Showing posts with label chocolate sprinkles. Show all posts
Showing posts with label chocolate sprinkles. Show all posts

Monday, June 22, 2020

Anthill orange yogurt cake

Bolo formigueiro de laranja e iogurte

Those of you who follow the news about Brazil probably know that the situation here is completely chaotic: not only we have to deal with a virus, we also have to deal with a psychopath in the presidency of the country. It has not been easy to keep sane.

I have found solace in the kitchen, cooking and baking, trying to make my days a little bit lighter and happier. I made this cake last week, using again the Epicurious’ yogurt cake as base and it turned out amazing: super tender, perfumed with orange, delicious. I added chocolate sprinkles in order to turn the cake into an anthill cake, a popular cake in Brazil.

I hope you like the recipe much as I did.

Anthill orange yogurt cake
slightly adapted from Epicurious

1 ½ cups (210g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
1 cup (200g) granulated sugar
finely grated zest of 1 large orange
¾ cup (180g) plain yogurt – I used sheep’s milk yogurt
½ cup (120ml) vegetable oil – I used canola
2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons chocolate sprinkles

Preheat oven to 180C/350°F. Lightly brush a 6-cup capacity loaf pan with oil, line it with baking paper and then brush the paper as well.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the sugar and orange zest and rub together with your fingertips until sugar is fragrant. Add yogurt, oil, eggs and vanilla and whisk until smooth. Fold in reserved dry ingredients, keeping 1 tablespoon reserved, just to blend – if batter is too lumpy, whisk for a few seconds. Stir the chocolate sprinkles into the reserved flour mixture, then fold everything into the batter.
Pour the batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a skewer or toothpick inserted into center of the cake comes out clean.
Let cake cool in pan on a wire rack for 15 minutes. Carefully and using the paper as a guide, remove cake from pan and transfer to the rack to cool completely.

The cake can be stored in an airtight container at room temperature for up to 3 days.

Serves 8

Friday, August 24, 2007

Brazilian candy in tiny cups: brigadeiro, beijinho and bicho-de-pé

Brazilian candy in tiny cups: brigadeiro, beijinho and bicho-de-pé

Brigadeiro and beijinho are very popular types of candy served in parties here in Brazil - bicho-de-pé is a bit less usual, but equally adored.

They all start with a can of sweetened condensed milk - something we love around here. Many of our dessert/candy recipes call for it.

The difference is in the flavors: beijinho is made with coconut, brigadeiro is chocolatey and bicho-de-pé is (artificially) strawberry flavored.

After the candy is cooked and left to cool down, it is shaped into balls and rolled on some sort of coating (granulated sugar, desiccated coconut, chocolate sprinkles) and then placed into very small fluted paper cups (don’t mind the horrible photo, I made these for her birthday last year):
Since I was making all the candy without any help - my sister/birthday girl/sous chef had another birthday party to go to that afternoon - I decided to spare some time and use an idea I'd seen in a couple of websites - to serve the candy inside small cups. I bought tiny plastic cups (15ml each), poured the candy while still hot inside them (before the mixture starts to firm up) and served with small wooden spoons.

The candy was a huge hit at the party – a lot more than the cake! :)

Brazilian candy in tiny cups: brigadeiro, beijinho and bicho-de-pé

Beijinho

1 can sweetened condensed milk (395g)
1 tablespoon unsalted butter
5 tablespoons unsweetened desiccated coconut

Mix the condensed milk, butter and coconut in a saucepan and cook over low heat, stirring constantly – when the bottom of the pan starts to show and the mixture is a bit thicker, remove from heat and immediately pour the candy into the cups.
After it’s completely cool, sprinkle with unsweetened desiccated coconut and decorate with a clove.
If you want to shape the candy into balls, pour the mixture onto a greased plate and let it cool completely before using. Lightly coat your hands with butter, grab small portions of candy and roll into balls. Roll them in unsweetened desiccated coconut or granulated sugar and place in small fluted paper cups. Decorate each ball with a clove.

Makes 25 tiny cups (15ml) or 40 balls (approx. 2cm each)

Brazilian candy in tiny cups: brigadeiro, beijinho and bicho-de-pé

Brigadeiro

1 can sweetened condensed milk (395g)
1 tablespoon unsalted butter
2 tablespoons cocoa powder

Mix the condensed milk, butter and cocoa powder in a saucepan and cook over low heat, stirring constantly – when the bottom of the pan starts to show and the mixture is a bit thicker, remove from heat and immediately pour the candy into the cups.
After it’s completely cool, sprinkle with chocolate sprinkles.
If you want to shape the candy into balls, pour the mixture onto a greased plate and let it cool completely before using. Lightly coat your hands with butter, grab small portions of candy and roll into balls. Roll them in chocolate sprinkles and place in small fluted paper cups.


Makes 25 tiny cups (15ml) or 40 balls (approx. 2cm each)

Brazilian candy in tiny cups: brigadeiro, beijinho and bicho-de-pé

Bicho-de-pé

1 can sweetened condensed milk (395g)
1 tablespoon unsalted butter
½ package (40g) strawberry flavored gelatin powder

Mix the condensed milk, butter and gelatin in a saucepan and cook over low heat, stirring constantly – when the bottom of the pan starts to show and the mixture is a bit thicker, remove from heat and immediately pour the candy into the cups.
After it’s completely cool, sprinkle with granulated sugar – I preferred to use a tiny piece of strawberry.
If you want to shape the candy into balls, pour the mixture onto a greased plate and let it cool completely before using. Lightly coat your hands with butter, grab small portions of candy and roll into balls. Roll them in granulated sugar and place in small fluted paper cups.

Makes 25 tiny cups (15ml) or 40 balls (approx. 2cm each)

Thursday, August 2, 2007

Brazilian anthill cake

Brazilian anthill cake

This cake is called “anthill cake” because when you slice it, it looks like there are a thousand ants inside it:

Brazilian anthill cake

Don’t be scared! These are chocolate sprinkles. :)

I think I had not eaten this cake in 8 years or so – I’m not kidding!
It’s a very traditional cake here and delicious even without any icing. Some recipes call for desiccated coconut, but the one I grew up baking doesn’t.
I used to bake this cake all the time when I was a teenage baker. It would be the perfect afternoon snack for me, my brother and Julio (my stepmother’s son) after we finished our homework.
The first time I made this cake was bit tragic, though: I poured too much batter in the pan and then it started to overflow… The batter on the oven got burnt and the kitchen was full of smoke. As I was a silly girl, I gave up the cake and went to my room to cry.

That day, we had company at home: my cousin Daniel and a friend of the boys’ were there, too.
Half an hour or so after the disaster, the 4 boys came to talk to me. They told me they had cleaned the oven and also washed the cake pan; they asked me to bake the cake again – of course I couldn’t say no to such a sweet request!

This time I used a recipe from a friend for the cake and chose the same chocolate icing I used for my Brazilian carrot cake. And apparently I haven’t learned my lesson – again, cake pan was a bit too small:
Brazilian anthill cake

3 eggs
pinch of salt
240g sugar
200g unsalted butter, room temperature
200ml milk
300g all-purpose flour
1 tablespoon baking powder
6 tablespoons chocolate sprinkles

Chocolate icing:
2 tablespoons cocoa powder
4 tablespoons sugar
1 tablespoon unsalted butter
2 tablespoons milk

For the cake: Preheat the oven to 180ºC/355ºF. Grease and flour a 24cm ring pan.
Separate the egg whites from yolks being careful to not contaminate the whites with the yolks. Beat the egg whites with the salt until stiff peaks form. Set aside.
Using a mixer, beat yolks, sugar and butter until light and creamy. Start adding the flour, alternating with the milk and beat well.
Add the baking powder and the chocolate sprinkles and mix well with a spoon. Fold in the egg whites – the batter is very thick. Pour into prepared pan and bake for 40 minutes or until a skewer inserted comes out clean.
Cool in the pan for 10-15 minutes then invert the cake onto a serving plate.
Make the icing: mix all the ingredients in a small saucepan and cook over high heat until it boils.
Remove from heat and pour it over the cake.

Serves 10-12.

Brazilian anthill cake

Related Posts with Thumbnails