Peanut Chocolate Cake

Today, I wish to re-post a delicious chocolate cake recipe of my mother that I had posted last year.

Today’s music features Arabic pop. The first clip is a song, by Samira Said and Cheb Mami, that has special meaning to me. Sometimes when I am stuck in my writing process, I turn to music to clear my head and focus. The type of music that helps me at one time does not necessarily help at another time so I usually experiment with a few before I come across the right one for the particular writing. One of the times I faced a writing block was during the writing of my master’s thesis. After several non-productive days and many music listening hours later, I found myself listening to an online Arabic pop radio stream. From the moment, this song came on, I felt very much energized and focused and soon started working on my writing. This was the song that pulled me through the subsequent weeks of thesis writing and as such, I retain a fondness for it.

The next clip is a recent release of Diana Haddad, another Arabic pop singer that I used to listen to.

Have a wonderful day and enjoy this cake!
Peanut chocolate cake

Peanut Chocolate Cake

  • Servings: 8-10
  • Difficulty: average
  • Print

Peanut Chocolate Cake
Ingredients:

  • Vegetable oil margarine – ¾ cup + 1 tbsp (for frosting)
  • Sugar – 1 cup
  • Banana – ½ , as an egg substitute
  • Wheat flour – 1 ½ cup
  • Soya milk – 1 cup
  • Peanut – ½ cup, coarsely ground + 2 tbsp (for frosting)
  • Vanilla – 2 tsp
  • Cocoa powder – 2 tbsp + 1 tsp (for frosting)
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
  • Icing sugar – 2 tbsp, for frosting

Method:

  1. Sift the dry ingredients – the wheat flour together with the cocoa powder, baking powder and baking soda – and keep aside.
  2. Mash the banana in a bowl. Add the margarine and sugar to the bowl and whisk them together.
  3. Gradually add the soya milk and continue whisking.
  4. Stir in the coarsely ground peanuts and vanilla essence.
  5. Slowly fold in the dry ingredients.
  6. Pour the cake batter into a greased tray and bake at 190⁰C/374⁰F for 40 mins.
  7. Whisk 1 tbsp margarine together with 1 tsp cocoa powder, 2 tbsp icing sugar and 2 tsp ground nuts to make the frosting.
  8. Spread evenly on surface of the peanut chocolate cake, after the cake has sufficiently cooled.

Recipe source: Raji Thillainathan.

Savoury vegan pie

The recipe I would like to share today is the recipe for a pie that my mother made recently. It was delicious and very filling and included lots of vegetables and even passion fruit and peanuts.

A slice of pieSavoury vegan pie

Time taken:  1 ½ hours

Serves 6 or 8

Ingredients:

Base:

  • Wheat flour – 1 cup
  • Vegetable oil margarine – ¼ cup
  • Salt, to taste

Filling:

  • Green peas – ¾ cup
  • Carrot – ½ cup, chopped and grated
  • Tomatoes – ¾ cup
  • Cabbage – 2 tbsp, shredded
  • Potatoes – 1 or 2
  • Onion – ½
  • Chilli – 1
  • Crushed peanuts – 1 tbsp
  • Ginger – ½ or 1″, as per taste
  • Garlic – 3 or 4 cloves
  • Pepper and salt, to taste
  • Low fat oil (sunflower or canola) – 2 tbsp

Top layer:

  • Soya milk – 1 cup
  • Urad dhal/ Ulunthu flour – 2 tbsp
  • Wheat flour – 1 tbsp
  • Passion fruit – 1
  • Rosemary – 1 tsp
  • Sesame seeds – 1 tsp
  • Chilli or capsicum – 1
  • Onion – ¼
  • Salt and pepper, to taste

Method:

  1. Make the dough for the pie base by mixing the wheat flour, margarine and salt, to taste and kneading it. Let the dough rest while making the filling for the pie.
  2. Boil the tomatoes and mash them slightly. Boil the potatoes and cabbage.
  3. Heat 2 tbsp oil in a pan and fry the ginger and garlic. Then add the onion and crushed peanuts and fry for a few minutes.
  4. Add the slightly mashed, boiled tomatoes to the pan and then add the carrots followed by the green peas and finally the potatoes and cabbage.
  5. Add pepper and salt, to taste. Keep aside the vegetable filling.
  6. In a saucepan, heat the soya milk with 2 tbsp urad dhal and 1 tbsp wheat flour. Bring to a boil, adding salt and pepper, to taste.
  7. When the sauce begins to thicken, add the pulp of passion fruit to give the mix a tangy and fruity flavour.
  8. Take the pie pan and roll out the pie base, covering the pan.
  9. Spoon the vegetable filling on top of the pie base and level it smoothly across the pan.
  10. Pour the tangy batter-like sauce over the vegetable filling.
  11. Sprinkle chopped onion, capsicum or green chilli and the rosemary and sesame seeds over the sauce covering the pie.
  12. Bake for 30 – 40 mins at 220⁰C/ 428⁰F.
  13. Serve hot with some spicy chutney or sauce.

Recipe source: Raji Thillainathan.

Peanut Chocolate Cake

I generally like my mother’s chocolate cakes a lot. Recently, she tried out a nutty vegan version of her chocolate cake which came out really delicious. Here is my mother’s recipe for the yummy cake.

Peanut Chocolate Cake

Time taken: 50 mins

Serves 8 to 10

Peanut chocolate cake

Ingredients:

  • Vegetable oil margarine – ¾ cup + 1 tbsp (for frosting)
  • Sugar – 1 cup
  • Banana – ½ , as an egg substitute
  • Wheat flour – 1 ½ cup
  • Soya milk – 1 cup
  • Peanut – ½ cup, coarsely ground + 2 tbsp (for frosting)
  • Vanilla – 2 tsp
  • Cocoa powder – 2 tbsp + 1 tsp (for frosting)
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
  • Icing sugar – 2 tbsp, for frosting

Method:

  1. Sift the dry ingredients – the wheat flour together with the cocoa powder, baking powder and baking soda – and keep aside.
  2. Mash the banana in a bowl. Add the margarine and sugar to the bowl and whisk them together.
  3. Gradually add the soya milk and continue whisking.
  4. Stir in the coarsely ground peanuts and vanilla essence.
  5. Slowly fold in the dry ingredients.
  6. Pour the cake batter into a greased tray and bake at 190⁰C/374⁰F for 40 mins.
  7. Whisk 1 tbsp margarine together with 1 tsp cocoa powder, 2 tbsp icing sugar and 2 tsp ground nuts to make the frosting.
  8. Spread evenly on surface of the peanut chocolate cake, after the cake has sufficiently cooled.

Recipe source: Raji Thillainathan.