How to make the perfect carrot cake, a light zucchini cake and healthy pumpkin muffins.
By PASCALE PEREZ-RUBINZucchini cake(photo credit: PASCALE PEREZ-RUBIN)
Most people like adding fruits to cakes, pies and sauces, but rarely do we find vegetables listed in a cake’s ingredients.The first time I encountered such a combination was when I was just starting out in culinary school and I had been given the task of preparing Moroccan jams. The samples on the table in front of me appeared to have been made from fruit, but after tasting them I realized they’d all been prepared with vegetables such as beets, carrots, radishes and eggplants. I was new to these flavors, but I quickly fell in love with them. After I had a few more years of experience under my belt, I began experimenting with vegetables in baked goods, both dairy and parve (coconut oil is a great alternative to butter).This week, I’ve chosen to show you how to make four tasty treats: the perfect carrot cake with raisins (or pecans or any dried fruit); a light zucchini cake that looks like it has small green pieces of pistachios in it when you slice it; healthy pumpkin muffins with whole spelt flour; and agave peanut syrup. I’m willing to bet that if you don’t tell your family or guests what’s inside, no one would ever guess that these tasty delights have vegetables inside them.Translated by Hannah HochnerSurprising zucchini cakeMake in loaf pan■ 3 eggs■ 1¼ cups sugar■ ¾ cup oil■ 2 cups zucchini, peeled, grated coarsely and drained (can replace with pumpkin)■ 2 packets vanilla sugar■ 1½ cups flour, sifted■ 1 tsp. salt■ 1 tsp. baking soda■ ½ tsp. baking powder■ 2 tsp. ground cinnamon■ ¼ tsp. ground cloves■ 1 cup walnuts or pecans, chopped■ ½ cup raisinsDecoration:■ ½ cup powdered sugar Directions: Beat eggs with an electric beater (or whisk by hand).While beating, gradually add the sugar, vanilla sugar and oil. Add the zucchini and mix well. In a separate bowl, mix flour, salt, baking soda, baking powder, cinnamon and cloves. Gradually add the dry mixture to the wet mixture. Add the nuts and raisins and mix well. Grease a pan well and pour in batter. Flatten and bake for 60 minutes at 180°. Remove, let cool and sprinkle with powdered sugar.Carrot cake■ 200 gr. butter (or parve butter substitute)■ 1 then ¼ cups sugar■ 3 eggs, separated■ 1 tsp. ground cinnamon (optional)■ ¼ tsp. ground cloves■ 1 packet vanilla sugar■ 1½ cups carrots, grated thinly■ 3 cups flour, sifted■ 1 level tsp. baking soda■ 1 packet baking powder■ Pinch of salt■ ½ cup raisinsFor decoration:■ ½ cup powdered sugarDirections: In the bowl of an electric mixer, add the butter (or parve substitute) and begin mixing. Add the cup of sugar, egg yolks, cinnamon, cloves and vanilla sugar. Mix well. Add the carrots and mix again. In a separate bowl, mix the flour, baking soda, baking powder, salt and raisins. Gradually add the dry mixture to the wet mixture. Beat the egg whites with the electric mixer on high speed. Gradually add the ¼ cup of sugar. Continue mixing until mixture has stiff peaks. Fold eggs into batter. Pour batter into a greased pan and spread until flat. Bake for 50 minutes at 180°. Remove, let cool and sprinkle with powdered sugar. Pumpkin muffins / cupcakesYou’re probably wondering what the difference between muffins and cupcakes is. Well, although they are both baked in individual paper cupcake holders, cupcakes are denser and are usually decorated with icing, whereas muffins are more airy and are not topped with icing. Muffins do not require the use of an electric mixer – mixing by hand is sufficient. During baking, they puff up beautifully.Makes 12-14 muffins■ 2 eggs■ ¼ cup peanut butter■ ½ cup whole spelt flour■ ½ level tsp. baking soda■ 1 tsp. cinnamon■ ½ tsp. ground cloves■ ½ tsp. nutmeg■ ½ tsp. turmeric■ ¾ cup pumpkin, cooked and pureed■ ¼ cup agave syrup or honey■ 1 tsp. vanilla extract■ ½ tsp. ground aniseedFor decoration and serving suggestions:■ 2 Tbsp. roasted peanuts, ground■ ½ cup powdered sugar (optional)■ Paper cupcake holdersDirections: In a bowl, add eggs and beat quickly with a whisk. While mixing, add peanut butter, agave syrup or honey, vanilla and pumpkin. Mix well. In a separate bowl, mix flour, baking soda and all the spices. Pour into wet mixture and mix well. Place the cupcake holders in the tray and spray them lightly with oil. Pour in batter so that holders are about ¾ filled. Sprinkle ground peanuts.Bake for 15 to 20 minutes at 190° or until a toothpick stuck in the center comes out clean and dry. Let cool and then sprinkle with powdered sugar.Eggplant jam Makes two jars of 500 ml each.■ 1 kg. small black eggplants■ 1 kg. sugar■ ¾ cup fresh lemon juice■ 1 tsp. ginger■ ½ tsp. ground cinnamon, or 2 to 3 sticks■ ½ tsp. cloves■ 6 cups waterDirections: Wash the eggplants well and cut off the leaves. Prick with a fork all around. Place eggplants in a large pot, cover with water, cook for 20 minutes, and then drain. Repeat another two times to get rid of eggplant’s bitter flavor. After draining last time, put aside to cool.In a wide flat pot, add sugar, water and lemon juice. Cook for 30 minutes over medium flame. Add the ginger, cinnamon and cloves. Stir and cook for another five minutes.Add the eggplants to the syrup and cook over low flame for 90 minutes. The eggplants will shrink in size and feel rubbery. Cool and store.
Related Tagsrecipegourmet kosher cooking
if(catID != 151){
var cont = `Take Israel home with the new Jerusalem Post Store