Chocolate, Aubergine And Cranberry Cake

Chocolate, Aubergine And Cranberry Cake.

Fancy making a chocolate, aubergine and cranberry cake or cupcakes?

This cake has a festive air and could be served at Christmas or another wintry celebration. Few people will guess it contains aubergine which adds moisture and a silky smooth texture.

Chocolate, Aubergine And Cranberry Cake:

Preparation time: 20 minutes, Cooking time: 40 minutes

Makes 1 cake (15 slices) or 12 cupcakes

Ingredients:

• A little oil, for the tin (if making 1 large cake with 15 slices)
• 1 large aubergine (weighing roughly 400g)
• 300g dark chocolate (60% minimum cocoa solids), broken into squares
• 50g cocoa powder
• 50g ground almonds (almond flour)
• 3 medium eggs
• 1 tsp orange extract
• Finely grated zest of 1 orange
• 200g golden syrup
• 2 tsp baking powder
• Pinch of sea salt
• 1 tbsp brandy
• 100g fresh or frozen cranberries
• 1 tbsp caster sugar

Chocolate, Aubergine And Cranberry Cake Method:

1. Preheat the oven to 180°C/350°F/gas 4.
2. To make one cake you will need a loose-based cake tin 23 cm diameter and 7 cm deep, or for small cakes a 12-hole cake or muffin tray.
3. Line the cake tin with non-stick baking parchment and brush lightly with oil. Or fill the muffin tin with small paper muffin cases.
4. Puncture the aubergine all over with a skewer, place in a bowl, cover with cling film (plastic wrap) and cook in a microwave on high for 5 minutes until soft. Throw away any liquid that has accumulated and leave to cool a little.
5. Skin the aubergine and purée with a stick blender or liquidiser. Add the broken-up chocolate, which will melt in the warmth of the aubergine.
6. Place the remaining ingredients apart from the cranberries and caster sugar in a large bowl and mix thoroughly. Stir in the aubergine mixture and half the cranberries.
7. Pour into the prepared tin or cases and bake a large cake for 40 minutes and small cakes for 20 minutes.
8. Remove from the oven and cool for 15 minutes before turning out on to a cooling tray.
9. Place the remaining cranberries in a small bowl with the caster sugar and cook in the microwave on high for 1 minute. Use these to decorate the cake(s).

Chocolate, Aubergine And Cranberry Cake Recipe courtesy of Cooking for the Sensitive Gut, Dr Joan Ransley and Dr Nick Read

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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