Recipes

Rhubarb cake

I found this recipe: http://www.kokkama.ee/2009/05/kodune-rabarberikook.html from Ragne and as always 1 egg = 1/4 cup chickpea flour + 1/4 cup water. It became nice and fluffy and although the

Translation of the recipe:
This is a recipe from the grandma of Ragne from years ago and uses instead of the common cup as a measuring unit a old soviet-era tea glass. I don't remember the exact size of that as I didn't have one at hand. I think it was 200ml. I used that amount as my measure. But usually it is the proportion that matters and as both dry and liquid ingredients use the same measure it should be ok to substitute the glass with a cup / 250ml.

Bottom
1/2 glass of sugar
1 egg - I substituted 1/4 cup chickpea flour + 1/4 cup room temperature water
100 g butter
grated peel of 1 organically grown lemon
2 glasses of flour
1 tsp sodium bicarbonate
a pinch of salt
3/4 glass of sour milk (like in Sweden), buttermilk or kefir. I guess milder yoghurt would work too.

Topping
300 g rhubarb
4 Tbsp sugar
cinnamon

Chop off the green top and whitish tilted bottom part of the rhubarb. Peel the rhubarb's outer skin, chop into circles or half circles. Mix with sugar and cinnamon and leave it aside while making the dough.

Whip egg with sugar. Add melted butter and lemon peel. Mix flour, soda and salt separately, then add to egg and sugar mix. After that add sour milk. Pour the dough into a cake pan (22cm diameter). Cover with rhubarb, add a bit more sugar and cinnamon. Bake at 175C for 40-45min.

Chocolate potato cake

This recipe was found from my friend's mom's handwritten recipe collection. The author is unfortunately unknown.

Ingredients:

Bottom:

1 egg (or 1/4 cup chickpea flour + 1/4 cup water)

1dl = 3.5 ounces or about 1/2 cup sugar

50g = 1.75 ounces melted butter

100g = 3.5 ounces cooked and ground potato

3/4dl = 2.5 ounces flour

3 table spoon cocoa (true cocoa not a cocoa drink mix like Nesquick)

1 tea spoon vanilla (or vanilla sugar)

1 tea spoon baking powder

Top:

100g = 3.5 ounces cooked and ground potato

50g = 1.75 ounces melted butter

3/4dl = 2.5 ouncessugar

1dl = 3.5 ounces cream (35% cream used for making whipped cream)

2 table spoons cocoa (true cocoa not drink mix)

1 tea spoon vanilla (or vanilla sugar)

1 egg (or 1/4 cup chickpea flour + 1/4 cup cream)

Making of:

Bottom:

Whip the eggs and sugar. Add butter and potato. In a separate bowl mix flour, baking powder, cocoa and vanilla. Add it to the egg and potato mix and mix it through thoroughly. Put into a cake pan and bake at 170 degrees Celsius = 325 degrees Fahrenheit = Gas mark 3 for 5-10 minutes until it's half done.

Top:

Whip the eggs and sugar, add cream, butter, potato, cocoa and vanilla (in this order). Pour the mix onto the half done bottom and bake at 170 degrees Celsius = 325 degrees Fahrenheit = Gas mark 3 for 15-20 minutes until it doesn't stick to the toothpick any more. When done you can cover it with powdered sugar.

Additional info:

Use dutch processed cocoa powder. Not everyone likes the idea of potato pieces in the cake so you probably should grind the potato as fine as possible. It tends to get sticky though. I think it's possible to use potato puree too, but it shouldn't be a too salty version. I've tried it with adding cherries from can or frozen cherries or fresh raspberries on top. I have also used either truffle crumbs or plain dutch processed cocoa powder or chopped hazelnuts as dusting on top (after the cake has cooled down). The berries should be added before the topping onto the half baked bottom.

Truffle crumbs:

1 dl powdered sugar

1 tsp butter (not melted, but better if taken out of fridge a bit beforehand)

1 Tsp dutch processed cocoa powder

optionally vanilla or rum essence or vanilla or a bit brandy

Mix  everything together with applying some flattening pressure with the spoon. If it is very wet (becomes a paste) add some cocoa and sugar. If it is not wet enough you can add brandy or a bit of apple juice. It should stay as a moist powder. If necessary sift through a fine sieve in order to fluff it up.