Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Banana Cinnamon chocolate cake and the history of Cinnamon

Cinnamon.  My favorite spice.  I use it from my coffee, cappuccino, yogurt and fruit breakfast, to my apple crumble, apple cake and/or karidopita (walnut cake) and anywhere else I can incorporate it 

My mother and grandmother baked with it.  The aroma of cinnamon permeated our home during the holidays when I was growing up.  From baklava to melomakarona (honey cookies dipped in sugary syrup), to halva (a cake made of coarse semolina cooked on the stove top with cinnamon, and its flavor enhanced with gold raisins and chopped almonds or walnuts). 

Cinnamon has been around for centuries.  Some websites claim that cinnamon came to ancient Greece through Egypt.  The word cinnamon comes from the ancient Greek word κιννάμωμον (kinnámōmon, later κίνναμον kínnamon).

Cinnamon was imported to Egypt in the early 2000BC.  Some report that cinnamon came from China but it’s confused with cinnamon cassia.  True cinnamon comes from India, Sri Lanka and Bangladesh.  In ancient Greek times, Herodotus and Aristotle named Arabia the origin country for cinnamon.  In the Middle Ages, cinnamon was still a mystery to the Western world. During the 1500’s while Ferdinand Magellan was searching for spices, he found another species of cinnamon that’s similar to the one in Sri Lanka.  Eventually, the Dutch traders established a post in Sri Lanka, and expelled the Portuguese who had sole control of the Sri Lankan cinnamon. 

The cinnamon tree has oval shaped leaves, a thick bark and berries.  To harvest it, the cinnamon tree is cut back to a size of a stump, and the following year new shoots come through.  The new stems are cut and are processed immediately while the bark is still wet.  They are stripped of their bark, by beating the outer part with a hammer to loosen the inner bark. Then it’s left to dry for 6-8 hours in a well-ventilated and warm environment.  It dries into a meter roll and then is cut into 2–4-inch length for sale.      

Cinnamon had and still has many uses through out its history.  Egyptians used it to embalm the mummies.  Indians used it to ward off evil spirits.  It is used in Indian, Chinese, Turkish, Greek, Portuguese, and even Mexican cuisine.  Cinnamon is known to be used in many dishes, like pork, lamb, beef, vegetarian dishes, like roasted butternut squash, sweet potatoes, beans, chili and many other dishes and sweets. 

Cinnamon also has many anti-inflammatory properties.  It can improve cholesterol levels, lower blood sugar, could prevent heart disease, Alzheimer’s and Parkinson’s and could also kill cancer cells. It also has a component called coumarin.  When consumed in excess can cause kidney and liver damage.     

Cinnamon is an excellent spice and when used in moderation can brighten the flavor of any dish, either sweet or savory. 

https://en.wikipedia.org/wiki/Cinnamon

https://science.howstuffworks.com/life/botany/cinnamon1.htm

https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#TOC_TITLE_HDR_4

In favor of cinnamon, I created this Banana Cinnamon cake with chocolate chunks and walnuts.  Enjoy!

Banana Cinnamon chocolate cake  

5 Bananas smashed

3/4 cup sugar 
½ cup canola oil
2 eggs
½ teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup salt
7 oz 72% cacao dark chocolate
1¼ cup chopped walnuts 

In a bowl sift together the flour, baking soda, baking powder, cinnamon and salt.  Set aside.  In another mixing bowl beat together the eggs, sugar, canola oil, smashed bananas and vanilla.  Add the flour mixture.  Beat well till all is incorporated.  Chop the chocolate, and the walnuts.  Fold into the mixture. 

Grease a bread loaf pan with butter and coat with flour. Bake at 350°F for about an hour, or till a toothpick inserted in the middle comes out clean.  Serve and enjoy!


Nutrition Facts
Servings 51.0
Amount Per Serving
calories 101
% Daily Value *
Total Fat 6 g9 %
Saturated Fat 1 g7 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 7 mg2 %
Sodium 585 mg24 %
Potassium 62 mg2 %
Total Carbohydrate 12 g4 %
Dietary Fiber 1 g4 %
Sugars 6 g
Protein 2 g3 %
Vitamin A1 %
Vitamin C2 %
Calcium1 %
Iron4 



Pumpkin Orange Ribbon Cake

I was looking in making a pumpkin bread or cake with some kind of cream cheese filling.  I was craving the nuttiness of a pumpkin but also the sweet and savory taste of cream cheese filling.  

As I was looking through my cookbooks (and I have tons of them) I came across a card of pumpkin ribbon bread, that if I recall correctly, came through the mail with something but I don't remember what. That was when we still lived in Canada.  I kept the recipe card because the picture  looked good.  I had never tried to make it before.  There is no  name on the card from which cookbook or cookbook author came from so I really cannot give any credit to whoever came up with the idea of a pumpkin ribbon bread.  Needless to say I tried it first as the recipe ingredients and measurements requested.  I was a bit disappointed though when the recipe asked for two loaf pans and (I did use two) but the batter and the cream cheese filling was not enough to fill the loaf pans or enough batter to cover the cream cheese filling.  However, it tasted good.  But the presentation was not so great.  So I had to try and make it again.  This time I changed the amount of the ingredients.  I used a bit more of cream cheese and went with the less fat cream cheese, I used the whole can of pumpkin pie filling instead of a cup, added a bit more orange zest in the cream cheese filling and a bit more spice in the batter.  I also used a Bundt cake pan and let it bake for 1.5 hours.  It came out moist and delicious (the original recipe being a "bread" came out quite dense and didn't look like it was cooked through for the cooking time the recipe requested).  And the cake was quite photogenic, if I say so myself .  It's a nice fall or winter cake.  Enjoy!

Ingredients (Makes 30 servings)

Cream cheese filling
8 oz 1/3 less fat cream cheese
1/3 cup sugar
1 tbsp flour
1 egg
2 tsp grated orange peel

Pumpkin Batter
15 oz   cooked pumpkin
3/4 cup vegetable oil
2 eggs
1 3/4 cups sugar
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1 2/3 cups all-purpose flour
1 tsp baking soda

Directions

For filling:
Beat together the cream cheese, sugar and flour. Add the egg and orange peel. Beat well together till creamy. Set aside.

For the pumpkin batter:
Beat together the pumpkin, oil and eggs. Add the sugar, flour, salt, cloves, cinnamon and baking soda. Mix well. Grease a Bundt cake pan. Pour 1/2 of the mixture in there. Spread the cream cheese mixture and finish with the remaining batter. Bake in a preheated 325-degree oven for 1 1/2 hours or until toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from the pan.  Sprinkle with icing sugar and decorate with orange slices.  The cake stays well in room temperature.  But after a day or two, store in in refrigerator.  Or you can store in refrigerator and decorate with icing sugar just before serving.  

I was also able to freeze part of the cake.  A few days later when I needed it, I let it defrost at room temperature, sprinkled it with icing sugar and served it.  It was still moist and tasted well.  

Nutrition Facts
Serving Size 1 serving (53.1 g) appr. 2 oz each serving
Amount Per Serving
Calories 155
Calories from Fat 67
Total Fat 7.5g
Saturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 21mg
Sodium 121mg
Potassium 44mg1%
Total Carbohydrates 21.1g
Dietary Fiber 0.7g
Sugars 14.9g
Protein 2.0g





St. Pady's Green Cake


I made this cake for St. Paddy's party last year.  It is easy to make and quite festive for the occasion.  Enjoy!

Makes 30 servings

Cake:
1 package yellow cake mix
1 package instant vanilla pudding
1 package Instant Pistachio pudding
1 cup water
4 eggs
3/4 cup vegetable oil
2 tsp green food coloring

Icing:
1 package Dream Whip
2 tsp Confectioners’ Sugar
1 tsp green food coloring
1 package Instant Pistachio pudding
3/4 cup skim milk

Directions
In a large bowl combine the yellow cake mix, one package of pistachio instant pudding, one package of vanilla instant pudding, the water the eggs, the vegetable oil and  the 2 tbsp green food coloring. MIx well. Grease a 13x9 cake pan and pour the cake mixture in. Bake at 350 F oven for about 1 hour or till a toothpick inserted comes out clean.

Icing:
In a bowl mix together the one envelope of Dream whip, the one package of pistachio instant pudding with 2 tsp of confectioner's sugar and 3/4 cup skim milk. Add the green food coloring. Beat well till soft peaks form.

Assembly:
When the cake is cooled, take it out of the pan and put it on a serving platter. Frost the cake with the icing and sprinkle with the green sugar crystals. Cut into pieces and serve.

Nutrition Facts
Serving Size 1 serving (54.7 g)
Amount Per Serving
Calories 179
Calories from Fat 78
Total Fat 8.7g
Saturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 22mg
Sodium 260mg
Total Carbohydrates 24.1g
Dietary Fiber 0.2g
Sugars 16.8g
Protein 1.8g





Ravani - Greek Semolina Cake


I have been craving this cake for quite some time now.  So today, I decided to make it.  My mother used to make it often, while I was young.  The semolina gives it a different texture than any typical flour cake.  The lemony syrup (you actually don’t taste it a bit), gives it that extra flavor.  It’s not too sweet but it goes well with coffee, or as an afternoon snack. 

Enjoy!!!

Ravani – Greek Semolina Cake with Lemon Syrup 

32 pieces (approximately 2.5oz each)

For the cake

1 cup unsalted butter melted, or at room temperature
1 cup sugar
4 eggs separated
1 cup milk
1 cup semolina flour (durum wheat)
1 and ½ cups flour
4 tsps baking powder
1 tsp vanilla
Rind of one lemon

For the syrup

2 cups sugar
2 cups water
Juice of ½ a lemon

The cake

Heat the oven at 350 degrees Fahrenheit.

Grease a 9x13 ovenproof glass pan.

Preparation ingredients

Prepare the flour mixture by mixing the flour, semolina, and baking powder together.  Set aside.

Beat together the butter and sugar till creamy.  Add the egg yolks one at time, beating well after each addition.  Add vanilla extract and the rind of one lemon.  Add the flour mixture alternating with the cup of milk.  Beat well.  Set aside.

Beat together the egg whites until soft peaks form.  Fold the egg whites into the batter mixture until blended.  Pour the batter into the pan and bake at 350 degree oven for 45 minutes or until it is lightly golden brown.  Or, if a toothpick inserted in the middle comes out clean.  (The cake will rise while baking). 
The batter and the greased pan

The batter in the oven proof pan, before it goes in the oven


The syrup

While the cake is baking prepare the syrup.  Pour the sugar and water in a pan and bring to a boil stirring constantly.  Lower the heat to medium and let it cook for 10-15 minutes while stirring.  The syrup should be clear by the time you are done, and very slightly reduced.  Remove from heat.  Add the lemon juice and stir until dissolved. 

When the cake is done, let it cool for a while.  Cut into diamond shape pieces or squares and while it is still warm pour the syrup on top.  The cake will absorb all the syrup.  Serve with some icing sugar sprinkled on top, or just plain.

Out of the oven, cooled with the syrup and with some sprinkled icing sugar on top. 


Nutrition Facts*
Serving Size                                         1 serving(66.7 g)
Amount Per Serving
Calories                                              176
Calories from Fat                                  59                                % Daily Value
Total Fat                                               6.6g                             10%
Saturated Fat                                       3.9g                             20%
Cholesterol                                           39mg                           13%
Sodium                                                 53mg                           2%
Total Carbohydrates                             27.8g                           9%
Dietary Fiber                                         0.4g                             2%
Sugars                                                 19.2g
Protein                                                 2.3g

*The nutrition facts include the syrup.