Butter Crumb topping:
3/4 cup plain flour
3/4 cup light brown sugar
3/4 cup cold butter, cut into chunks
1 tsp vanilla extract
1.25 cup plain flour
1/4 cup cake flour
1 stick (or 113g) butter
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup mini bitter-sweet chocolate chips
3/4 cup caster sugar
1/2 cup buttermilk
1 1/2 eggs
1 1/2 tsp vanilla extract
1/2 tbs orange zest
3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
Icing sugar, for sifting on top of the cake
1) Preheat oven to 175 deg C.
2) Lightly grease a 9X4 inch baking pan, then line baking sheet around the interior of pan.
To make the topping:
3) Thoroughly mix the flour and sugar in a large bowl. Drop in chunks of butter, using a table knife, cut the butter into the flour until it reduces to the size of large pearls. Sprinkle vanilla essence over, working with fingertips, knead the mixture together until moist, clumpy lumps are formed. DO NOT overmix.
Mix the batter:
4) Sift the plain flour, cake flour, baking powder and baking soda. Then toss the chocolate chips with 1 tablespoon of the sifted mixture in a small bowl.
5) Cream the butter in the bowl of a stand mixer for about 3 minutes.
6) Add in orange zest, then add the sugar in 3 additions, beating for 1 minute after each portion is added.
7) Add in egg and beat for 45 seconds.
8) Mix in the vanilla essence.
9) Alternately add in the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl to ensure even mixing.
10) Stir in chocolate chips.
11) Spoon the batter into the baking pan, and spread evenly, smooth the top with rubber spatula.
12) Sprinkle the streusel topping evenly on the cake batter, make sure that the whole surface is covered.
13) Bake the cake for 1 hour or until a toothpick inserted in the center of the cake turns out clean. The baked cake should pull away slightly from the sides of the pan.
14) Remove the pan from the oven and sprinkle the chocolate chips evenly on top of the baked cake immediately.
15) Let the cake cool completely. Peel off the baking sheet from the cake, then sift some icing sugar on top of the cake. Serve.
Carrot Soup with Tangled Collard Greens & Dukkah
Yield: 4 servings
Serving Size: 1 bowl
This carrot soup with coconut-laced collard greens and a crunchy nutty spice blend topping is a healthy bowl of big flavor!
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 1/4 lb carrots, scrubbed and thinly sliced
- 1 tbsp grated ginger
- 1 tsp ground cumin
- sea salt
- 1 bunch collard greens
- 1 tbsp coconut oil
- juice of 1/2 lime
- Heat the olive oil in a large pot over medium heat. add the onion, carrots, ginger, cumin and 1 tsp salt. Cook, stirring frequently, about 6 minutes. Add 4 cups of water and bring to a boil. Lower to a simmer, and cook, covered for about 20 minutes, or until vegetables are tender.
- While the soup is cooking, remove the collard leaves from the stems. Roll them up and then cut them into thin strips. Put the strips in a second pot with 1/2 cup water and a pinch of salt. Steam until tender, about 4-5 minutes. Drain and toss with the coconut butter and lime juice. Season with salt to taste.
- When the soup is ready, puree it until smooth. Season to taste with salt. Serve topped with collard greens and a sprinkle of Dukkah.
Dukkah (toasted nuts & seeds with cumin)
Yield: 2 cups
Serving Size: 1 tbsp
This Egyptian condiment is the perfect topping for soups, salads, eggs, and more!
- 1 cup pistachios
- 1/2 cup sesame seeds
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- a few pinches of dried thyme
- a few pinches of dried oregano
- sea salt
- freshly ground black pepper
- Heat the oven to 350.
- Spread the pistachios, sesame seeds, coriander seeds, and cumin seeds in a baking pan. Toast until fragrant, about 8 minutes. Let cool for a few minutes.
- Transfer the nuts and seeds, thyme oregano, and 3/4 tsp salt to a food processor. Pulse until roughly ground but still crunchy. Season with pepper.