WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, July 18, 2013

Kraut and Fig Spice Cake with Nofu/Yogurt icing and Sweet Potato Ginger filling

I know sounds hideous doesn't it??

But, googling for ways to use my abundance of sauerkraut the other day, I kept running across recipes for kraut cakes. A lot of chocolate and spice cake versions.

Since chocolate was out,I went for the spice. You know we cannot resist oddball recipes, and I could not pass on the opportunity to make a sauerkraut cake! Plus, I should have done a fridge clean out last week and did not. I had candied ginger that needed using, I had sweet potatoes that if I did not use them today they would have rotted or I would have had to plant them! I suppose I could have spread it all out into a few meals, but why when I could try to cram it altogether?

After the dentist appointment Abby's gut really really slowed down. We expected it, but still was hopeful it would not happen this time. Some cooked kraut(she struggles with ferments, so hoping the draining,cooking reduced the histamine impact), sweet potatoes, coconut yogurt? Well certainly an elixir to get the most stubborn GI tract moving.

If you think about it, sour cream, yogurt,buttermilk and vinegar are often used in cakes. The acids help leaven, add moisture, as well increase the tenderness as well as a rich tang.

Don't knock till ya try it- this was just delicious and a great way to use up that last bit of soggy kraut you made that is sitting in the fridge. Of course, when you bake it you lose much of the value from fermenting, but you will gain a great cake! The only warning, as it bakes you will smell that cabbage, but ignore it- because you won't taste it at all!

2 1/4 gluten free All Purpose Flour
1 tsp baking powder(hains or homemade)
1 tsp baking soda
1 tsp guar gum(I skipped this, but I think it would improve the crumb)
1 tsp salt
2 1/2 tsp ground allspice
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
4 eggs
2 cups granulated sugar(domino's)
1 cup grapeseed Oil
1 1/2 cups Sauerkraut(homemade), drained, finely chopped
1 cup diced and stewed figs(Abby doesn't tolerate raisins,but if you do, feel free to use instead of figs)

1. Preheat oven to 350ºF
. Combine first 7 dry ingredients. Beat eggs and sugar in large bowl until light. Gradually add oil, beating until smoothly blended.
2. Add dry ingredients; mix well. Stir in sauerkraut and diced figs. Turn into greased 13" x 9" pan cake pan.(or two round 8inch pans for 30-40 minutes) Bake at 350ºF for 50 to 60 minutes, or until cake springs back when lightly touched. Cool completely. Frost.

Sweet Potato filling;

1 cup coconut milk(homemade or canned, D arroy, TJ's, Thai kitchen, watch for additives NO boxed milk- ALL corny!)
1/4 cup maple syrup(grade B, more flavor)
1/4 cup brown sugar(domino's)
3 Tablespoons dried candied ginger(or 2 teaspoon's powdered ginger)***
dash of salt(pink himalayan)
2-3 tablespoons potato starch or other safe thickener(we have been buying potato starch at the Asian market)
1 medium sweet potato, peeled, steamed & pureed ***(when you cook the sweet potato use the candied ginger or ginger powder while you steam or boil to infuse the sweet potato)
1 tsp nutmeg

In a heavy saucepan bring 3/4 cup of the coconut milk, maple syrup,brown sugar and the salt to a simmer on low heat.
While that is heating, in a separate bowl whisk together the remaining coconut milk and potato starch.
When the coconut milk on the stove has started simmering stir in the sweet potato puree. Bring to a simmer once more. Now turn down the heat to low and pour the milk and potato starch mixture(I did about half at a time,it thickened fast!) into the pot. Stir with a whisk until the pudding begins the thicken. Remove from heat, add nutmeg and continue to stir and thicken for another minute. It will thicken more in the refrigerator, but make sure the pudding is smooth. Pour the pudding into a bowl and place in the refrigerator for about 2 hours to chill thoroughly. To prevent a skin from forming on the surface cover with plastic wrap, pressing it directly onto the pudding.

Nofu/yogurt Fake Cream Cheese Icing-(2 parts coconut yogurt plus 1 part chickpea tofu,blended and well drained till firm)

4 ounces palm shortening(spectrum)
4 ounces fake cream cheese, softened
2 cups powdered sugar(I use the ninja and mix some tapioca in with mine)
1 teaspoon vanilla extract(homemade- potato vodka, grape vodka, coconut vodka- avoid grain based alcohol)

In a large bowl, beat together the palm shortening and fake cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

garnish: I sprinkled a few crushed roasted chickpea's across ours.


Laura said...

It looks like Carrot Cake! mmmmmm, I will have to think about this one.

Diane said...

So ya know, it served it's clean out purpose beautifully- tis our new favorite elixir! :-) We were all so impressed that there was no sign of that kraut once cooked- like a neat magic trick! :-)

Post a Comment

Copyright 2009 Abby Mito. Powered by film izle film izle favoriblog blogger themes izle harbilog jigolo