This is what I call a ‘good-for-you’ cake. One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amount of copper, magnesium and biotin. Dark chocolate provides you with energy, fat, minerals and antioxidants. Eggs are a good source of high-quality protein, vitamin D, vitamin B12. Ok there is some sugar in a cake, but you can replace it with honey and it is a cake after all, not a medicine. So, I say… Eat more cake!
WALNUT AND CHOCOLATE CAKE
(An adapted recipe from Jul’s Kitchen)
140 g shelled walnuts
140 g caster sugar
140 g dark chocolate
butter to grease the cake tin
cocoa powder or chocolate for dusting (optional)
- Preheat the oven to 180C.
- Place the walnuts and sugar in the blender and pulse it until the walnuts are finely chopped, resembling a coarse flour.
- Transfer it to the bowl and add finely grated chocolate.
- Separate the eggs. Leave egg whites aside. Add the egg yolks to the nut mixture and stir to combine.
- Whip up the egg whites until they form the stiff peaks, then gently fold them into the walnuts.
- Butter a round tin and line it with the parchment paper, then scrape the batter into the tin.
- Bake the cake for about 30 minutes, or until golden brown and set.
- Let it cool down completely before slicing, dust with cocoa powder or more chocolate.
The texture is soft and tender, the taste is savoury and slightly sweet, with an earthy corn flavour. These cornbread muffins are a perfect pairing to sticky sweet barbecue ribs, a nice warm bowl of stew or your favourite bowl of chilli. You can make it any shape you like, a round or square tin, as muffins, with any topping or additions. I recommend chopped chives, feta cheese, jalapeño, roasted peppers or bacon. The variations are endless but this is a great base recipe.
This is Ina Garten’s recipe and although I’m always keen on trying new things, in this case it is my addiction. I keep coming back to the same recipe again and again.
So if you haven’t tried it yet, here it is.
(Ina Garten’s recipe)
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 large eggs, lightly beaten
200g unsalted butter, melted, plus extra to grease the pan
200g extra-strong Cheddar, grated, divided
1/3 cup chopped spring onion/chives, optional
3 tablespoons seeded and minced fresh jalapeño peppers, optional
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 170C. Grease any preferred shape baking tin.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped chives/spring onions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.