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whole food

Sweet Potato Pound Cake with salted butter caramel sauce” Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”
George Eliot

Sweet Potato Pound Cake with salted butter caramel sauce.  Autumns here. There’s a nip in the early morning air, and the nights are getting cooler each passing day. The weather’s changing and suddenly earthy, warm, spicy feels good. I love the way one season gives way to another, inspiring you to move from one ingredient to ingredient, light spices to moorish ones. Fall is in the air. With it cinnamon, cloves, nutmeg, mace all dance in the air with heady aromas.Sweet Potato Pound Cake with salted butter caramel sauceThe tin of pumpkin pie spice calls my name come October. It’s a strange connect and a warm one too. Felt like a Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting was to be baked again. I did shift gears suddenly. All thanks to a rather late discovery over the past couple of years, the sweet potato. This very humble root vegetable, earthy, flavourful, unassuming, surprisingly sweet and quite delicious, offers immense possibilities.Old DelhiSweet potatoes are also a quintessential part of Old Delhi, especially in winter. Street carts piled high with sweet potatoes roasted in coal, that taste is quite unparalleled, best enjoyed then and there. Chopped up and tossed in lime juice and a typical chaat masala, or spice mix, I don’t bother recreating that at home. It’s the ambiance of the old city that adds to the flavour! So at home it is often a salad, tikkis, oven roasted fries {absolutely delicious}. Then 2 days ago, this cake happened. Sweet Potato Pound Cake with salted butter caramel sauceI tried to keep it a whole food cakesweet potato puree + brown sugar + whole wheat flour + homemade sweet butter. An experiment with fingers crossed. An experiment off an earlier wholegrain pound cake recipe. You will notice optional walnuts in the ingredients listed. I was never really sure how edible the cake would turn out to be, so I skipped them. It turned out unexpectedly delicious. Moist, full of flavour and even better the next day. Was even good cold out of the fridge. An earthy rustic treat!Sweet Potato Pound Cake with salted butter caramel sauceThe deep dark salted butter caramel sauce made a good experiment better! That I am addicted to it is all the fault of the Cookaroo. She swears by this sauce from Smitten Kitchen and is never far from deliciousness. It’s  fabulous to store in the fridge. Drizzle over just about anything to add to the oomph. Reminds me  of the chewy taffy that the nuns used to sell at the tuck shop at school in Bangalore. Also of the gooey insides of the 5 Star bars that fascinated and tempted the sweet tooth when young.  The salted edge is what makes this sauce a winner. Must warn you that it is very addictive, and can burn the greedy tasters tongue. Pairs beautifully with cakes and especially fall flavours – pears, apple, pumpkins,walnuts …
Wild figs goolar

Autumn produce - Sweet Potato, Wild figsDid I forget figs? With fall here, the produce is changing. Exciting times ahead as far as food goes. I am having a field day literally! With the camera my trusted companion, this cannot be a better time of the year for moody shooters like me. From buying up sweet potatoes like there’s no tomorrow, to foraging wild figs {goolar}, autumn is keeping me busy.Sweet Potato Pound Cake with salted butter caramel sauce

[print_this]Recipe:  Sweet Potato Pound Cake with salted butter caramel sauce
Sweet Potato Pound Cake with salted butter caramel sauce

Summary: Sweet Potato Pound Cake with salted butter caramel sauce. A whole food cake – sweet potato puree + brown sugar + whole wheat flour + homemade sweet butter. The cake turned out unexpectedly delicious. Moist, full of flavour and even better the next day. Even good cold out of the fridge. An earthy rustic treat!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • Sweet Potato Pound Cake
  • 100g unsalted butter, room temperature
  • 200g brown sugar
  • 250g sweet potato puree {I boiled and mashed 2 small ones}
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 2 eggs
  • 1 tsp baking powder
  • 1/4tsp baking soda
  • 150g whole wheat flour
  • 50g walnuts, chopped {optional}
  • Deep dark salted butter caramel sauce
  • 200g granulated sugar
  • 70g salted butter
  • 60g low fat cream

Method:

  1. Sweet Potato Pound Cake
  2. Grease well 1 X 6″ and 2 mini heavy duty bundt tins {or a 7″ spring form tin}
  3. Preheat the oven to 180C.
  4. Place butter, sugar and sweet potato puree in  a big bowl and beat well at high speed until smooth, 2-3 minutes.
  5. Beat in vanilla extract, pumpkin pie spice, baking powder and baking soda.
  6. Beat in eggs one by one.
  7. Fold in the walnuts if using, and whole wheat flour in 4-5 lots.
  8. Turn into prepared tins.
  9. Bake at 180C for 35-40 minutes, or until a tester comes out clean.
  10. Cool in tin for 10 minutes, then turn out gently onto a rack to cool.
  11. Pour over about 1/2 cup of salted butter caramel sauce, and top with walnuts if desired.
  12. Deep dark salted butter caramel sauce
  13. Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
  14. Add the cream and butter together. Be careful as it will splutter at first before it comes together. Stir to combine. Pour into a jug once warm else store in a jar. You might need to heat it gently before serving as it tends to harden in the fridge. {Can be made ahead}

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“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Dark Chocolate Nutella Kumquat Pudding turned out bowl scraping good. It was just an experiment. The result was deeply, soul satisfying, smooth and beautiful texture; quite delightful for an eggless chocolate pudding. Using oats meant that it was gluten free too! Did I mention I put in some whole kumquats too? They added delightful citrus undertones! Hazelnuts and kumquatsLife has been busy as usual with annual exams on and the kids hungry ALL THE TIME! It’s a wonder they ever get anything else done because IMHO they are always eating! It’s also a wonder I get anything done at all because I am always in the kitchen.

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Chocolate is one thing that needs to be on hand all the time. Chocolate everyday, and the savoury nibbles too. Store bought anything is a huge NO with the daughter, so I am BUSY!! It’s a double edged sword though. I love being in the kitchen, I get to experiment {read LOTS} …  yet on the other hand  I have time for nothing else!

Whole foodI’ve been diving into bags of oats of late. When it’s not oats, it’s amaranth flour, peanut flour, walnut meal and barley flour. Adds new dimensions to what you can do … and often what you cannot too! In a larger perspective, it helps you push your boundaries, something which I currently enjoy! The failures are there of course.

Hazelnuts & Vintage NutcrackerSo the pudding was meant to be just a chocolate pudding, but then along came Ruchira visiting from Islamabad. Among bagfuls of exciting stuff, she also brought hazelnuts. That was inspiration enough. Suddenly a Dark Chocolate Nutella Kumquat Pudding made more sense! Kumquats because they are in season and hanging heavy on the branches of my tiny tree!

HazelnutsThe rest of the day just went in trying to save the pudding from the ‘forever hungry for dessert at anytime of the day‘ kids, and attempting to shoot the brown in a nice way. Well, brown isn’t easy to shoot! I tried!

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} The Dark Chocolate Nutella Kumquat Pudding turned out heavenly good. Fuss free to make and eggless. I used oats instead of cornflour to thicken it and that paid off well. The texture was smooth yet had some viscosity maybe from the kumquats or possibly cooked oats.

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Everything about it was delightful. Scraping the bowl {or rather pottery mug} the lad asked several times if he could have more. “I can eat this forever,” he declared … and I rolled up my eyes! Thats how good it was!

[print_this]Recipe: Dark Chocolate Nutella Kumquat Pudding your picture

Summary: Dark Chocolate Nutella Kumquat Pudding turned out bowl scraping good. Deeply, soul satisfying, smooth with beautiful texture; is is quite delightful for an eggless chocolate pudding. Using oats meant that it ended up being gluten free too! Whole kumquats  added delightful citrus undertones! Serves 4-6

Prep Time: 5 minutes
Total Time: 20 minutes {plus chilling time}
Ingredients:

  • Pudding
  • 500g 2% milk
  • 200g top of the milk cream {malai} or 250ml low fat cream
  • 30g cocoa powder
  • 40g oats, ground to fine meal
  • 100g dark chocolate, chopped
  • 100g brown sugar
  • 50g Nutella
  • 50g honey
  • 3-4 kumquats, halved, seeds removed {optional}
  • Topping
  • 50g Nutella
  • 50g roasted hazelnuts {or seasonal fruit, chocolate shavings etc}

Method:

  1. Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken. Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blitz in a food processor.
  2. Strain and pour into serving bowls / glasses.
  3. Cool and then chill for 4-6 hours, preferably overnight.
  4. Top with a spoonful of Nutella and roasted hazelnuts, or fruit.

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