Jujube Cake Recipe By Award Winning Chef Emma Carlton (Guest Blog Post and Recipe)
The Award Winning Pastry Chef Emma Carlton created these reduced-sugar cakes using the jujube fruit, bananas, and tahitian vanilla. Below is her blog post and recipe which she kindly shared with us. Enjoy reading and baking!
Do You Jujube?
Probably like me, you hadn't heard of the jujube?
And if you're anything at all like me, your curiosity would win.
The Jujube fruit
, also called the Red Date, has been enjoyed for its health and well-being properties for thousands of years in South-East Asia.
Packed with flavonoids, phenols and antioxidants, the fresh Jujube fruit has 20x more vitamin C than citrus fruits. It is also dense in Manganese and Iron, and boasts 18 out of the 24 important amino acids which are essential to the formation of more than 50,000 proteins found in the human body.
A number of scientific studies have found the jujube to be beneficial for insomnia, enhance mood, general gastrointestinal problems, and blood pressure. The high levels of vitamins and minerals help boost the immune system, build red blood cells, and are beneficial for overall energy and vitality.
This super-food is known to help uplift the mood, calm the mind, improve sleep, and boost the immune system.
Not to mention a low and naturally sweet snack, should you experience sugar cravings.
So forever passionate about creating low sugar, full flavour alternative patisserie it was time to marry the date flavours and textures into baked individual cakes. Abakus Foods
had kindly supplied various forms of the jujube and it seemed appropriate to begin with the crunchy textured date sprinkles.
Mindful that the dried dates would soften within the cake mixture, a simple remedy was to add a few extra pieces to the finished cakes.
This recipe is based on a butter and sugar creamed method, however I've reduced the added sugar content by a magical two thirds, using delicious coconut sugar and adding some previously caramelised ripe bananas.*
The natural sugar content of the dates and the humble banana, compensate for the large sugar reduction.
As with many of my recipes, I opt to use coconut blossom sugar which is a healthier and lower glycaemic alternative to refined sugar. Not to mention the incredible caramel flavour tones it adds to desserts and baked items.
To make this recipe extra, extra special I've added incredible Tahitian Vanilla Extract to lift the caramel flavours even further.
The prized of all vanillas, Tahitian must be treat with respect and gentle handling.
Adding at the end of a recipe without heat protects the delicate and intoxicating floral flavours.
I would like to thank Helen Wang at Abakus Foods for the opportunity and another ingredient discovery, now added to my ever growing epicurean encyclopaedia.
So without further ado, allow me to share a delicious and healthier recipe that is easy to re-create.
Banana, Jujube and Tahitian Vanilla Caramel Cakes
*Ripe Bananas are best when they begin to show small brown spots on the skin and perfect for baking. Nothing needs to be wasted, so please bake a healthy cake with the imperfects. Tip: This recipe will make 10-12 small and individual cakes. I used medium sized silicone caneles moulds; however use muffin or another alternative as you wish. Tip: Replace Tahitian Vanilla Extract with Madagascan Bourbon should you wish, however I thoroughly recommend you trying this exquisite vanilla variety. Tip: For gluten-free varieties, increase the liquid content with an additional egg or milk choice. Tip: For dairy-free, use alternative fat such as soya or sunflower. Skill - Easy to Intermediate Ingredients
100gm Creme Fraiche
70gm Coconut Blossom Sugar
1 tsp Tahitian Vanilla Extract
15gm Coconut Blossom Sugar
3 Small Ripe Bananas
Zest of 1 Lemon
150gm Unsalted Butter
50gm Coconut Blossom Sugar
1 tsp Vanilla Extract
150gm Plain Flour
15gm Baking Powder
3 Medium Eggs (beaten)
15gm Jujube Sprinkles
plus 10gm extra Equipment
Mixing Bowl and Electric Hand Mixer or Stand Alone
Muffin or Silicone Moulds (10-12)
Disposable Piping Bags Method
- In the saucepan, place the creme fraiche and coconut sugar. Put on a medium heat and bring to the boil, reduce to a gentle simmer and cook till the sauce is reduced by a third. Remove from the heat, place into a container to fully cool.
- In the frying pan, place the coconut sugar amd whole peeled bananas. Turn your heat to medium and gently cook to caramelise the bananas, until just soft. Remove the pan from the heat, add the lemon zest and place to one side to cool.
- Lightly oil or butter the silicone or muffin moulds
- Preheat the oven to 170c, 160cfan, 350f or Gas Mark 4.
- In your mixing bowl, place the coconut sugar and butter. Add the vanilla extract and beat together until light and fluffy in appearance, the sugar needs to be fully incorporated.
- Mash the cooled bananas with a fork.
- Sift the flour and baking powder together.
- Add the beaten eggs and a little flour to the butter mixture, beat well until fully incorporated.
- Add the remaining flour and gently mix until incorporated.
- Add the caramelised banana and gently fold into the cake mixture.
- Add the jujube sprinkles and three teaspoons of the caramel sauce to the cake mixture and finally fold together.
- Place the cake mixture into a piping bag and fill each mould 3/4 full, until all the mixture is used.
- If you're using silicone moulds, place onto a solid baking sheet.
- Bake the cakes in the pre-heated oven until golden and well risen.
- Remove from the oven and allow to fully cool. Tip: For an even base, turn the cake moulds upside down as they cool.
- Once the cakes are fully cool, place onto a cooling rack or baking tray.
- Take the caramel and if using, add the Tahitian vanilla extract blend together.
- Place the caramel sauce into a piping bag, cut the smallest tip off the bag as possible.
- Drizzle the caramel over the cakes.
- Finish the cakes with a light sprinkle of jujube pieces.
So there you are a delightful and deliciously healthier cake.
Buttery banana, sweet and crunchy jujube and fragrant coconut caramel...what are you waiting for?
Emma Carlton ©2017 All rights
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