Marta’s Vegan Orange Cake

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The original recipe for this cake was given to me by a dear Brazilian friend, Marta Caputo. This cake is super moist and light . It will please everyone. It is perfect with a cup of coffee or tea.. enjoy!

Ingredients:

  1. 1 and 1/2 cup of Brown sugar.
  2. 3/4 cup of sunflower oil or coconut oil.
  3.  1 cup of  orange juice divided in two parts.
  4.  Zest of one orange.
  5. 1 cup of cake flour .
  6. 1 cup of whole wheat flour.
  7. 1 tbsp of baking powder.
  8. 3/4 cup of applesauce. ( the applesauce substitutes the eggs ).
  9. 1/4 cup raw sugar.
  10. 1/3 cup powdered sugar.

Directions:

  1. Heat oven to 350 F.
  2. In a blender , food processor or cake beaters, mix apple sauce, sugar, oil, half a cup of orange juice and orange zest.
  3. Transfer to a bowl and flour and baking powder.
  4. Place dough in a floured Bundt cake mold.
  5. Bake for 30 to 35 minutes or until fork comes clean from the center. Let it cool for 10 minutes and transfer cake to a serving platter.
  6. Mix the other half or orange juice with the raw sugar. Prick the cake all over with a fork and drizzle the orange sugar all over perforated parts. Dust with powdered and sugar!
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Brazilian Lemon Mousse Torte

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Yum! so cold, refreshing and creamy!

This recipe is originally made with a very soft cake known in Brazil as “pão de ló” which uses a lot of whole eggs and a mousse primarily made with raw egg whites. I wanted to reduce the amount of eggs  so I changed the cake for  an American cake known as “angel cake” made with only egg whites and  a mousse with no eggs at all.

Ingredients for the mousse:

  • 1 can fat-free condensed milk
  • juice of 2 lemons
  • 1 pint whipping cream
  • 3/4 cup half and half
  • 2 oz of Limoncello ( Italian lemon liqueur)
  • lemon zest
  • 2 tbsp sugar

Ingredients for angel cake:*

  • 1 cup of cake flour
  • 2 cups of sugar
  • 12 large egg whites room temperature
  • 11/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp lemon extract

*You can also use angel cake from a box

Directions:

  1. In a large glass bowl whisk condensed milk and lemon juice set aside.
  2. Whip cream in a food processor, then slowly  fold it into condensed milk mix . Cover bowl and set it in freezer for 1 hour or until cake is cooled.
  3. Meanwhile, prepare cake.
  4. Heat oven to 375F.
  5. Sift cake flour and 1 cup sugar. Set aside.
  6. Beat egg whites, salt and cream of tartar until foamy. Slowly add 1 cup of sugar and lemon extract.
  7. Pour dough in a large rectangular glass or ceramic dish.
  8. Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
  9. Once cooled, loosen the sides with a knife and place cake on a board. Cut in slices about 1 inch thick.
  10. Mix limoncello, half and half and sugar in a shallow bowl.
  11. Remove mousse from freezer.
  12. Dunk slices of cake one by one in limoncello mixture and place on the bottom of a large rectangular glass or ceramic dish. Spread half of the mousse on top. Make another layer of cake slices dunk on limoncello and spread the rest of the mousse on top. Sprinkle lemon zest, cover and place dessert in freezer for at least 4 hours. When ready to serve, let it stand for 10 minutes before cutting. Enjoy!
  13. Keep in freezer.

Brazilian Flan

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Brazilian Flan or what we like to call “Pudin de Leite” is a very popular dessert all over Brazil.   It is also popular in many Latin American countries. There are several ways to make a Flan,  this recipe is the way most Brazilians do, it is easy and absolutely delicious.

Makes 5 servings.

Ingredients:

1 can Fat Free Condensed Milk

1 cup  Skim Milk

3 Eggs

1/2 tsp Vanilla Extract

1/2 cup Sugar

1/3 cup Hot Water

Directions:

1) Pre- heat oven to 350F. Boil 7 cups of water ( save 1/3 cup for caramel sauce) and pour into a large rectangular Pyrex dish about 9.5×13.5 inches.

2) Add condensed milk, milk, vanilla and eggs to a blender or food processor and beat really well.

3) Heat sugar in a sauce pan stirring constantly until sugar is melted and brown in color, reduce heat to low and add 1/3 cup hot water, it will sizzle but keep stirring with a wooden spoon until it melts again into a syrup like consistence.

4) Glaze 5 small Pyrex bowls about 175ml with a little bit of the hot caramel sauce and set bowls inside the dish with hot water. Pour blended milk and eggs into the bowls. Place them on oven for about 40 minutes. Insert a fork in the center, if it comes out clean it is ready. Remove from oven, remove bowls from hot water and set them aside to cool over the counter. cover the bowls with a plastic wrap and place them in refrigerator overnight. Pour remaining caramel sauce in a glass measuring cup, cover with plastic wrap and store it in refrigerator as well.

5) When ready to serve Flan, remove plastic wrap, pass a butter knife around the edges of the bowl to loosen the sides of Flan.  Turn bowl upside down over a  desert plate and shake Flan a little, flan will loose into the plate. Heat  the sauce that is left in the bowl in microwave for 10 seconds and pour over Flan. Heat the remainder of caramel sauce that is in measuring cup in microwave for 15 seconds and drizzle extra caramel over the Flan.. Enjoy!

Brazilian Coconut and Caramel Swirl Cake.

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In Brazil this recipe is called “Bolo de Coco com Baba de Moca”*. It literally means, “Coconut Cake with Young Woman’s drool”. I know it is a strange name but maybe it has to do with the fact that a young woman is sweet? I don’t know for sure! Anyway, I always had trouble making cakes from scratch in the US it never seemed to work until I found the wonderful American cake mixes. It works perfectly every time and the combination of coconut and caramel makes all the difference. The flavors are great together, you would not guess it started from a box.

Ingredients:

1 Pkg of your favorite brand of white cake mix.

1 Can of coconut milk ( shake well).

1 Cup of shredded coconut* optional.

1/2 Tsp coconut extract.

1 Cup of sugar.

1/3 cup hot water.

3 Eggs

Vegetable oil.

Directions:

1)  Heat oven to  350 F. Grease a flute cake pan or arrange cupcake molds, whatever you prefer.

2) Prepare cake according to package directions but substitute the water for coconut milk and save the remainder for the syrup. Add  coconut extract and bake cake according to package directions.

3) While cake is baking, melt sugar in a sauce pan over medium heat stirring constantly until caramel color. Add hot water and reduce heat to low, keep stirring until there is no candy sugar formed. Then add the remainder of the coconut milk and keep stirring over low heat until forms a syrup. Pour in a glass container and set aside to cool.

4) When cake is ready, go over the sides with a knife to loosen if using flute pan and set aside to cool. If doing cupcakes just set them aside to cool. Meanwhile, place coconut caramel syrup in refrigerator for 30 minutes. the syrup has a tendency to separate so mix it again with a spoon as needed.

5) When cake is cooled, flip it over with a help of a plate, swirl the coconut caramel syrup on top saving some to add to the slices on a plate.

* I would like to apologize to the Portuguese speaker since I could not find a way to correctly spell ” Bolo de Coco com Baba de Moca”. I don’t have the Portuguese language characters in my computer and there are a few accentuation missing that can  change the meaning of words.