Jerk Season!!

The title is so accurate in many different contexts #LookingAtYouTrump- but I am of course referring to this years Caribbean Food Week

The CFW festival will return to Windrush Square in Brixton on 26th – 28th of August 2017.

In warm up to the festival, I whipped up a couple of meals using Caribbean favourites with a vegan, high protein low fat twist. Ackee and Mixed Bean Mash up for breakfast, Red Pea & Greens Coconut Soup for lunch and Jerk Breadfruit and vegetables for dinner!

So if you’re also feeling inspired, adventurous or simply hungry you should definitely pay a visit to the festival this weekend….

…. then what better way to digest your meal then dancing the night away at Notting Hill Carnival x

Bank Holiday weekend sorted :- D

BH xx

For more information visit:

www.gracefoods.co.uk

https://www.facebook.com/caribbeanfoodweek

@carribbeanfoodweek Instagram

And to get you in the mood 🙂

https://m.youtube.com/watch?v=sKNrCUHIPnM

 

 

 

 

 

 

 

The Great Brixton Bake Off

The Great British Bake Off is a big deal in our abode. For me it’s actually one of the few ‘reality’ competition shows where I don’t want them to all lose.

And this year it seemed like the whole nation was gripped with Bake Off fever. Sitting rooms across the land were full of soggy bottoms and feverish muttering of “I can, I will, I must!”.

Congratulations Nadia deserving GBBO champion 2015
Congratulations Nadiya deserving GBBO champion 2015

Maybe that’s how me and the OH ended up having our own mini bake off throw down on a sunny Sunday afternoon in Brixton last weekend.

Brixton housewife
Mr Vs Mrs… Who will be crowned winner?

 

 

 

 

 

 

 

 

 

 

So here is the recipe for the winning* cake.  I should probably say my mother was the (female) judge, so she may have been slightly biased in her decision.

Feel free to try the recipe and let me know what you think or share you favourite cake recipes.

*My cake won!

Brixton Blackout Cake

Chocolate Frosting

300g icing sugar

100g unsalted butter

40g cocoa powder

40ml whole milk

1 measure of spiced rum

Chocolate Custard Filling

5 tbsp light muscovado sugar

5 tbsp custard powder

75g cacao power

600ml whole milk

1 measure of spiced rum

Brixton Blackout Cake

100g unsalted butter

250g castor sugar

2 eggs

1/4 tsp vanilla extract

3/4 baking powder

3/4 bicarbonate soda

110g plain flour

90g coconut flour

160ml of whole milk

2 measures of spiced rum

Chocolate Toppings

50g dark cooking chocolate

 

Method

Start by putting your butter to one side to warm to room temperature and preheating your oven to 170 degrees (gas mark 3).

Mix the butter and sugar together until light and fluffy.  Once blended add one egg at a time.

Is it cheating if you have your little niece helping you?
Is it cheating if you have your little niece helping you?

Slowly beat in the cocoa, baking power and bicarbonate soda.

Next add the plain flour and the milk.  Once mixed add the coconut flour until the mixture in completely combined then add the rum.

Fill two cake tins with the mixture and place in the oven for approximately 45mins.

Once the cakes are in the oven start to make your custard.  Mix the custard powder, sugar and cocoa powder together in a saucepan.  Next, stir in the rum until you get a smooth paste.  Then add the milk a tablespoon at a time.  The challenge is to add all of the milk without making any lumps.  Place on a medium heat to allow to thicken.  Remove from heat and place custard into a shallow cake tin lined with cling film and place in fridge to chill for one hour.

Melt 50g of chocolate and drizzle over a rolling pin which has been covered with baking parchment and place in the fridge to cool.

Remove the cakes from the oven and leave to cool and begin to mix your icing.  Beat the icing sugar, butter and cocoa powder together.  Once combined add the milk to the butter mixture a couple of tablespoons at a time.  Finally add the rum and continue to mix for five minutes.

Remove tthe custard from fridge and layer onto the bottom half of your cake then top with the remaining cake.  Ice the cake with your chocolate icing and decoration.