Pineapple Galette

If this were an ordinary year, my family would have been planning a trip to some warm location come fall and winter. But due to the current pandemic, we have been staying close to home and plan to do so for quite a while. So, since we can't be in the tropics, we are channeling tropical vibes and flavors in many of our dishes! 

This pineapple galette is one such dish. Filled with fresh pineapple, sweetened coconut flakes in the crust, and a good pinch of nutmeg, it is reminiscent of the homemade pineapple jam of my childhood in Trinidad - one that, as kids, we would slather unto toast for breakfast. As an added touch, I served it drizzled with a bit of caramel sauce, using this very easy recipe. Also, I am very proud to admit that my 5 year old, who is usually by ym side when I'm baking, offered the most helpful tip with the crust. Instead of trying to lift it unto the baking, simply place the baking sheet at the edge of the counter and gently slid the rolled out crust unto it. Easy squeezy, like he would say. 

Pineapple galette 

For the crust:

1 cup whole wheat pastry flour 

1/2 cup sweetened, shredded coconut 

5 tbsp butter, cut into cubed 

2 to 3 tbsp cold water

For the filling: 

2 cups sliced, fresh pineapple

1/3 cup brown sugar

2 tsp cinnamon 

1/2 tsp grater nutmeg 

2 tbsp cold cutter, cubed

To make the crust:

1. In a food processor, pulse the flour and shredded coconut together until you can no longer see whole shreds of coconut flakes. Add the cubed butter and continue pulsing until the mixture becomes crumbly and takes on the texture of course meal. With the motor running, add two to three tablespoons of ice cold water to the mixture, keeping the motor running just until the mixture begins coming together, not more than 20 to 30 seconds. 

2. Turn the mixture out unto a lightly floured surface, and using your hands bring together to form a ball. wrap with plastic wrap and refrigerate for 30 minutes. 

To assemble the tart:

1. Mix the sugar and spices in a bowl and set aside. 

2. On a lightly floured surface, roll the crust out into a 10 inch circle, about 1/4 inch thick. 

3. Carefully transfer the crust unto a lined baking sheet. (Alternatively, since the crust can be a bit soft and tricky to work with,  tape a sheet of parchment paper (the size of your baking sheet) unto your work surface. and roll out the dough onto the paper. Then, remove and discard the tape, and transfer the parchment paper together with the crust unto your baking sheet.)

3. Arrange the pineapple slices on the tart crust, leaving about a 2 inch border all around. Sprinkle the sugar mixture on top of the pineapple and dot with the cubed butter. Fold the border up over the edge of the pineapple filling, making sure to leave much of the fruit uncovered. Bake in a 375 degree oven for about 50 minutes until the crust is golden brown. Cool on a wire rack for 10 to 15 minutes before serving. 

Chocolate Zucchini Cake

This cake has two cups of zucchini nicely hidden in its chocolatey interior. But, please, do not tell that to my four year old. He has devoured may a slice without the slightest idea that his mummy is deceiving him. Obviously, this deception is for his own good - like many four year olds, it is a herculean task to get any sort of vegetables in his diet. Therefore, his mummy will continue to make zucchini chocolate cakes, I mean plain old chocolate cakes, as long as necessary. Not that I mind because this is an absolute cinch to make; simply a matter of adding a mixture of wet ingredients to a mixture of dry ingredients and popping it in the oven. Possibly the hardest part is the one hour it takes to bake plus the few minutes of cooling.

Chocolate Zucchini Cake 
Makes  one 9" x 3" cake

1 cup all purpose flour

1/3 cup white whole wheat flour*

1/2 cup unsweetened cocoa powder

2 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

1/4 salt

2 eggs

1 cup brown sugar

1 cup vegetable oil

1 tsp vanilla

2 cups grated zucchini **

For the glaze

1/2 cup whipping cream

4 oz  semi-sweet chocolate chips

1. Preheat over to 350 degrees F, and spray a 9 x 3 inch loaf pan with cooking spray.

2. Combine the flours, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl, combine the eggs, vegetable oil, sugar, and vanilla. Mix in the zucchini followed by the dry ingredients.

4. Pour into the prepared loaf pan and bake for about 50 to 60, until a cake tester comes out clean.  Cool thoroughly before glazing.

For the glaze:

Add the cream and chocolate chips to a double boiler. Stir until the chocolate chips have melted and a smooth glaze has formed.

* You can, by all means, use all purpose flour here. I like to substitute a little bit of whole wheat ever I can simply to bump up the fiber content of many of my baked treats, another little trick my four year old know soothing about.

**When measuring out the zucchini, it is important not to tightly pack the measuring cup, as this can result in too much moisture and ultimately your cake batter might over flow in the oven.  I would recommend placing your loaf pan unto a baking sheet to avoid having to do unnecessary clean up.

Raspberry Cake

It is only fitting that my previous post and this current one are about raspberries. After all, my blog entires have been few and far between ever since my life became consumed by a messy-haired, rosy-cheeked, ever-happy toddler. This same toddler is also a raspberry fanatic. He had been at the time of my previous post and and still is today. So, imagine his delight when, about a week ago, we took him to a raspberry patch to pick his favorite berries to his heart's content. Decked off in his favorite green rain boots and blue hat, he quickly got the gist of how to gently pluck the berries off the branch so that the hull remained, as well as discerning those that were ready to be picked from those that were not. Truth be told, I did not expect him to be able to fill up his basket but fill he did. He also knew, instinctively, that no amount of berry picking is complete with bit of tasting as you go. But in spite of all the tasting, we ended up taking home three pints of delicious local raspberries which was more than enough to make this equally delicious cake. A cake which,  incidentally,  is toddler approved. 

Raspberry Cake

Adapted from Epicurious

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 stick unsalted butter, at room temperature
2/3 cup plus 1 1/2 tbsp sugar, divided

1/2 tsp vanilla 

1 egg

1/2 cup milk

1 1/2 to 2 cup fresh raspberries 

1. Preheat oven to 400 degrees F. Grease and flour a 9 inch round cake pan. 
2. Whisk together flour, baking powder, baking soda, and salt. 
3. In another bowl, beat butter and 2/3 cup of sugar with and electric mixer until pale an fluffy, about 2 minutes, then add the vanilla and egg. Continue to beat well. 
4. Turn the electric mixer speed to low, and mix in the flour mixture in 3 batches, alternating with  milk, and beginning and ending with the flour mixture. 
5. Pour the batter into the cake pan, gently smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining sugar. 
6. Bake until the  cake is golden and a toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out unto a wire rack and cool for an additional 10 to 15 minutes.