6 June 2013

Ginger spiced chocolate cake (recipe from Diabetic Living)









I saved  this recipe a long time (sometimes I get lost in many recipes) and now that I remember that I kept is by the Ginger, I love ginger preparations, I use it for sweet and savory.
And reading the recipe is really healthy and delicious.
I adapted from a recipe of Diabetic Living.
It is a cake that stays moist for several days.
 
 



 
 
Ingredients
 
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaaspoon ground ginger
1/4 teaspoon salt
1 1/4 cup of buttermilk or plain yogurt
1 cup granulated sugar or sugar substitute
(like splenda or other)
1/2 cup canola oil
2 eggs
1 tablespoon chopped crystallized ginger
1 teaspoon vanilla
 
to garnish
powdered sugar
some berries
some mint leaves
 
Method
 
 Preheat oven at 350 °F (180°c)
Grease and lightly flour  a tube pan.
Set pan aside. In a large bowl, combine flour,cocoa powder,
baking powder, baking soda, ground ginger and salt, set aside.
 
In a medium bowl, whisk together buttermilk or yogurt, splenda or sugar, oil, eggs, chopped ginger and vanilla.
Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.
Spoon batter into the prepared pan, spreading evenly.
Bake for 30 to 35 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan about 15 minutes.
Remove cake from pan. Let cool on wire rack. Sprinkle with powdered sugar and garnish with some berries and mint leaves.
 
 

 
 
 
Im sharing with
 


 
EN ESPAÑOL
Cake de chocolate con jengibre











Esta receta la tenía guardada mucho tiempo y el otro día la encontré. Y al leerla la encontré muy buena y es apta para diabeticos (reemplazando el azucar)
Esta adaptada de una receta de Diabetic Living y ya se porque la había guardado me encanta que lleve jengibre.

Ingredientes

2 tazas de harina sin polvos de hornear
2/3 taza de chocolate sin azúcar
1 1/2 cucharadita polvos de hornear
1/2 cucharadita de bicarbonato de soda
1 cucharadita de jengibre en polvo
1/4 cucharadita de sal
1 1/4 taza de yogurt sin sabor
1 taza de splenda u otro sustituto de azucar
o 1 taza de azucar granulada
1/2 taza de aceite de maravilla o similar
1 cucharada de jengibre picado (si no encuentran agregar una 1/2 cucharadita más de jengibre en polvo)
1 cucharadita de vainilla
azúcar en polvo para espolvorear
berries para adornar
hojas de menta

Preparación

Precalentar el horno a 180°c.
Enmantequillar y enharinar un molde para queque.
Puede ser este tipo (los de silicona son los  mejores) o en un molde alargado.
Reservar.
En un bol grande mezclar la harina, polvos de hornear, cocoa o chocolate en polvo,bicarbonato, sal y jengibre en polvo.
En otro bol mezclar el yogurt, el sustituto de azucar (splenda u otro si se usa Iansa sugar se ocupa 1/2 taza porque endulza más) agregar el aceite,jengibre picado (sino usar en  polvo) los huevos y vainilla.Mezclar bien.
Unir los ingredientes secos con la mezcla de yogurt, unir bien con una cuchara  de palo o un batidor de alambre.
Vaciar la mezcla en el molde preparado, llevar a horno por 30 a 35 minutos o probar con un palito que al insertar salga seco.
Dejar enfriar en el mold epor unos 15 minutos.
Despues desmoldar con cuidado dando vuelta en un plato y espolvorear con azucar en polvo y adornar con berries. y hojas de menta.



 

3 June 2013

Mousse à la mangue express (Mango dessert express )













 This recipe  is adapted  from Cuisine AZ a french site

Ingredients (4 or 5 servings)


400 g of mango pieces (mashed)
1 greek yogurt (170 g)
6 tablespoons powdered sugar
whipped cream
some unsalted pistachios



Method

Process the mangos to have a puree, place the mix in a bowl, add the sugar and greek yogurt and whisk,mixing well.

Add  the whipped cream carefully mixing all.
Fill the glasses with the mango cream and keep them in the fridge for a few hours (1 to 2 hours)
On serving add  some whipped cream and garnish with pistachios.

Tip:
You can use fresh mangos, frozen mangos or mango tin.
I had frozen mangos I save from our summer and was perfect.
To freeze mangos you have to choose   riped mangos, cut in slices and put in a bag or a tupper.( you can save frozen about 6 months)





PRINT RECIPE




EN ESPAÑOL

Mousse de mango express