Pake: Part 2 – Pie Harder!

RECIPE #9 – Part 2 of 3

You know sometimes even I have my pangs of conscience.  I pause in the midst of my kitchen skullduggery and I ponder that perhaps I should go easy on the poor souls for once.

Instead of using butter I could add a bit of reduced fat margarine – that stuff with the good cholesterol.  Or perhaps I could substitute a cupful of artificial sweetener here and there – they have some really good ones nowadays, and you would be really hard pressed to tell them apart from real sugar, especially if you’re using them in a cake.

But then I come to my senses, I remember who I am and what they are trying to do:  I am The CALORISER, cake baking super villain supreme, and they (meaning you) are trying to be skinny… and we can’t have that now, can we?  No, no, no, no, no………..

THE CHOCOLATE BLUBERRY CAKE

WHAT YOU WILL NEED

Equipment:

  • A 9 inch spring form cake tin
  • Silicone or baking paper
  • A large mixing bowl
  • A rubber mixing spatula
  • Several small bowls
  • An electric hand mixer
  • A measuring jug

Ingredients:

  • 1 pre-baked chilled blueberry pie (please refer to This Recipe)
  • 200 grams of fresh blueberries
  • 70 grams of cocoa powder (plus extra for dredging)
  • 2 teaspoons of instant coffee granules
  • 180 millimetres of boiling water
  • 225 grams of dark chocolate melted
  • 225 grams of butter at room temperature
  • 3 large eggs
  • 150 grams of blueberry or blackcurrant jam
  • 315 grams of self raising flour
  • 1 teaspoon of salt

This is the middle act of our trilogy, which means things are about to get very interesting indeed.  Like all good trilogies, the first part was a self contained tale, something to ease you into this magical world I am weaving. If you wanted to you could take the first episode on its own with a bit of instant custard and not worry about how the rest of the story unfolds.  However, for the truly adventurous, pie on its own is simply not enough…

Preheat the oven to 180˚C/350˚F/Gas Mark 4.

Start off by taking a spring form cake tin and lining it in the following manner: using the base plate as a template to draw around, cut out two circles of baking paper.  Then cut out two long strips of baking paper, making sure that each will over lap over half of the interior diameter of the tin and will rise at least an inch a half above the lip of the tin.  Grease the inside of the tin with a flavourless vegetable oil.  Line the sides of the tin with the strips and place both circles of baking paper onto the base of the tin:
IMG_4679IMG_4680Cover the outside of the tin with foil to guard against any leaking of the batter:
IMG_4681Wash and dry the blueberries.  Chop the larger fruits in half and dredge the berries in a couple of tablespoons cocoa powder:
IMG_4682IMG_4684In a measuring jug or mug, mix the cocoa and coffee with the boiling water to make a chocolate paste:
IMG_4685IMG_4686Break up the dark chocolate into a heatproof bowl and melt in the microwave and then set aside to cool slightly:
IMG_4693In a large bowl whisk the butter (or low fat margarine if you’re worried about the junk in your trunk).  Add the sugar and continue to whisk until the mixture is light and fluffy and then whisk in the jam:
IMG_4687IMG_4688IMG_4689IMG_4690Whisk in the eggs one at a time…
IMG_4691…And then fold in the flour and salt:
IMG_4692Stir in the chocolate/coffee paste and melted chocolate and then stir in the cocoa dredged blueberries:
IMG_4694IMG_4695Pour half the batter into the lined cake tin:
IMG_4696Take the chilled pre-baked blueberry pie out of its foil tin and plop it upside-down into the centre of the tin on top of the batter:
IMG_4697Pour in the remaining half of the batter, making sure to cover the pie:
IMG_4698Cover the top of the tin with a sheet of baking paper to protect the top of the cake from burning and then bake.  The baking time will be quite a bit longer than for an ordinary cake, because this is no ordinary cake.  It might take between an hour and 90 minutes.  Test the cake with a toothpick; if the pick comes out clean then the cake is done, if not then put the cake back in and test it again after another fifteen minutes.  Continue to do this until the cake is baked through.  While this first cake is baking you will have plenty of time to prepare the second cake…

THE MAPLE PECAN CAKE

WHAT YOU WILL NEED

Equipment:

  • A 9 inch spring form cake tin
  • Silicone or baking paper
  • A large mixing bow
  • A rubber mixing spatula
  • A couple of smaller bowls
  • An electric hand mixer
  • A zip lock bag
  • A rolling pin

Ingredients:

  • 1 pre-baked chilled apple pie (please refer to This Recipe)
  • 150 grams of crushed pecan nuts
  • 300 grams of butter at room temperature
  • 200 grams of dark brown sugar
  • 100 grams of caster sugar
  • 5 eggs
  • 300 grams of self raising flour (plus extra for dredging)
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 2 and a half teaspoons of baking powder
  • 4 tablespoons of maple syrup

Line the cake tin following the same procedure as you did for the chocolate blueberry cake:
IMG_4681Place the pecan nuts in a zip lock back and smash them to bits.  I didn’t happen to have any zip lock bags so I improvised with some clingfilm (because that’s how awesome I am).  Then dredge the smashed nuts in a couple of tablespoons of flour:
IMG_4701 IMG_4702Mix all the dry ingredients together in a small bowl, the flour, cinnamon, nutmeg and baking powder:
IMG_4700Whisk the butter:
IMG_4703Add the sugars and whip them into the butter until the mixture is light and fluffy:
IMG_4704 IMG_4705Whisk in the eggs one at a time:
IMG_4706Fold in the flour…
IMG_4707…Then add the dredged pecans and the maple syrup.  Stir until everything is well mixed:
IMG_4709As with the chocolate blueberry cake, pour in half the batter into the base of the prepared cake tin:
IMG_4710…And then blah, blah, blah that pie plopping business from before:
IMG_4711IMG_4712The chocolate blueberry cake will probably still be baking by the time you’ve finished the maple cake prep.  So just set it aside until the oven is free….  Unless, that is, you have two ovens.  In which case ooooh!  Get you Lady Fancy Knickers!

As before, cover the maple cake with a sheet of baking paper to protect it while baking, and be very patient.  After the initial hour to 90 minutes, keep testing the cake with a toothpick every fifteen minutes until it is completely baked through.

And now you should have two perfectly baked pie cake layers – a flawless and golden maple and pecan cake with an apple pie heart….
IMG_4715And a chocolate and blueberry pie cake which will be…. Oh my Wordsworth!  What’s happened here????
IMG_4714It appears that a gigantic crater has formed in the middle of the chocolate blueberry pie cake!  How one Earth are we going to salvage this disaster?

And with that cliffhanger, children, I shall leave you clinging on by your tenterhooks until next time and the thrilling conclusion to this nerve jangling (and belt busting) trilogy…..

TO BE CONTINUED

NUTRITIONAL ADVICE
Spock STUNNED 2

3 thoughts on “Pake: Part 2 – Pie Harder!

  1. Pingback: Pake: Part 2 – Pie Harder! | terrificwriter

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