ORANGE BLOSSOM & CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING

February 9, 2015 sassy kitchen

I recently celebrated a birthday which is my annual cue to make a decadent layer cake. Although the festivities were exceeded by storm Juno, baking a cake isn't a terrible way to spend your birthday for me. I'm always looking for an excuse to do so.

This cake is one of my favorites to date, and (surprisingly) completely grain-free. If you haven't noticed, I'm of the snacking cake kind, so it's rare for me to love a frosting lathered layer cake. But this one isn't overly sweet, and the orange blossom water / cardamom pairing adds something special to an already tasty dessert. Save this one for your next snow day, which around these parts, will probably be tomorrow..

ORANGE BLOSSOM & CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING (Gluten-free, Grain-free) SERVES 6-8

1 cup blanched almond flour
1/2 cup coconut flour
1/3 cup arrowroot starch
3/4 teaspoon baking soda
1/2 teaspoon ground cadamom
1/4 teaspoon freshly grated nutmeg
1 teaspoon sea salt
3/4 almond milk
2/3 cup maple syrup
5 large eggs
3 teaspoons orange blossom water
1/4 cup melted ghee/coconut oil, cooled
Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all dry ingredients (first 7). In a separate bowl, whisk together all wet ingredients until well combined. Using a silicon spatula, slowly fold wet ingredients into dry until batter is wet and mixed well.

Grease a 8 inch springform pan very well. Pour in cake batter and level evenly with silicon spatula. Place springform pan on a sheet pan and bake for 40-42 minutes or until a toothpick placed in the center of the cake appears clean. Let cool for 25 minutes.

Remove cake carefully from the springform pan, using a cake spatula to release the bottom of the cake from the pan. Add cake to a cutting board, and cut cake evenly in half using a long serrated knife. Set aside.

MASCARPONE COCONUT FROSTING:

1 (15oz.) can full-fat coconut milk, chilled overnight
1/2 cup mascarpone cheese
1/3 cup cream cheese
1/2 teaspoon cream of tarter
1 teaspoon vanilla extract
1 cup confectioners sugar
1/3 cup toasted pistachios, chopped

Scoop out thick coconut cream from the top of the can of chilled coconut milk, and discard the clear liquid. Add coconut milk, mascarpone, cream cheese, cream of tarter and vanilla to a stand mixer with the paddle attachment. Mix over medium speed, slowly adding confectioners sugar - a little at a time - until frosting is thick and well-combined.

Swipe a bit of frosting on the cake stand or plate where you will be placing your cake (this will keep it from moving). Add first cake layer to the pan, frost well leaving a thick layer at the top of the cake. Add second cake layer and frost, using a cake spatula to frost evenly around to connect the two layers. Add reserved chopped pistachio and flowers to decorate. Keep cake in the fridge until serving.

BROWNIE GANACHE TART WITH WHIPPED COCONUT CREME

February 13, 2014 sassy kitchen

I love any holiday that gives me a reason to make a baked good. I know a lot of people love to hate on Valentine's day, but I'm not one of them. Cards, gifts and chocolates aside - it's really just an excuse to hang out with someone you love.

I'm not the biggest chocolate person in general, but sometimes I can get down with something this decadent. I also love the idea of making a brownie-type dessert in a tart pan to make it feel more like a "occasion." Make sure to serve this one warm with lots of coconut creme on top and share with a loved one ;).

WALNUT BROWNIE TART WITH GANACHE & WHIPPED COCONUT CREME (Gluten-free, Dairy-free) Adapted from David Lebovitz

4 tablespoons coconut oil
2 tablespoons walnut oil
6 oz. semisweet chocolate, chopped
3/4 cup natural cane sugar or coconut sugar
1 teaspoon vanilla
2 large eggs
1/4 cup almond meal
1/4 teaspoon salt
2 tablespoons cocoa powder
3 tablespoons arrowroot starch
1/2 cup semisweet chocolate chunks
1/2 cup finely chopped walnuts

Preheat oven to 350 degrees. Grease your 8-9 inch tart pan with coconut oil (or cut out a fitted circle of parchment paper).

In a medium saucepan, add coconut and walnut oil and semisweet chocolate. Once chocolate begins to melt, stir until smooth and creamy.

Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time. In a separate bowl, whisk together cocoa powder, salt, almond meal and arrowroot starch. Slowly whisk in dry mixture to brownie batter and beat well until smooth.

Stir in chocolate chunks and walnuts. then scrape batter into tart pan. Sprinkle with sea salt and bake for 30 minutes. Let brownies cool, then chill for 40 minutes for the cleanest cut.

CHOCOLATE GANACHE

3 oz. semisweet chocolate, chopped
1/4 cup cocoa powder
1/2 cup coconut cream (I used SoDelicious brand)
1 teaspoon vanilla
Add cocoa powder and semisweet chocolate to a medium sized mixing bowl. Heat coconut milk over medium heat until it comes to a low boil. Pour over chocolate mixture and let sit for 30 seconds. Stir in vanilla extract and whisk together well until smooth. Drizzle over finished brownie tart.

COCONUT CREME

1 (15oz.) can coconut milk

Chill coconut milk in the fridge overnight. Once opened, scoop out all the thick coconut cream into a small mixing bowl. Whip until smooth and add a dollop to each brownie slice.

THANKSGIVING RECIPE ROUNDUP

November 27, 2013 sassy kitchen

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving. Don't fret if you need one more side or a quick dessert, take a look below. These recipes are all simple, seasonal and veg-friendly options for your table.

Let me know if you plan to try any and of course, I hope you all have a happy Thanksgiving!