Banana cake with chili and thick caramel topping

Posted on 22. March 2015 by Vivi

A delicious, spongy banana cake with chili and thick, lightly salted, chilli caramel flavored topping. It tastes great both freshly baked and after being cooled down in the refrigerator and can easily be varied with different toppings and / or spices, nuts etc..

Ingredients – the cake:

300 g. good quallity wheat flour (Ø) or for example. chickpea flour if you do not eat wheat

60 gr Sukrin+ (sweetener made from erythritol and stevia – the amount here is equivalent to 120 gr sugar)

2 tsp. baking soda w. small top

1 tsp. salt w. small top

1 tsp. vanilla powder w. small top

1 tsp. cinnamon w. small top

A little chili powder or freshly chopped chili to taste

100 gr. coconut oil

6-7 large or 8-10 small well ripe bananas

2 tablespoons. lemon juice or apple cider vinegar (activates the baking soda)

Caramel Topping:

500 gr of dates

1 dl water (use soak water from the dates, hvs possible)

200 gr smooth peanutbutter

1 teaspoon salt

chili to taste, fresh or powder

50 g coconut oil

1 dl maple syrup

1 tsp vanilla powder

How to – cake:

Turn on the oven at 175 degrees celsius.

Line a form of approximately 25 x 35 cm with baking paper.

Mix flour, Sukrin , baking powder and -soda, salt and spices in a large bowl.

Melt coconut oil at very low heat .

Mash the bananas thoroughly – easily done e.g.. with a fork on a cutting board – or use the food processor. They must be almost liquid, since they are the only, along with coconut oil and the little bit of acid which is' liquid’ in the recipe. Put them in the bowl with melted coconut oil and vinegar or lemon juice.

Stir the batter well.

Fill the cake batter into the form and smooth out the surface. Bake approximately 45 minutes.

Remove cake from oven, place it on a wire rack and let it cool completely.

This portion yields about 12 large pieces or 20 smaller.

How to – caramel topping:

Melt the coconut oil over low heat.

If the dates are quite soft, skal de udblødes mindst 1 time i varmt vand, Pour boiling water over so they are covered and leave them on the kitchen table. Then pour water from – gem 1 dl til næste skridt ( the rest can possibly used in a smoothie or other).

First blend the the dates in the food processor while slowly adding water.

Add remaining ingredients and blend until the texture is smooth and a like a very thick caramel sauce.

Fordel karameltopppingen over den afkølede kage.

Can be eaten immediately or after setting in the refrigerator for a while, the caramel toppping will firm up a bit in the fridge.

Store the cake refrigerated.

Tips:

Try . to spice the cake with a little nutmeg or mace – that suits the banana taste really well.

You can also replace wheat flour with gluten free flour or ex. defatted coconut or almond flour.

Try adding a little dried berries – i.e.. cranberries, cherries or blueberries. Fresh can also be used, of course, – but it makes the cake a little more wet.

Instead of caramel topping you can use e.g.. the chocolate topping here: Chocolate Topping

If you use chocolate topping it may be nice to add whole or coarsely chopped nuts in the cake batter. It may be e.g.. walnuts, pecans, hazelnuts, pistachios, almonds, etc..

Caramel Topping:

Cake with chocolate topping after this recipe: Chocolate Topping

Chocolate muesli or nut bars with chili

Posted on 17. December 2014 by Vivi

English here: Chocolate muesli or nut bars with chili

The first of a new category of small easy to make ideas that might not quite qualify as recipes, but still a bit more than just 'sprinkle some chili on'.

Chili goes well with both chocolate and other spices, so when you have some leftover granola, muesli, nuts of a type, coconut, dried fruits and berries, etc.. a spicy chili chocolate is a super way to tie it all together and make some goodies in no time.

The picture above is chocolate-chili-crunch-hearts made of some 'leftovers’ and a thick coat of chocolate.

I had a bit of a delicious granola, some honey roasted muesli and a bunch of different chokolade'lefovers’ – and then it's obvious to make some delights.

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Almond-Mazarin with chili and fruit or berries

Posted on 9. November 2014 by Vivi

English here: Almond-mazarin with chili and fruit or berries

The first of a series of cakes which I am about to develop, which does not contain white sugar, butter and eggs – but lots of other goodies instead . There is no compromise on the taste and I try to fill them with my favorite ingredients.

Here's my idea of a really spongy and 'heavy' almond mazarin cake which gets a fresh tinge from some nice berries or other fruit. A discreet chili spice gives an extra touch, I believe.

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Kirsebær i krydret portvinslage med lidt chili (will be translated upon request)

Posted on 16. November 2013 by Vivi

Dessertsauce med en helt fantastisk ‘sirup’ som smager skønt på en god is, over en lys kage (eller chokoladekage) og risdesserten. Vær lidt varsom med chilien og smag til undervejs.

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Rhubarb-orange-chili-cheesecake

Posted on 8. June 2013 by Vivi

A very fresh and spicy cheesecake with a loads of taste in every little bite. The oranges complements the delicious creamy rhubarb filling with a little extra acidity and freshness and the chili provides a surprising extra dimension to the cake.

Ingredients for rhubarb compote:

1 kg rhubarb stalks

350 g raw cane sugar

fresh chopped chilli to taste

1 tsp vanilla powder (or seeds from 1 pod or 3-4 tsp vanilla sugar)

finely grated zest from 3 – 4 organic oranges

Ingredients for base:

75 g melted butter plus a small amout for greasing the springform pan

150 g coarse grained bisquits of a kind

100 g coarsely chopped walnut kernels

Ingredients for filling:

300 g cream cheese (i.e. Philadelphia)

2 dl cream 38%

2 dl creme fraiche 18%

2 egg yolks

2 egg whites

100 g raw cane sugar

fresh chopped chilli to taste

1 tsp vanilla powder (or seeds from 1 pod or 3-4 tsp vanilla sugar)

8 sheets of gelatin

Ingredients for jelly:

juice from 3 – 4 organic oranges

juice from the rhubarb compote

2 – 4 tbsp liquid honey

6 sheets of gelatin

How to – rhubarb compote:

Remove leaves from rhubarbs and rinse the stalks well. There is a small membrane near the 'feet', which can be carefuly pulled or scraped of. You will need about 1 kg cleansed stalks. Part them lengthwise if they're very thick. Cut them in approx ½ – 1 cm pieces. Put the rhubarbs in a baking pan with the sugar, add finely chopped chili, finely grated orange zest and vanilla. Mix everything well.

Bake in preheated oven set at 200 degrees celcius for about 20 minutes until tender (rhubarbs soft, but still in whole pieces). Flip them around in the pan in 5 minutes intervals. Take out baking pan and let cool completely on the kitchen table, so that the rhubarb pieces cools down covered in their own juice.

How to – base:

Crush the biscuits as coarse or fine as you like them and mix them with walnuts and melted butter.

Press mixture into bottom of a greased springform pan. Use your fingers or the backside of a ladle.

Let it set in the refrigerator for ½ hour.

How to – filling:

Put the rhubarbs in a sieve with a bowl underneath and leave them to drip 'dry' (save the juice for making the jelly) – make small pancake flips a few times while draining, so that the rhubarbs will be gently turned and drained all over.

Soak gelatin sheets in cold water for 8 – 10 minutes.

Whip cream cheese, cream, creme fraiche and sugar until it reaches the consistensy of lightly whipped cream. Add egg yolks, chili and vanilla. Don't mix it in until the gelatin is added.

Remove the gelatin from the water and melt it over low heat with the water that clings to it.

Stir gelatin in the mix in a thin stream. Stir quickly while doing so.

Whip egg whites untill very stiff and fold them into the mix together with the drained rhubarb pieces. Pour the mix into the springform pan and flatten the surface gently. Cover with cling film.

Refridgerate the cake for at least a couple of hours – maybe until next day.

If you let it cool until the next day, then wrap the oranges one by one in clingfilm or put them in an airtight box and keep them in the fridge. Also save the rhubarb juice in the fridge.

How to – jelly:

Soak gelatin sheets in cold water for 8 – 10 minutes.

Squeeze the oranges and mix the juice with rhubarb juice and honey.

Remove the gelatin from the water and melt it over low heat with the water that clings to it.

Stir gelatin in the juice mix in a thin stream. Stir quickly while doing so. Wait 5-10 minutes while the juice is setting just a bit so that the consistency is like syrup.

Pour the mix gently over the cake and refrigerate again for a minimum of 4 hours until serving. Jelly must be easy to cut, not runny.

Tips:

I use 1 Habanero for each of the rhubarb compote and the rest of the filling – that is 2 in all.

Use a springform pan larger than 25 cm if possible. I used 25 cm in the photos – in my first making of this cake - and it was filled to the brim and therefore almost impossible to balance with until jelly stiffened. If your largest springform pan is 25 cm, you can save a few dl of the filling in a small bowl of its own, when making the cake, all will be well – and you can use the extra filling for a bonus dessert.

Use organic or pasteurized eggs. Organic will taste the best (but be aware of what the health issues are in your country when using raw eggs).

The filling can be cut with at knife, it is very soft though, almost like a mousse. If you prefer a more firm texture, then use a few extra sheets of gelatine.

Citrus marmalade with chili and gin (will be translated upon request)

Posted on 9. February 2013 by Vivi

A super aromatic, slightly bitter marmalade with particular. the beautiful bergamot for flavoring. Orange and lemon gives a little sweetness and acid, gin'en is that a discrete Smag and supplements, chili will keep you warm and vanillaen rounds taste of. A big hit here with us to a homemade bun with a little butter or a good cheese during. The style is a bit like English bitter orange marmalade – which, moreover, is bergamot in the good of them.

Ingredients

ca 2 kg bergamotte, usprøjtet

ca 2 kg appelsin, usprøjtet

ca 1 ½ kg citron, usprøjtet

750 gr lys sirup

6 kg rå rørsukker + 8 spsk

8 toptsk vanillapulver

fresh or dried chilli to taste

1 flaske god gin

2 breve rød Melatin á 25 gr

Sodium benzoate

How to

All citrus fruits are washed well.

Cut the small hard piece about the flower of bergamotterne and cut into wedges. Jeg deler dem i 8 på langs. Grovhak pieces on cutting board with a knife, before they met in the food processor, where they run to smithereens. Remove as many seeds as possible along the way. Bergamotten er den hårdeste af de 3 citrusfrugter og især med den, it is important that the shell be chopped into small enough pieces. Where both orange- and lemon peel easily becomes tender, can be large pieces bergamotteskal be a little tough to chew, especially as here where the white is also used – then crush them nicely.

Lemons and oranges, peeled with a potato peeler or thin peelings, so that almost only the colored part of the peel can be used. The skin met in the food processor. Peel the white part of the peel of the fruit with a sharp knife and discard.

Cut the fruit into smaller chunks and remove the seeds you just encounter along the way. Kom stykkerne i foodprocessoren og finhak dem her.

Finthak Chilean on the cutting board and place in pan. You can alternatively. start with a little and then taste for during the cooking time if you would like to have more in.

Kom syrup, 6 kg sukker og vanilla i gryden og bring den i kog.

Lad marmeladen småkoge uden låg i 30 – 40 minutter. Stir in the regular. During cooking, you can go to the core fishing when you see them in the surface. That way you can easily get all the kernels off, so I'm not so thorough in removing them when the fruit is cut into pieces. Season to taste along the way – should be more chili in?

Rør de 2 poser rød Melatin ud i 8 spsk sukker og følg anvisningen på pakken.

Remove from the heat and stir in gin'en – both steams and sputters a bit – so be careful.

Add Atamon as directed on the package – or not if you do not like to use Atamon – then you probably have your own way of preserving the.

Come marmalade on cleaned, scalded and Atamon- or liquor poured glass which immediately closed and just turned a walk upside down and back again.

Tip/Note

If you do not want to get gin in jam, you can get another drink or liquid in – or completely fail. If you do not pour liquid in, then the two breve Melatin enough redundant.

I have not really tested how large portion will be in liters – but below is a picture of how many glasses of different sizes one serving provides. I need the big soup pot for this portion. Bergamotterne are in such short, so it is with the use of 'catch’ and have provided them with jam year.

Rice pudding cake with ginger and chilli

Posted on 12. December 2012 by Vivi

English here: Rice pudding cake with ginger and chilli

Another way to serve a danish rice pudding dessert. Although it can of course be made without chili, I do believe that, together with the ginger, it matches the sweet taste and really suits it well. They are both very discrete in the cake and gives just a hint of hot seasoning.

Ingredients – base:

1 package (approx 260 grams) Bastogne biscuits – the original with cinnamon flavor – alternative: ginger biscuits

100 grams of almonds

100 gr butter

2 tablespoons Muscovado or brown sugar

1 tsp chili powder

1 teaspoon ground cinnamon

1 tsp grated nutmeg

½ tsp salt

Ingredients – filling:

60 gr rice (the type used for porridge)

½ liter of whole milk

8 tablespoons raw cane sugar

6 sheets of gelatin

2½ dl whipping cream

400 grams of cream cheese – i.e.. Philadelphia

1 – 1½ tablespoons fresh, finely grated ginger

2 tsp chilli powder or fresh, finely chopped chilli to taste

2 – 3 teaspoons vanilla powder (not sugar) or other similar vanilla product (i.e. essence)

Ingredients – topping:

1 glass of Amarena cherries

1 dl Amaretto

½ teaspoon chili powder or some fresh very finely chopped

4 sheets of gelatine

How to:

First make a rice pudding of milk and rice. Bring milk to a boil over medium heat while stirring. Add rice and stir well. Let cook for 2 minutes without lid. Reduce to low heat and put the lid on. Let the porridge cook until it has absorbed all the milk – it takes about 40 minutes. It must be stirred periodically during that time – especially towards the end, so that the porridge does not catch at the bottom of the pot. When the porridge is ready, take it off the heat and cool completely. For instance. put cold water in the bottom of the kitchen sink and place the pot in it to cool.

The almonds are toasted lightly in a medium hot pan – stir occationally, until they begin to smell nice and get a little color – not too much though. They can also begin to make little popping noises, but they don't neccesarily do that. Let them then cool.

All the ingredients for the base, except the butter butter, is ground up in food processor until it has the consistency of very coarse flour.

The butter is melted and mixed with the 'flour'. The mass is pressed into the bottom of a greased springform with your fingers (be careful to add some at the edges) and set it aside to cool while you prepare the filling.

Soak the 6 sheets of gelatine in cold water.

Be sure that Philadelphia is at room temperature when you're using it (remove from refrigerator ½ – 1 hour before use).

Finely chop the chilli if you use whole ones and grate the ginger. Put sugar, chili, vanilla and ginger in a bowl with Philadelphia.

Whip the cream to semifirm peaks. Whip Philadelphia and spices sugar together for a minut or two, so that the sugar is dissolved.

Stir in the cold rice porridge.

Remove the gelatin from the water and melt it over very low heat with the water that clings to it. Stir it in the mass – using the hand mixer at low speed for this is a good idea. It is important that you pour the melted gelatine so that a thin beam hits right where the mixer is running, then there is less likelihood of forming threads in the mass, but make sure now to get it all mixed well in the bowl.

Gently fold the cream into the mix with a soft spatula and then pour it into the form on top of the cooled bottom. Smooth it neatly, cover with clingfilm and put the cake in the refrigerator an hour or two.

When it's time to make the top layer, put the 4 gelatine leaves in cold water for approx 10 minutes of time.

Pour Amarena berries and their juice in a small saucepan and gently warm with chili and gelatine when it's ready (after the 10 minutes soaking). Do not boil, but must just be a bit warmer than lukewarm, such that the gelatine melts.

Remove pan from heat and stir immediately Amaretto in. Allow to cool to handwarm or slightly cooler and pour over the cold cake.

Cover with clingfilm and put the cake in the refrigerator at least an hour again – but until later or next day is fine.

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