MINI PLUM CAKES WITH PASSION FRUIT AND MANGO JELLY

SERVES 16 MINICAKES

FOR THE CUPCAKES

2 1⁄2 cups (310 g) (11oz) flour

1 cup (220 g) (7.8oz) brown sugar

2 tsp baking powder

1⁄2 tsp salt

1⁄4 tsp ground cardamom

1⁄4 tsp cinnamon

1 tsp vanilla extract

3⁄4 cup (200 g) (7.1oz) passion fruit juice

1⁄2 cup (120 g) (4.2oz) sunflower oil

Sesame seeds

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) mango juice

1⁄4 cup (60 g) (2.1oz) water

2 1⁄2 tbsp (30 g) (1.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

3 cups (720 g) (25oz) margarine cream

1⁄2 tsp (2 g) (0.07oz) passion fruit essential oil

Yellow food colouring

Mango jelly

NUTRITIONAL VALUES

Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, cardamom, and baking powder).

In a mixing bowl, combine the passion fruit juice, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each mini plum cake liner with the batter and top with a pinch of sesame seeds.

Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

To make the jelly, combine the water, sugar, agar, and mango juice in a saucepan. Place it over medium heat and, once it begins to boil, pour it into a rectangular mould.

Place it in the refrigerator to chill.

Combine the margarine cream, essential oil of passion fruit, and food colouring. This mixture should be used to decorate each mini plum cake. Make small cubes of jelly and use them to decorate each piece.

CHOCOLATE AND PASSION FRUIT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPACKES

1 3⁄4 cups (230 g) (8.1oz) flour

1 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.75 ounces (200 g) water

1⁄2 cup (110 g) (3.9oz) sunflower oil

1 ounce (30 g) 70 percent chocolate

FOR THE DECORATION

1⁄2 cup (100 g) (3.5oz) vegetable cream

1⁄4 cup (50 g) (1.8oz) passion fruit juice or pulp

5 ounces (146 g) 70 percent chocolate

2⁄3 cup (150 g) (5.3oz) vegetable whipping cream

1⁄2 cup (100 g) (3.5oz) water

1⁄2 cup (100 g) (3.5oz) sugar

1 lemon

NUTRITIONAL VALUES

Calories: 432kcal
Fat: 14.5g (4g S.Fat)
Carbs: 28.9g
Protein: 52.4g
Sugar: 10.3g
Sodium: 233mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). In a double boiler, melt the chocolate and combine it with the oil. Combine the water, chocolate mixture, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with this batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.

Cut the lemon peel into thin strips to make the decoration. Bring the water and sugar to a boil, then add the lemon strips and leave to crystallise for 20 minutes over low heat. Remove from the heat and set aside to cool to room temperature. 1/2 cup (100 g) cream with passion fruit, boiled Pour the chocolate over the cream and fruit mixture in a bowl. To make a smooth ganache, whisk all the ingredients together. Whip and combine 2/3 cup (150 g) whipping cream with the ganache until it resembles mousse. Mousse and candied lemon strips should be used to decorate each cupcake.

PASSION FRUIT “WHITE CHOCOLATE” MOUSSE WITH FRESH RASPBERRIES

SERVES 1 3/4 PINT

One 12-oz (340-g) container soft silken tofu

3⁄4 cup (181 g/6.4 oz) soy milk

2 passionfruit juiced

1⁄2 cup plus 1 tbsp (121 g/4.2 oz) vegetable oil

3⁄4 cup (150 g/5.3 oz) evaporated cane juice sugar

2 tbsp (37 g/1.3 oz) organic shredded coconut

2 1⁄4 tsp (12 g/0.4 oz) vanilla extract

1⁄4 cup (25 g/0.88 oz) finely grated lime zest

1 cup fresh raspberries

SPECIAL EQUIPMENT

Ice cream maker

NUTRITIONAL VALUES

Calories: 761kcal
Fat: 68.1g (13.1g S.Fat)
Carbs: 27.9g
Protein: 7.8g
Sugar: 15.6g
Sodium: 60mg

METHOD

In the bowl of a food processor, combine all of the ingredients except the lime zest and process for 1 minute, or until creamy. Pour the mixture into a medium mixing bowl and stir in the lime zest.

Process the mixture in an ice cream maker according to the manufacturer's instructions.

Allow the agar agar flakes to stand for 10 minutes before serving.

Bring the saucepan to a boil over medium-high heat. Reduce the heat to a low simmer and cook for about 5 minutes, whisking frequently, until the agar agar flakes are completely dissolved. Take the pan off the heat and add the espresso. Allow the mixture to cool for 15 minutes.

Pour the mixture slowly over the lemon layer in each wineglass. Refrigerate for at least 2 hours before serving. Serve the desserts with a dollop of non-dairy whipped topping or Coconut Whipped Cream and fresh raspberries, if desired.

PASSION FRUIT CUPCAKES

SERVES 12 CUCPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup (200 g) (7.1oz) passion fruit juice

1 tsp vanilla extract

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 lemon

FOR THE CREAM

10 cups (600 g) (21oz) white chocolate whipped cream

3 tbsp (45 g) (1.6oz) Seagram’s gin

FOR THE DECORATION

White chocolate cream and gin

3 pieces of passion fruit

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the passion fruit juice, vanilla extract, grated lemon peel, and oil in a mixing bowl. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Whip the whipping cream, then add the gin and stir with a spatula in circular motions to prevent the cream from losing its bubbles.

Cupcakes should be decorated with cream and passion fruit pulp.