Anyone can bake a cake, but tell people you steamed one and you’re sure to be awarded with much praise. Best of all, the result is an almost impossibly moist dessert. The cake will firm up if placed in the refrigerator in an airtight container overnight before slicing. A drizzle of the almond cream puts it over the top. It’s also great with a simple scattering of raspberries.
1/2 cup (125 mL) palm sugar or other natural sugar
1/4 cup (60 mL) water
3 Tbsp (45 mL) unsalted butter
4 oz (113 g) unsweetened 100% chocolate, finely chopped
2 tsp (15 mL) vanilla or chocolate extract, divided
5 large free-range eggs, separated
1/2 cup (125 mL) + 2 Tbsp (30 mL) whole wheat pastry flour
2 tsp (10 mL) instant espresso powder (optional)
1 tsp (5 mL) cinnamon
1/3 cup (80 mL) + 1 Tbsp (15 mL) unsalted almond butter
3 Tbsp (45 mL) low-fat evaporated milk
2 Tbsp (30 mL) pure maple syrup
In double boiler or heatproof bowl set on top of pot of simmering water, combine sugar, water, and butter. Heat for 3 minutes, or until butter is fully melted. Remove from heat and add chocolate. Set aside for 5 minutes, letting chocolate melt undisturbed. Stir in 1 tsp (5 mL) vanilla or chocolate extract.
Add egg yolks, one by one, to chocolate mixture, mixing well after each addition. Add flour, espresso powder (if using), and cinnamon, mixing until flour is just incorporated.
In bowl of stand mixer, with hand-held electric mixer, or by hand using whisk, beat egg whites until they form stiff peaks. Mix about 1/5 of beaten egg whites into batter, stirring well to incorporate. Then gently fold in remaining egg whites, taking care not to deflate the mixture. Pour cake batter into 8 in (20 cm) greased cake pan or springform pan.
Carefully place cake pan into steamer with at least 2 in (5 cm) of water under tray bottom. If you are using a steamer with a metal lid, wrap lid in clean tea towel before closing so that condensation from the lid doesn’t drop onto the cake.
Steam for 18 minutes, or until surface and edges of cake are set but the middle is still custardlike when pricked with a toothpick. Remove cake pan from steamer and let cool to room temperature, covered with tea towel.
To make almond cream, combine almond butter, evaporated milk, maple syrup, and remaining 1 tsp (5 mL) vanilla or chocolate extract in blender or food processor container. Blend just until mixture is creamy. If the mixture is too liquid, blend in more almond butter.
Serve slices of cake with almond cream.
Each serving contains: 415 calories; 13 g protein; 30 g total fat (12 g sat. fat, 0 g trans fat); 34 g total carbohydrates (16 g sugars, 5 g fibre); 103 mg sodium
source: "Full Steam Ahead", alive #363, January 2012
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.