2

Moist Delectable Red Velvet

DSC_2246~2

This Recipe is amazing, I have tried at least Four different red velvet recipes because I was looking for a specific taste and texture, there’s a lot more to a red velvet than just being red and I’m glad to say I have finally found the winner! I tweaked the recipe slightly to my liking and I loved it and so did everyone else who had some

This is what you’ll need

-2 Tablespoons Unsweetened Cocoa Powder, plus a little extra for dusting

-2  & 1/2 Cups flour

-1 Teaspoon salt

-1 & 1/2 Cups Sugar

-1 cup Canola oil

-2 large eggs

-2 tablespoons Crimson food colouring

-1 teaspoon pure Vanilla Extract or 1 teaspoon Vanilla Essence

-1 cup buttermilk

-1/2 cup warm strong coffee, not coffee powder, coffee you drink!

-1 & 1/2 teaspoons Baking soda

-2 teaspoons white Vinegar

Icing

-100g unsalted butter at room temp

-195g pure icing sugar

-1 teaspoon vanilla essence

-250g plain cream cheese

-White Food Colouring (optional)

How you do it;

-preheat oven to 180′

-Butter two 9-inch cake rounds, dust with cocoa, tapping out excess

-Wisk together flour, salt and cocoa in a medium bowl, set aside

-Mix sugar and oil on medium speed, add eggs one at a time, Mix well after each addition, Mix in food colouring and Vanilla

-It should be a beautiful rich dark pink colour

DSC_2230

-Add flour Mixture in 3 batches, alternating with the buttermilk. beginning and ending with flour. Mixing well after each addition

-Stir together baking powder and vinegar in a small bowl

-Add Baking soda mixture to batter and mix on medium for 10 seconds

-Stir in the warm coffee until just combined

-Pour Batter into prepared pans

-Have a spoon full of batter for good luck

– And then Bake until a cake tester or toothpick comes out clean approx. 18-25 mins

-Let cool Completely

Now The Icing

-Beat Cream Cheese, butter, icing sugar and vanilla in bowl until smooth

-Add as much white food colouring as needed, this just helps the icing to get that famous snow white icing a red velvet has. These are pricey though, so if your going for taste and not looks rather skip it

-Ice Cake once cake it completely cooled

If your planning on making this cake be prepared to be blown away it really is delectable!

Yum Yum Yum

A Few Tips

-Leaving your cake to stand for a few days enhances the flavour, but wrapped it tightly in cling wrapped so it doesn’t dry out

-dice your butter before adding to icing sugar mix

-If you cant get your icing to go smooth, try placing your bowl over another bowl with some warm water, and continue beating until butter melts and mixture becomes smooth, allow to cool slightly again before icing cake, else the icing will just run

Advertisements
2

Creamy Tomatoe and Basil Pilaf

DSC_2229~2

I created this recipe completely by chance when I had no idea what I felt like making, I started boiling rice, hoping something would spark in my mind and then it did, I used what I had in the fridge and it was a delightful winner. This gorgeous recipe is great for a side to a juicy steak or as a light lunch

You’ll need

>5 cups cooked rice

> 1 clove garlic

> 1 large spring onion

> Half a tin of chopped peeled Tomatoes

> 1 tablespoon sugar

> Handful of torn Fresh basil pieces

> 1 steam of dill

> 2 Tablespoons balsamic Vinegar

> 1 cup cream

> 2 teaspoons dried chilli

> 1 teaspoon Lemon pepper

> 2 Tablespoons Apricot Jam

> Salt and pepper

How You Do it

> In a small sauce pan heat a small glug of olive oil over medium heat, fry Garlic and spring onions together for 5 mins

> Add canned tomatoes, basil, sugar and balsamic Vinegar and allow to simmer on a lower heat for ten minutes

>  Now add Cream, Chilli,, lemon pepper and chopped dill

> Add salt and pepper to taste

> Bring to boil and then put down to simmer on low heat for 10-15minutes

> Now add apricot jam and stir in, taste if it needs more pepper and salt

> Mix sauce in with Warm rice and serve warm

If your having this as a lunch and need a little protein add some crumbed pieces of feta in with it.

Mmmmmmm

Yummy