Wednesday, 2 September 2009

Almond cake with green tea white chocolate ganache-like-stuff-that-isn't-technically-ganache.

Since white chocolate isn't really chocolate (in my books), I think it's okay to make it into something that isn't really ganache. This cake is lovely and fall-coloured, and we had a lovely cozy dinner party where this was a lovely cozy end to it. Summer is definitely over here in Edinburgh (see photos for evidence, taken out of my kitchen window just seconds after I photographed the cake... that's the castle I plan to hide out in when the zombie apocalypse occurs). Ahem. Right. It's fall. It's rainy. The days are getting short at an alarming rate. Let the evenings of long post-dinner conversation in cozy kitchens begin!

Warning: You need to make the cake and the ganache the day before you intend to serve them! Or at least the morning of the night you plan to serve them! The cake is much much better after it's had 24 hours to sit there, and the choc stuff needs to set. Don't try to do this at the last minute and then blame me when it gets all melty.

For the cake:
2 cups soy/almond okara OR 1 c soy yogurt and 1 cup almond meal
3/4-1 c soy milk (3/4 if you use the yogurt, 1 if you use the okara).. basically, you want your wet ingredients to be the consistency of yogurt. act accordingly.
1 tbs almond extract
1 tsp vanilla extract
drop lime oil

1.5 -2 c flour (depends how wet your wet ingredients are)
1 tbs baking powder
dash salt
1/2 c. sugar (that's all the sugar you'll want, given how rich the icing is. up this to 3/4 c. if you're not using an insane icing)

Mix wet ingredients. Mix dry ingredients. Mix wet into dry. Or dry into wet. I don't care. This will make a fairly wet batter. Add 2 tbs vinegar (I used elderflower, but use apple cider or other mild-ish if you don't have elderflower vinegar lying around). Pour into a small oil and floured cake pan. Bake at 190C until done (mine took about 30 mins, but I like to make cakes that are small and thick, as opposed to large and thin). The cake will seem slightly undercooked. Leave in pan, covered with a clean towel, to cool overnight. Don't remove it from the pan or it will dry out too much. The next day, cut cake in half, and put a layer of white choc. green tea stuff in the middle, and a layer on top. A piping bag helps here, or just a leftover plastic bag that you've cut a hole in. If the not-ganache has set *too* much, disrupt it with a fork and then have a quick go at it with the hand blender again. The heat from just moving it around will be enough to make it workably soft and melty. Garnish with pretty white or light fruits.

For the green tea white chocolate ganache-like-stuff-that-isn't-technically-ganache:

chop up 3/4 cup of cocoa butter, and put it in a container that you're going to use a hand blender in.

add 1/2 cup raw cashews to the cocoa butter. Place this container aside and try not to snack on the cashews. Add a pinch of salt. Just a tiny pinch.

Prepare almond cream, made by blancing a big handful of almonds in boiling water, draining them, and then blending them with about 2/3 cup of soy milk and then straining the whole mess through a cheesecloth. You should have just over 1/2 cup of very thick liquid.

bring the almond cream, along with 1/2-3/4c of vanilla sugar (depends how sweet you like your sweets), to a boil on the stove. Take off the heat as soon as it boils.

Dump the very hot almond cream into the cashews and cocoa butter and blend! blend! blend!

Add 1 tsp macha and blend! blend! blend! some more. Test it out by dipping your finger in and licking it off. Test as much as neccesary to convince yourself that this was a good use of so much cocoa butter, but not so much that you don't have enough left to ice the cake.

Let set overnight.

Now, you can either decorate this cake like an adult, as others would do, or make it kind of look like a physalis-topped toadstool, as I have done. Here, where it is already fall and my kitchen is *cold*, I could have rolled out the chocolate into a sheet, but I distrust cakes with rolled icing, so I went with something a little more playful. Personally, I think my way is more fun, but you should suit yourself.

music for people who suit themselves: nanny nanny boo boo (Le Tigre)


Mihl said...

Wow! That cake looks so gorgeous and the recipe sounds absolutely amazing! Thank you for sharing it.

The Divine Miss V said...

Oh holy yumminess! I don't often make desserts, but this sounds like I might need to be gettin' on it!

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