Monday, July 20, 2020

Pineapple, Ginger & Saffron Syrup Cakes ~ CakeSliceBakers

"Cakes are healthy too, you just eat a small slice."- Mary Berry     


The months all seem to be blurring into one another these days, and although most people wish for time to go a little slower I know that many are thinking that hurry up 2021 so that we can start fresh.







Our choices for July 2020 were 
Elderflower & Roasted Strawberry Layer Cake, Pineapple & Saffron Syrup Cakes, and Fig, Blackberry & Tahini Cake.  I choose the Pineapple & Saffron Syrup Cakes as I love pineapple and I have the cutest little friand pan to make little cakes like these.






      These were the perfect afternoon tea cakes, especially if you are a fan of pineapple.  I decided to add a little ground ginger powder to the batter and some Ginger Beer to the syrup to give it a little kick. I also opted not to make the pineapple topping as directed, but instead used some dried pineapple that I soaked in the syrup before placing on the cakes.


      Pineapple, Ginger & Saffron Syrup Cakes
      Printer Friendly Recipe

      Ingredients
      Cake ~
      • 75ml (5 tablespoons) milk
      • 75g (⅓ cup) coarse polenta
      • 120g (⅔ cup) sugar, divided
      • 120g (½ cup) butter
      • 120g (1¼ cups) almond meal
      • ½ teaspoon baking powder
      • ¼ teaspoon salt
      • 2 teaspoons ground ginger
      • 2 eggs
      • 15ml (1 tablespoon) pineapple juice
      Syrup ~
      • 150ml (⅔ cup) pineapple juice
      • squeeze lime juice
      • 150g (¾ cup) sugar
      • 15ml (1 tablespoon) ginger beer
      • 4-5 saffron threads
      Pineapple Topping ~
      • 400g (2½ cups) fresh pineapple, chopped into small chunks
      • squeeze lime juice
      • 50g (¼ cup) sugar

      Preparation
      Cake ~
      1. Preheat the oven to 180℃ (350℉).
      2. Spray a 12-hole cupcake pan with baking spray.
      3. Add the milk, polenta, and 15g (1 tablespoon) sugar to a small saucepan.
      4. Gently heat and stir constantly until the polenta has thickened and absorbed the milk; set aside to cool.
      5. Using a stand mixer, beat the butter and remaining sugar for 3-5 minutes, or until pale and creamy.
      6. Mix in the almond mea, baking powder, salt, and ground ginger and beat for 1 minute, or until combined.
      7. Add the eggs one at a time, beating well after each addition.
      8. Mix in the polenta mix.
      9. Stir in the pineapple juice just before dividing the batter evenly between the cupcake holes.
      10. Bake for 20-25 minutes, or until cakes are firm around the edges and a cake tester comes out clean.
      11. Remove from the oven and leave in the pan to cool slightly.
      Syrup ~
      1. Heat the pineapple juice, lime, sugar and saffron threads in a small pan until the sugar has dissolved.
      2. Bring to a boil before removing from the heat.
      3. Using a small skewer, poke a few holes in each of the cakes.
      4. Spoon the syrup over the cakes, allowing the syrup to soak in. 
      5. Let the cakes cool slightly before removing from the pan and placing on a wire rack to cool completely.
      Topping ~
      1. Place the pineapple on a baking tray and pat dry with a paper towel.
      2. Squeeze the lime on top and then sprinkle with the granulated sugar.
      3. Using a blowtorch, sweep across to caramelize the pineapple.
      4. Alternatively, you could place the pineapple under a grill or broiler for a few minutes.
      5. Add a few pieces onto each cake before drizzling with a little more syrup before serving.

      HERE




      Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

      Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

      The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.




      It is a new year and a new book - The New Way To Cake - and our choices for July 2020 were ~


      Elderflower & Roasted Strawberry Layer Cake

      Pineapple & Saffron Syrup Cakes

      Fig, Blackberry & Tahini Cake


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