Lemon and raspberry semolina cake (Vegan)

Makes 8-10 servings

Lemon semolina cake

A simple cake with classic flavours. Great for family gatherings or if you just fancy a sweet treat.
The semolina sponge cake resembles the consistency of a Romanian baked cheesecake (pasca); top it with raspberry jam and whipped cream for an irresistible dessert.  
You could also substitute the raspberry elements with cherry jam and cherries, yum!
Let me know if you try this by tagging @apinchofzing on Instagram.

Ingredients

Sponge cake
100g semolina
100g self raising flour
100g sugar
300ml plain yogurt  (plant based)
75ml oil (rapeseed or sunflower)
1 lemon zested and juiced 
2 teaspoons vanilla extract
1 teaspoon baking powder 

Whipping cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract

Fruity element
1/3 jar raspberry/cherry jam
A handful of fresh raspberries/cherries

Method
1. Preheat the oven to 180C. 
2. To make the sponge, use a large bowl to mix the semolina, flour and sugar. Next, mix in the yogurt, oil, lemon zest and lemon juice. Lastly, mix in the vanilla extract and baking powder. 
3. Pour the cake batter in a 10 inch round cake silicon mould . Place on the middle shelf of the preheated oven and bake for 35 minutes.
4. Take the cake out of the oven, remove from the silicon mould and leave to cool down on a wire rack. 
5. To make the whipping cream, add to a bowl the double cream, sugar and vanilla extract and whisk until thick.
6. Once the sponge cake is cold, top with a layer of jam and pipe the whipping cream on top. Decorate with fresh fruit. Store in the fridge.

Thanks for the recipe inspiration go to Exceedingly Vegan.

Milk cake with Chantilly cream and raspberries (Vegan)

Makes 8 servings

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Super moist & light milk cake, with sweet vanilla and vibrant raspberries.
An old fashioned treat that tastes like childhood; definitely worth holding on to!

I wasn’t born vegan, so to keep this cake in my life I had to veganise it. I am very pleased with the result and glad to be able to keep this sweet treat in my life. This cake is great served cold on a hot summer day and you only need a few ingredients to make it.  It is a bit like a trifle in terms of consistency: moist, sweet, creamy, with the added textures of fruit and sponge.

Chantilly cream sounds fancy, but don’t be intimidated, it is whipped cream with sugar and vanilla. You can’t go wrong topping the cake with grandma’s raspberry jam and some fresh raspberries.

Such a simple cake, with classic flavours, that should not be forgotten.

Ingredients

Sponge cake
1 tablespoon vegan spread and 1 tablespoon flour for coating the oven dish
1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups made out of 2 tablespoons fine semolina and the rest plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
a pinch of salt
¼ cup + 2 tablespoons rapeseed oil

Milk
1 pint (568ml) hot soy milk
1 tablespoon sugar
1 teaspoon vanilla extract

Chantilly cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract

For serving
1 jar raspberry jam
A handful of fresh raspberries

Method
1. Preheat the oven to 190C. Lightly grease and coat in flour a 30cmX23cmX5cm oven proof dish.
2. To make the sponge, mix the soy milk with the the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (semolina, flour, baking powder, baking soda, sugar, salt).
4. Add in the wet ingredients (curdled milk, oil and vanilla extract) and gently mix together. Don’t overmix.
5. Pour the cake batter in the ovenproof dish and level. Place on the middle shelf of the preheated oven and bake for 20 minutes.
6. While the cake is baking, heat up the soy milk in a pan with 1 tablespoon of sugar and vanilla extract. Don’t allow the milk to boil, once it starts to shimmer just turn off the flame and set the milk aside.
7. Take the cake out of the oven and while the cake is still hot, pour over the hot milk. The milk will absorb into the cake. Leave the cake to cool down. Cover and chill in the fridge once it’s cold enough to go in the fridge.
8. To make the Chantilly cream, add to a bowl the double cream, sugar and vanilla extract and whisk until thick.
9. Now to the fun part! Decorate the cold milk cake with Chantilly cream, raspberry jam and fresh raspberries. Serve with a large serving spoon in individual bowls. Dig in!

Thanks for the inspiration go our family friend Marcela, who used to make this cake for me as a child.

Milk cake with Chantilly cream and raspberries

Espresso martini trifle (Vegan)

Makes 6-8 servings

Espresso martini trifle (vegan)

If you like the espresso martini cocktail you will love this dessert!
I’ve been thinking of transforming one of my favourite cocktails into a dessert for a while; so I finally made this trifle for my actual birthday this year.  This espresso martini trifle turned out better than I imagined and I thought the world needs this!  
Definitely a dessert for grown ups with rich chocolate, coffee, booze and some whipped cream to balance it all.
Unlike my gin, lemon and raspberry trifle (which is to die for!), this one is fairly simple and easy to make. Also, this is an excellent dessert to make in advance, so you can enjoy your big day without spending time in the kitchen.

For what special occasion would you make this dessert? Remember to tag @apinchofzing on Instagram if you give it a try. 

Trifle elements
1 x chocolate sponge layer
1 x Espresso martini cocktail (or two if you fancy a glass)
1 x chocolate ganache layer
1 x whipped cream layer
Cocoa powder for dusting

Step 1. Make the chocolate sponge

Ingredients
1 teaspoon vegan spread and 1 teaspoon flour to coat the cake tin
3/4 cup soy milk
1 teaspoon cider vinegar or lemon juice
1 & 1/3 cups plain flour
1 tablespoon cocoa powder
1 teaspoons baking powder
¼ teaspoon baking soda
1/3 cup sugar
a pinch of salt
1/4 cup rapeseed oil
1 teaspoon vanilla extract

Method
1. Preheat the oven to 190C. Grease with vegan spread and coat in flour, a 20cm round cake tin.
2. In a medium bowl mix the dry ingredients (flour, cocoa powder, baking powder, baking soda, sugar, salt).
3. Add in the wet ingredients (curdled milk, oil and vanilla) and mix together until combined. Don’t overmix.
4. Pour the batter in the cake tin and bake for 20 minutes. Remove from the oven and leave to sit in the cake tin for 5 minutes. After 5 minutes, remove from the cake tin and leave to cool on a wire rack.

Step 2. Make the espresso martini cocktail(s)

Ingredients
100ml vodka
50ml espresso coffee
50ml coffee liqueur

Method
Mix all the ingredients in a glass or bowl.

Step 3. Make the chocolate ganache

Ingredients
200g dark chocolate
200ml coconut milk (from a can)
1 teaspoon instant coffee

Method
1.Use a microwave safe medium size bowl. Break the chocolate into chunks and add it to the bowl with the coconut milk and instant coffee. Heat in the microwave for 30 second intervals and mix with a spoon after every 30 seconds, until melted and combined. It took me about 3-4 30 second intervals. Do not over heat the mixture as the chocolate could burn and that will ruin the ganache.
2. Leave the resulting chocolate ganache to cool down completely and set. You could also place it in the fridge to speed up the process.
3. Use a hand/stand mixer to whip the chocolate ganache until it becomes fluffy and light (2-3 minutes). Store at room temperature, or else it will become too hard to work with it.

Step 4. Make the whipped cream

Ingredients
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract

Method
Add all the ingredients in a large bowl and whisk with an electric mixer on high speed until the cream thickens and forms stiff peaks. Cover and store in the fridge until ready to use.

Step 5. Layer the trifle

You are now ready to assemble the trifle.

1. Cut the chocolate sponge in small squares and layer like a puzzle on the bottom and sides of the trifle dish.
2. Pour the espresso martini cocktail over the sponge.  
3. Put the chocolate ganache in a piping bag and pipe the ganache over the chocolate sponge.  
4. Put the whipped cream in a piping bag and pipe over the chocolate ganache layer.  
5. Cover and leave in the fridge overnight to set.
6. Dust with cocoa powder before serving. Enjoy 😊

Espresso martini trifle (vegan)

Gin, lemon and raspberry trifle (Vegan)

Makes 6-8 servings

Gin, lemon and raspberry trifle (Vegan)

The inspiration for this recipe comes from my mother-in-law, who makes the BEST trifle every year for Christmas. My version is a summer trifle; full of raspberries, zesty lemon and gin! Making a trifle takes a bit of time and planning, but it’s so worth it for a special occasion.

I can’t compete with my mother-in-law’s trifle, but I have learnt that planning is key for a good trifle. Therefore, I am including a timeline to help you achieve this wonderful dessert without any stress.  
I start making the trifle two days in advance of the big day. This way I spread the workload, give the trifle time to set and spend more time with my guests on the day.

The ingredients below will be enough to make a big trifle. My trifle bowl is a medium size (18cm wide and 12cm deep), so I always have left over ingredients. I end up mixing any left over ingredients in another small bowl to make a mini trifle 😊

I hope you enjoy this dessert. Remember to tag @apinchofzing on Instagram if you give it a try. 

Trifle elements
2 x sponge layers (I made raspberry and lemon muffins)
150ml gin liqueur (I used grapefruit and elderflower gin liqueur)
1 portion of home made lemon curd
about half a jar (160g) of raspberry jam
2 x custard layers (I used 525ml Alpro custard)
Whipped cream (made with 270ml of Elmlea plant double cream)
Fresh raspberries (about 225g)

Planning

Day 1
Start by making the muffins to use for the sponge layer; this gives them plenty of time to cool down. Also make the lemon curd on day 1, as this needs time to cool down and set.
Day 2
This is when you can finish making the trifle, to give it enough time to set in the fridge overnight, in preparation for the big day.
All you have left to do before assembling the trifle is to make the whipped cream and mix the elements to make the two custard layers. Worry not, I use shop bought Alpro custard at this stage.
Day 3
Today is the big day. Time to enjoy this wonderful trifle 😊

Step 1. Make the raspberry and lemon muffins (makes 12 muffins)

Ingredients
1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
a pinch of salt
zest from one lemon
1 cup raspberries
¼ cup + 2 tablespoons rapeseed oil
½ teaspoon vanilla extract
½ teaspoon lemon extract

Method
1. Preheat the oven to 190C. Line a muffin baking tray with muffin cases.
2. Heat up the milk for 30 seconds in the microwave and add the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (flour, baking powder, baking soda, sugar, salt, lemon zest). Mix in the raspberries.
4. Add in the wet ingredients (curdled milk, oil, vanilla and lemon extract) and gently mix together, trying not to break the fruit.
5. Place a large tablespoon of the mixture to each muffin case and split any excess left between them.
6. Bake for 20 minutes and leave to cool down. The muffins stay fresh for a few days in an air tight container.

Step 2. Make the lemon curd

Ingredients
½ cup sugar
1 tablespoon corn flour
1/2 cup soy milk
¼ cup lemon juice (about 2 lemons)
zest from one lemon
a pinch of turmeric for colour

Method
Use a small pot. Mix the sugar and corn flour; this will prevent any flour lumps from forming when cooking the curd. Add the rest of the ingredients and cook on low heat, while constantly whisking, until the curd thickens. Should take about 5 minutes for the curd to thicken. The curd will thicken more as it cools down. Store in a jar with a lid on.

Step 3. Make the whipped cream

Ingredients
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract

Method
1. Add all the ingredients in a large bowl and whisk with an electric mixer on high speed until the cream thickens and forms stiff peaks. Cover and store in the fridge until ready to use.

Step 4. Make the custard layers

Ingredients
Alpro custard (525ml)
half of the lemon curd made in Step 2
3 tablespoons whipped cream made at Step 3

Method
Custard layer 1: Pour the Alpro custard in a medium size bowl and mix it with half of the lemon curd made at Step 2. Mix until combined.
Custard layer 2: Pour half of the Custard layer 1 in another medium size bowl and mix with 3 tablespoons of the whipped cream made at Step 3. Mix until combined. This will end up looking like a light mousse.

Step 5. Layer the trifle
You are now ready to assemble the trifle 😊
1. Cut the muffins in half horizontally. Layer enough muffin pieces to cover the bottom of your trifle bowl. Soak each muffin piece with about a tablespoon of gin liqueur.
2. Spread a thin layer of lemon curd and one of raspberry jam.
3. Spoon over a layer of the Custard number 2 and top with a handful of fresh raspberries.
4. Add another layer of muffin pieces soaked in gin liqueur.
5. Spread another thin layer of lemon curd and one of raspberry jam.
6. Spoon over a layer of the Custard number 1.
7. Pipe whipped cream on top and decorate with more fresh raspberries.
8. Cover and leave in the fridge overnight to set.
Enjoy the next day!

Gin, lemon and raspberry trifle (Vegan)

Milk cake with Chantilly cream and raspberries

Makes 8 servings

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Super moist & light milk cake, with sweet vanilla and vibrant raspberries.
An old fashioned treat that tastes like childhood; definitely worth holding on to!

This cake is great served cold on a hot summer day and you only need a few ingredients to make it.  It is a bit like a trifle in terms of consistency: moist, sweet, creamy, with the added textures of fruit and sponge.

The secret of the super light sponge is that it is fat free (no butter, oil or substitutes) and instead of the full amount of flour I used some fine semolina, which helps absorb and hold in the milk for a lovely moist cake.

Chantilly cream sounds fancy, but don’t be intimidated, it is whipped cream with sugar and vanilla. You can’t go wrong topping the cake with grandma’s raspberry jam and some fresh raspberries.

Such a simple cake, with classic flavours, that should not be forgotten.

Ingredients

Sponge cake

• 4 eggs
• 5 tablespoons sugar
• 2 tablespoons flour
• 2 tablespoons fine semolina
• Vanilla extract
• 1 pint (568ml) hot milk

Chantilly cream

• 300ml double cream
• 1.5 tablespoons sugar
• Vanilla extract

For serving

• 1/3^rd jar raspberry jam
• A handful of fresh raspberries

Method
1. Preheat the oven to gas mark 6. Butter and coat in flour a 30cmX23cmX5cm oven proof dish.
2. Separate the egg whites and yolks. Place the egg whites in a large mixer bowl and mix on high speed until white and fluffy. Add 4 tablespoons sugar and mix on high speed until the sugar melts and the egg whites are stiff and shiny. From this point onwards, it is very important not to over mix the cake batter and keep the air in the mix, so I recommend using a balloon whisk. Add the vanilla extract and egg yolks and whisk just enough to incorporate. Add the semolina and sifted flour and gently incorporate in the cake mix. The resulting consistency should be like a light mousse.
3. Pour the cake batter in the ovenproof dish and level. Place on the middle shelf of the preheated oven. Bake for 5 minutes, then reduce the heat to gas mark 5 and bake for another 20 minutes, until the sponge is risen and slightly shrunk away from the edge of dish. Do not open the oven door before 20 minutes of baking, as this will cause the cakes to collapse.
4. While the cake is baking, heat up the milk in a pan with 1 tablespoon of sugar and vanilla extract. Don’t allow the milk to boil, once it starts to shimmer just turn off the flame and set the milk aside.
5. Take the cake out of the oven and while the cake is still hot, pour over the hot milk. The milk should immediately absorb into the cake. Leave the cake to cool down. Cover and chill in the fridge once it’s cold enough to go in the fridge.
6. To make the Chantilly cream, add in a bowl the double cream, sugar and vanilla extract and whisk until thick.
7. Now to the fun part! Decorate the cold milk cake with Chantilly cream, raspberry jam and fresh raspberries. Serve with a large serving spoon in individual bowls. Dig in!

Thanks for the inspiration go our family friend Marcela, who used to make this cake for me as a child and still does now every time I visit 🙂