Archive for the ‘preserve’ Category

Chocolate Cake with Raspberries

One of the toughest parts of relocating to a far and distant land is that your loved ones, your friends and family, become far and distant in their own right. Celebrations become a little bitter sweet events spent with fewer people and often thinking of the loved ones you wish were there. When a couple of expat friends celebrated their Birthdays days apart and had a celebratory picnic in the park I offered to bake a cake. And with all their family as far from them as ours are from us… well. What’s a Birthday without cake?

They asked for Chocolate. This one is almost very nearly flour free, and dense and gooey. Too rich for a ganache or icing I opted to make use of the berry season and covered it in the Raspberry and Orange Flower jam I’d made a few weeks ago and some gorgeous, dark red raspberries; not the jelly-red, candy looking giant, red lumps you see in the store all through the year. Oh my. It was good.

Chocolate Cake with Raspberries 2

note: this recipe uses only a few ingredients, so use the very best you can find because you’ll taste the difference!

This cake is great the day after, but brilliant served hot like a pudding with

Chocolate Cake with Rapsberries 70% Callebaut and butter in bain marie

to make a small, 5½ inch cake:

100g dark chocolate (I used Callebaut 70%)
100g good unsalted butter
100g light brown sugar
small pinch salt
2 eggs
2 Tbsp flour
tiny pinch ground cardamom

– preheat oven to 350˚F

– grease and flour a 5½ inch spring form cake tin. Line bottom with parchment.

– in a bain marie, melt chocolate and butter and stir until fully mixed.

– when chocolate is smooth and liquid, add sugar and salt. Mix and remove from heat.

– add eggs one at a time and mix well between each.

– Add flour and cardamom and mix.

– pour into cake tin and bake about 20 mins until firm on the outside and slightly sticky in the middle. Allow to cool thoroughly before decorating.

for a normal sized cake: double the ingredients and bake for 25 – 35 mins


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Berry Bowl


At the market on Friday, I was overcome completely by the astounding variety and sheer volume of delicious looking berries. Red currants! Strawberries! Raspberries! Cherries! Blueberries! Blackberries!

Ontario is a couple of weeks behind the States in terms of crop growth and even though we’ve been able to get fresh berries for a while now at the market, this time they were from the local area, fresher and sweeter looking than the previous punnets which have obviously had to be driven in from across the border. How could I resist? I couldn’t, not in the least, and ended up having to carefully, and delicately balance far too many berries in the basket of my bicycle, hoping the whole way home that the ones on the bottom wouldn’t end up a pulpy, juicy mess by the time I made it back. There are definitely downsides to deciding to travel by bicycle through the city. I can’t wait to get a rack and set of baskets on the back of my bike as well so I can do more shopping at one time.

I arrived home still grinning with the excitement of my find and unpacked all my purchases on the kitchen counter, only to stare in post-purchase disbelief at the pile left there. So many berries, and all so beautiful and tempting, but what was I going to do with them all? Surely they wouldn’t last the time it would take to think of something lovely to do with each of them and finish eating what was made. I couldn’t let them go to waste, and there was no concievable way I could have not bought them in the first place. Okay, so let’s look at what there is: red currants, sour red cherries, sweet black cherries, deep red raspberries, strawberries, green gooseberries and fresh rhubarb. Rhubarb is another thing I can’t seem to resist buying when I find it: it’s so rare and its season is so short.

When I saw the gooseberries,
I pounced on them immediately, berries-2.jpg
a slightly crazy, wicked glint in
my eyes. I’d been keeping a wary
eye out for these for a while now.
The reason is simple. In South
Africa, what I was brought up
believing was a gooseberry
(and which my Granny had a
bush of at her front door and
on which we feasted as children)
is actually known as a Cape Gooseberry,
though I’ve seen the same fruit
referred to as a physalis or a
ground cherry. I’d never seen
them before, but having read
about them in Jam Faced recently,
I couldn’t wait to see what all
the fuss was about.

Which led me to the decision to simple preserve a bunch of the fruit, before it could ruin, and have it ready to eat whenever the mood should strike. Jam! I was going to make jam! And it turned out to be a rainy Sunday today so what better way to pass the time?

Raspberry Orange Flower, Red Currant Sour Cherry and Gooseberry jams

I made three kinds:
a simple gooseberry jam,
which left me in no doubt
as to who the real gooseberry
is (yum!) a raspberry and
orange flower jam
which is so delicate
and delicious, I might end
up eating it by the spoon
and a red currant and
sour cherry jam
, which I left
quite tart and a bit runny
because I have a wicked plan
for its future… watch this space!

Jams are really easy to make, despite what you’ve heard to then contrary, and I love how making them reminds me so of my Gran.

With the rest I made some divine little strawberry and rhubarb tarts with a fresh custard, made slightly lighter than the previous post by using half milk half cream and the sweet black cherries are to become a cherry clafouti soon.

Of course, now I have three egg whites left over in the fridge from the custard, but again, you’ll have to wait to see what I do with those.

Strawberry Rhubarb Tart w Custard

For the Strawberry Rhubarb Tart:

Pie Crust of your choosing. A vanilla one complements the strawberries well.

2 ½ cups chopped rhubarb (1cm pieces)
1 ¼ cups hulled and quartered strawberries
½ cup sugar
¼ cup flour

Preheat oven to 420˚F

– make pie crust, refrigerate for ½ hour before rolling out and lining 6 mini tart cases. Refrigerate 10 mins.

– mix pie ingredients in a large bowl. Allow to sit for a few minutes so that the fruit juices run out a little and soak up the flour and sugar. Mix a couple times until fruit is well coated.

– divide evenly between cold pie crusts, bake at 420˚F for 10 mins, then lower oven to 350˚F and bake for 45 mins.

Sour Cherries and Red currants

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