Tag: wholegrain

Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream … and how easy it was to bring the whole thing together using one basic magic machine in the kitchen. I’m talking about the Tefal Masterchef Gourmet that I recently received to review, and I have to say it is fab! Any new kitchen appliance is JOY for me, the prospects of using it to create something I enjoy, immense. Add to the experience the Tefal Hard Titanium Pan, and the joy doubled. I really enjoyed using the two.I’ve used Tefal products for a long time. Years ago when I worked with BA, I bought a lot of my appliances from the UK, and it was Tefal more often than never. I still have the Tefal Coffee Maker & Toaster for the 1990’s though it might well be a museum relic now! Just the nostalgia and connect to the days gone by made me happy to try the brand again now that it’s been launched in India.Unpacking the Tefal Masterchef Gourmet is like entering a candy shop. It has everything and more. The good thing about the machine is that it includes JUST ABOUT EVERYTHING you might need in the kitchen. Leaves you no requirement to buy additional appliances. I had to take a deep breath while unpacking as the bits and bobs seemed never-ending. I’ve yet to see a gourmet station that comes with a blender, slicer/shredder, meat mincer and juice extractor.I had to put it to use, and tried to churn out a cake using a few of the attachments. I have to say that the powerful 900W appliance did not disappoint. Seemed to do its job effortlessly and efficiently, with hardly any noise. My favourites were many, but the die cast beater that whipped up the cream to beautiful peaks won me over. Living here in India, that has to be one of the biggest challenges to making a layer cake with single whipping cream. {My secret is in the recipe below.}

Small amounts of cream just don’t get whipped up in large bowls, and often I reach for the electric hand beater. I like to make small desserts often for the family that are enjoyed and devoured quick. It gives me an opportunity to bake more often, keep experimenting and have fodder for the blog! It’s only when we have folk over that I need larger portions, and the  large 4.6 litre capacity bowl works well for both.Thanks to its die cast beater and Flex Whisk Technology, the Masterchef Gourmet effortlessly whipped up the cream to beautiful peaks and made me SMILE! For me, that has to be the best thing ever. The appliance also effortlessly whips egg whites that are ultra fluffy and ultra airy, even from 1 egg up. That’s huge for me and for people who do home baking and need small portions. That it caters to larger portions as well is great!So I decided to experiment with a healthy chocolaty quinoa layer cake with a frosting, something much in line with my latest obsession of using whole grains. Add to it, the recent discovery of a love for quinoa, this was going to be fun. I put the blender to use for the quinoa, dark chocolate and wholegrain flour. The blender seemed light, yet was so efficient. It fits on top of the machine. It took me five minutes to figure out where it should go, but the French designed appliance had me covered. One look at the manual, and I found a neat hidden cap on the top.The appliance is very intuitive and fun to use. Within seconds, I had a crumb mix which I transferred into the large mixing bowl. In the next couple of minutes, I had batter. Really that simple! If you’d like a lighter cake, feel free to whip the single egg white separately, and fold it in gently towards the end.Flourless and wholegrain cakes generally have heavier crumbs, and it’s all a matter of taste. We love the bite and luxury whole grains offer. That said, I’m not a purist and I can’t wait to try a light as air sponge cake with the machine! Maybe that’s next!

While the cake was baking, I turned to the cherries. What a breeze. It aint no secret that I love good quality frying pans and this one from Tefal, the Hard Titanium Pan is my new love. Its Thermo-Spot ring turns full red when your pan reaches the right temperature for perfect searing. Fancy! The range has a pancake pan, a wokpan and 2 frypans.Also, you can use a metal spoon to stir, which is just so convenient. I don’t need to constantly switch between metal spoons I use everyday to special spatulas. And did I tell you that it’s easy clean? Yes, and how. I’m one of those who work in the kitchen and wash up everything and put them back when I’m done. The pan was a breeze to clean.So here’s the recipe, much in line with my current obsession of baking/cooking with whole grains and my hashtag of #makehalfyourgrainswhole. Happily, this is a trend that Tefal promotes too, “the emphasis is on family, sharing, and healthy ingredients“. You can make this cake eggless. Skip the egg, add a tbsp of yogurt but do note that the cake must be chilled and preferably not layered as the crumb is very delicate.You can also make it gluten free using oat flour instead of wholewheat flour. Same thing applies re the delicate crumb. Lastly, make this vegan by using coconut oil, coconut yogurt and coconut cream to experiment. I haven’t tried that yet but think of the immense possibilities. Once you have a kitchen appliance that works like magic sorted out, you can experiment endlessly! Have fun!

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Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream

Flourless and wholegrain cakes generally have heavier crumbs, and it's all a matter of taste. We love the bite and luxury whole grains offer. This Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream is a simple one bowl cake. Topped with luscious whipped cream and seasonal cherries makes it a great tea or birthday cake. Recipe can be easily doubled.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 4 people

Ingredients

Dark Chocolate Quinoa Cake

• 100 g cooked quinoa chilled
• 100 g dark chocolate chopped, room temperature
• 50 g wholewheat flour
• 50 g clarified butter/ghee
• 100 g jaggery
• 1 egg
• 1 tsp vanilla extract
• 15 g cocoa powder
• 1 tsp baking powder
• 1 tbsp yogurt {dahi}

Balsamic cherries

• 300 g cherries pitted
• 2-3 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/2 vanilla bean scraped {optional}

Simple Sugar Syrup

• 1/2 cup Water
• 1/4 cup raw sugar
• 1 tbsp Kirsch {optional}

Whipped Almond Cream

• 200 ml single cream chilled
• 30 ml clarified butter/ghee
• 2-3 tbsp raw sugar
• 4-5 drop almond extract

Topping

• Fresh cherries
• Sprigs of fresh mint

Instructions

Dark Chocolate Quinoa Cake

• Preheat the oven to 160C. Line the sides and base of a 4" springform round tin with parchment.
• Place the quinoa, dark chocolate and wholewheat flour {or oats} in jar of Tefal blender. Attach to top of food processor and process for 10-15 seconds at a time, scraping down each time, until you get a breadcrumb like mix.
• Place the above with remaining ingredients in the bowl of the Tefal Kitchen Masterchef Gourmet, with the paddle attachment fitted. Process on low speed for 30 seconds until you get a uniform mix. Don't overmix.
• Transfer to prepared bowl. Bake for 35-40 minutes until a tester comes out clean. Cool in tin for 20 minutes, then cool completely on rack. Cut into two horizontal layers.

Simple Sugar Syrup

• While the cake is baking, place both the ingredients in the Tefal Hard Titanium Pan and keep over medium heat, stirring until the sugar melts. Stir in Kirsch if using. Transfer to a small jug {or bowl}, and use same pan for cherries.

Balsamic cherries

• Place all the ingredients in the Tefal Hard Titanium Pan and keep over low heat, stirring often. Feel free to use a metal spoon. Cook down until the syrup is nice and thick and the cherries are deep red. Allow to cool completely, transfer to a bowl. Chill.

Whipped Almond Cream

• Place all ingredients in bowl of Tefal Kitchen Masterchef Gourmet with the whisking attachment fitted. Whisk on the highest speed for 4-5 minutes until the cream thickens and holds peaks. Taste and adjust sweetness if required.

Assemble

• Place the lower layer of the Dark Chocolate Quinoa Cake on a serving platter, and moisten with simple sugar syrup.
• Top with half the Whipped Almond Cream, then half the Balsamic Cherries. Moisten the other layer of the Dark Chocolate Quinoa Cake with the sugar syrup and place on top.
• Top with remaining cream. Garnish with fresh cherries and sprigs of fresh mint.
• Chill for about an hour before serving.