipped cream cheese glaze, infused with a hint of cinnamon whisky and sprinkled with honey roasted slivered almonds.

Ingredients

1/2 cup of sugar (white granulated)
1/2 cup of brown sugar
3 large eggs (room temperature)
1 1/2 sticks of Butter (unsalted ) at room temperature
1 cup of ripe persimmon pulp (soft Hachiya) 4 to 6
1 cup of mashed sweet potatoes (2 medium small sweet potatoes baked)
1 Tbsp. of pure vanilla extract (not imitation)
1 tsp. of fresh Lemon juice
2 1/2 cups of All-purpose flour (sifted)
1/2 tsp. of salt
1 Tbsp. baking Powder
1 tsp. cinnamon
1/4 tsp. of ground nutmeg
1/4 cup of coconut creamer
8 to 10 mini bundt pans 8 oz. (non-stick)

pic of persimmons for bundt cakes

Hachiya Persimmons

Directions
  1. Preheat oven at 350 degrees
  2. Lightly wash and rinse persimmons and sweet potatoes in cold water; dry with paper towel
  3. Bake sweet potatoes until they are nice and tender; 40 to 45 minutes (soft to the touch) allow them to cool before removing skin
  4. Remove tough flower-like tops of each persimmon and scoop out the pulp and place in a bowl; measure 1 1/2 cups and set aside
  5. Mash sweet potatoes for 1 cup; set aside until ready to use
  6. Crack each egg and place in separate small bowls; this will prevent any bad eggs or cracked shells sabotaging the recipe
  7. Have on hand 8-10 mini bundt pans (8 oz. non-stick)
  8. Grease and flour bundt pans (optional)
Preparation before cooking
  • In a medium bowl add all of your dry ingredients, sifted flour, salt, baking powder, cinnamon and nutmeg. Whisk or mix well with a fork for one minute and set aside.
  • In a large mixing bowl, add sugar and butter; beat at low-speed with electric mixer until texture is nice and creamy
  • Add one egg at a time and continue to mix until each egg is blended
  • Now add small portions of persimmon pulp and mashed sweet potatoes. Mix at medium speed; scraping the sides of the bowl
  • Gradually combine dry ingredients with a large wooden spoon; add small amounts and alternate with your liquids; dry ingredients and then wet ingredients (coconut cream, lemon juice  vanilla extract)
  • Continue to mix until batter is smooth and slightly thick; (2 minutes)or 300 strokes with wooden spoon
  • There should be no dry spots in the batter
  • Do not over-mix or your bundt cakes will be tough in texture
  • Scrape with a spatula or use a large wooden spoon to transfer batter into bundt pans
  • Gently tap each bundt pan on counter top, before placing in oven; this will eliminate air bubbles
  • Place bundt pans on middle rack of oven to bake
Preparation while cooking
  1. Do not open the oven while cakes are baking
  2. Now is a good time to prepare the glaze
Cooking
  • Bake bundt cakes for 45-55 minutes or until golden brown
  • Prick the center of the cakes with a tooth pick; it should come out clean; if not your cakes will need more time in the oven
  • Be careful not to over cook
  • Remove cakes from oven and allow them to cool down for 10 minutes
  • Remove cakes from bundt pans and place them on a wire rack or a long sheet of parchment paper
  • Drizzle with glaze when cakes are totally cool
Preparation for Glaze
  • 1 1/2 cups of confectioners sugar (sifted)
  • 1/2 tsp. of cinnamon whisky (optional)
  • 3 Tbsp. of whipped cream Cheese
  • 1/4 tsp. of vanilla extract
  • 1/4 cup of almond creamer
  • 1/4 cup of whipped cream (optional)
  • pinch of fresh lemon juice
  • With electric mixer, beat cream cheese until fluffy about 2 minutes
  • Now add sugar and cinnamon whisky, beat for another 2 minutes
  • Add remaining ingredients, and beat at low-speed until consistency is creamy enough to pour or drizzle over your Persimmon Sweet Potato Bundt Cakes

Preparation time: 40 minutes
Cooking time: 45-55 minutes
Total time:
1 hour and 40 minutes
Servings: 8-10

Chef Ann Tips for Bundt Cakes

  • There are many varieties to choose from when it comes to persimmons.
    Most supermarkets have them in abundance now. The Hachiya
    Persimmons were my choice for this recipe, due in part to their size
    they yield more pulp than the Fuyu persimmon, which is smaller.
  • It is important to use very ripe fruit for this recipe. Try to pick the
    soft heavy ones when you go to buy. Just in case, you come across firm
    Hachiya, not to worry.
  • Allow persimmons to set out for a few days near
    apples or bananas, this will help them to ripen quickly. After you wash,
    rinse and dry them, take a paring knife and remove the flower-like tops.
    This process will make it easy to scoop out the pulp.
  • Sweet Potato vs. yam, an interesting thing happened when I was creating this recipe; my blog will give you all the details. However, I will tell you this much, don’t worry if you end up with yams! Your results will taste the same, delicious Persimmon Sweet Potato Bundt Cakes;
    don’t worry be happy 🙂
  • Let’s talk eggs for a moment; before adding eggs to a recipe, it is a good idea to crack each egg and put in a separate bowl. On occasion, it is possible to come across an egg that has blood in it.
    In addition, the chance of cracked eggshells falling in the mix is another issue of concern.
  • To grease or not to grease and flour your bundt pans; if using non-stick
    pans there should not be a need for it. However, if you have had problems in the past and feel more comfortable with greasing and flouring your pans go for it! It certainly can’t hurt anything.
  • Once you have poured your batter into the pans be sure to smooth over the tops with a spatula, this process will help the cakes cook evenly; tap each pan gently on counter top and this will keep air bubbles out of the cakes.
  • Moving on to the subject of my glaze for these cute little mini
    bundt cakes, have some fun and head over to Bev-Mo for the Cinnamon
    Whisky. It adds a nice hint of flavor. This idea is optional of course.
  • Some may not be able to find Coconut milk (creamer) no problem go with
    Almond. Whatever you do, just enjoy this experience and let me know
    what you think!
  • My last tip for you is crucial for the outcome of these charming mini bundt cakes; don’t ever open the oven while cakes are baking. The problem that occurs with the oven being open is that it allows cool air to come in and change the temperature. This will cause cakes to collapse, sink in the middle and perhaps crack. This makes for a disaster.
  • Persimmons and Sweet Potatoes, who would have thought? All I can tell you, is get ready for a sweet treat!
    You will find the texture and taste simply amazing. Buon Appetito
Source:

Persimmon – wikipedia.org | 7 Most Common Baking Mistakes

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Crab Cakes

photo of crab cakes on plate

Crab Cakes; Jumbo Lump crab meat, sweet and succulent. Crispy Crab Cakes, baked, grilled or pan seared then paired with a Special Creamy Sauce that will knock your socks off.

Ingredients

1 1/2 pounds of jumbo lump Crab meat (go to blog: Selecting Crab Meat for Crab Cakes)

2 Tbsp. cream cheese (chive & onion spread)

2 Tbsp. Yogurt (plain non-fat)

3 green onions (diced)

1 tsp. Lemon juice

1 yellow mini bell pepper (diced)

1 orange mini bell pepper (diced)

2 eggs lightly beaten with a pinch of sea salt

1 1/2 cup Panko bread crumbs

1/2 cup crushed corn flakes (optional)

2 Tbsp. Coconut oil or Rice Bran oil

Seasonings

1/2 tsp. of Dill Weed

1/2 tsp. of Chili powder (mild)

1/4 tsp. of Cayenne pepper (optional)

1/4 tsp. of Garlic powder

1/2 tsp. paprika (smoked paprika optional)

My Special Creamy Sauce (optional)

2 Avocados (medium)

2 Roma tomatoes (large)

4 sprigs of Cilantro

1 Tbsp. Honey Dijon (fat free)

1/2 tsp. of garlic and parsley salt

1/2 tsp. of Lime juice

1/2 tsp. of onion powder

Chef Ann Notes:

  • Selecting the perfect Crab meat is paramount for this recipe! You can start at the ocean or the nearest seafood market, but be ready to spend a little more. This Crab Cake recipe I have created for you is so worth the money, and believe me; you will not find a better crab cake in North America! 😉
  • Look for the Jumbo Lump Crab and not the imitation crab meat that you see at the local market. Be sure to drain any excess water before you prepare your crab cakes. look for shells or particles and discard.
  • Try to keep the lumps as they are, when you mix and fold in all your ingredients to form your crab cakes
  • Also keep in mind your option, to turn up the heat and use more spice. This will of course depend upon whom you are cooking for. The amount of cayenne pepper that I add to this recipe makes it very mild.
  • Regarding the cream cheese I choose, “chive & onion spread” it works perfect, but you may substitute for plain cream cheese or yogurt.
photo of crab cakes on plate

Crab Cakes

Description

Directions
  1. Rinse all produce in cold water and pat dry before using
  2. Check crab meat for shells, and discard before you begin this recipe
  3. Do not shred crab meat, keep it lumped as possible for this recipe
  4. Do not refrigerate the 2 tablespoons of cream cheese (set aside until ready to use)
  5. I recommend that you line a cookie sheet with parchment paper, if you choose to bake your crab cakes
Preparation before cooking
  1. Preheat oven at 375 degrees if you choose to bake crab cakes
  2. Line cookie sheet with parchment paper and set aside until you are ready to use
  3. In a large bowl, add Panko crumbs, crushed corn flakes and paprika; set aside until ready to use
  4. In another large mixing bowl, combine the first 8 ingredients, starting with the lump crab meat and all of your five seasonings
  5. Try to keep your crab meat in lumps, as much as possible
  6. Mix lightly with your hands or a wooden spoon or spatula, blend gently for about thirty seconds
  7. Now you are ready to form crab cakes; spoon two to three heaping tablespoons into the palm of your hand, begin to form the shape of a small or medium size burger
  8. You want each crab cake to fit the palm of your hand, 1/4 of an inch thick
  9. Place each perfect formed crab cake into your mixture of crumbs and coat both sides, then place them on the parchment lined cookie sheet or a large plate and cover with plastic wrap
  10. Now transfer to your refrigerator and allow them to chill for 30-40 minutes. Please Note; This process will help crab cakes to hold shape and not fall apart or crumble while cooking.
  11. You may also chill over night, and cook the next day
  12. While cakes are chilling; this is a great time to start your special sauce, check out preparation for “Special Creamy Sauce”
  13. When you remove crab cakes from the refrigerator, let them rest for five minutes before baking, grilling or pan searing
Preparation “Special Creamy Sauce”
  • Place all of your ingredients into a blender or food processor on medium high until your mixture is smooth and creamy
  • Now pour your sauce into a bowl, cover with a lid or plastic wrap and refrigerate
  • Remove special sauce from refrigerator fifteen minutes before serving
Preparation while cooking (Baking)
  • Place crab cakes in oven for ten to twelve minutes
  • You want cakes to be crisp and golden brown
  • If crab cakes are not crispy or golden brown, give them a few more minutes to brown
  • Watch them carefully, because you do not want them to over cook or dry out!
Preparation for (Grilling)
Cook for 2 to 3 minutes on each side or until you have a nice crispy golden finish, then remove from grill
Cooking (Pan Seared)
  • In a large skillet, add your oil and bring to a medium high temperature. Please Note; I recommend using cast iron cookware when pan searing, stainless steel is always my second choice
  • Place as many crab cakes as you like, but be sure to leave a little space between each cake
  • Allow them to cook for 2 to 3 minutes each side, you want a nice golden color before turning them over
  • Make sure that your cakes have a nice crisp golden color before removing from the pan / skillet
  • Place them on a paper towel to drain off any excess oil and you are now ready to serve up some spectacular Crab Cakes

Buon Appetito

Preparation time: 30-40 minutes
Cooking time: 10-12 minutes for
(Baking) 4-6 minutes for (Grilling) and 6 minutes for (Pan Searing)
Total time: 30-37 minutes
baking/ 29-31 minutes grilling and 31
minutes if pan searing
Servings: 4 and makes 6-8 crab cakes

♥ Chef Ann Tips
  • Aioli, tarter and cocktail sauce are all acceptable condiments for these luscious crab cakes
  • As for my “Special Creamy Sauce” this puts the icing on the crab cake! So Give it a go and tell me what you think?

Until next time, Buon Appetito

Helpful information

Selecting Crab Meat for Crab Cakes | Rice Bran Oil | What is lump crab | huffingtonpost.com – imitation crab meat what is it?

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