Irish Whiskey Cake with Avocado Cream Frosting

Cake Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Frosting Prep Time: 5 minutes

When I first imagined making this scrumptious cake, I thought it should be round. But then I thought, "Naaah, decorated cupcakes are more fun." I also bought a clover leaf cake pan and delved right into the festive spirit of St. Patrick's Day.

The one thing I was sure about was to rid the cake and frosting of all that butter without taking away the rich flavors. My version of this springtime cake contains no butter - the "cream" in the frosting comes from fresh avocado with an added tangy surprise. The result is a rich and delicious Irish Whiskey Cake. And, no matter what shape you decide to give this dessert, you and your guests can reach for that second or third piece guilt free - enjoy!


For the Cake:
2 ¾ cups all-purpose, unbleached flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups granulated sugar
½ cup vegetable oil
5 large eggs
½ cup whiskey
1 teaspoon vanilla extract
zest of 1 lemon
One 10 or 11-inch spring form or conventional round cake pan*, one clover leaf cake pan, or two muffin pans lined with 24 baking cups

Preheat oven to 325F˚. Grease and flour either a 9-inch round cake pan or a clover leaf cake pan; set aside. If making cupcakes, line the muffin pans with baking cups and set aside.

In a 1-quart bowl, combine the flour, baking powder and salt; set aside. In either a stand mixer fitted with a bowl or a conventional mixing bowl (using a hand mixer), beat together the sugar, oil, eggs, whiskey, vanilla and lemon zest until smooth. On low speed, stir in the dry ingredients and mix until batter is smooth, about 2 to 3 minutes.

Pour the batter into desired cake pan or into the muffin cups.
Place cake pan on a rack positioned in center of oven and bake 30 to 35 minutes or until knife inserted in center comes out clean.

Alternatively, place muffin pans on top and bottom oven racks and bake 20 to 25 minutes or until knife inserted in center of one cupcake comes out clean. Transfer cake pan or muffin pans to counter and set aside to cool. When cake is completely cooled, unmold it and transfer to a serving platter; set aside. Make Avocado Cream Frosting.

For the Avocado Cream Frosting:
2/3 cup freshly mashed avocado
5½ to 6½ cups powdered sugar
2 to 2½ tablespoons freshly squeezed lemon juice
One 4.25-ounce Decorating Green Icing Tube fitted with a straight tip (optional)

In a 1-quart mixing bowl, whisk together the mashed avocado (with all lumps broken down) and 5½ cups of the powdered sugar. Mix in the lemon juice and whisk until smooth. If frosting appears to thin, add a little more sugar and whisk until consistency is smooth and creamy but firm enough to hold its shape on top of cake or cupcakes. With a spatula or flat, round-tipped knife, frost the cake or cupcakes. Using the tube fitted with a tip, make decorations over frosting.

The cake or cupcakes can be served the same day or made a day ahead, covered in a foil tent and refrigerated. To foil tent a cake, place 6 to 8 toothpicks halfway into cake and spaced out throughout cake surface. Create a tent with aluminum foil sheets that are large enough to cover cake and secure around platter edges.

*Note - A 10 or 11-inch square cake pan can be used as well.

Text and Photographs © Nancy Real 2011

Corn Pudding with Coconut Sauce (B'baw Poat - Cambodia) - Vegan

Prep Time: 25 to 30 minutes
Makes: Six to eight 1/2 cup Servings

Recently, I've been preparing to teach a culinary course related to the J. Paul Getty Museum's exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I've also been amazed by the cuisine of Cambodia (inspired by the gastronomy of various Southeast Asian and European countries). These exotic foods and fine flavors have made it difficult for me to single out a Cambodian recipe. Held in captivity by my sweet tooth, I chose this exquisite pudding made with fresh corn and coconut sauce - B'baw Poat.

This delicacy can be enjoyed as a quick breakfast, an afternoon "pick-me-upper" or dessert . Don't freak out about the seemingly large yield of the recipe - every time I make this pudding, I gobble up three servings on the spot!

Ingredients for the Pudding:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

In a 4 or 5-quart saucepot, combine all ingredients and stir. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water. Cook an additional 5 to 7 minutes, stirring occasionally. Pudding is done when you can see the white centers or dots of the tapioca pearls. . Cover saucepot and remove from heat; let stand 5 to 10 minutes. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins. Cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

Meanwhile, prepare the coconut sauce -

Ingredients for the Coconut Sauce:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth. Bring to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

B'baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs © Nancy Real 2011

Pouding Chômeur (Pudding of the Unemployed)

Active Prep Time: 30 minutes
Inactive Prep Time: 35 minutes (for baking)

Makes 1 cake (10 to 12 servings)

I first heard of Pouding Chômeur in Montreal, Quebec, Canada, when my aunt Pierina married a wonderful gentleman of French descent. Although my Uncle Denis mentioned "le gâteau chômeur" quite often, it would be years before I actually tasted it.

Pouding Chômeur (sometimes called "le gâteau chômeur") is literally the poor man's pudding or cake. Originating in the French province of Quebec, Canada, the cake was created in 1929 by some female factory workers - this was the time of the Great Depression. Traditionally, it was made with flour, brown sugar and other inexpensive ingredients. Then and now, the most common ingredient of this cake, pure maple syrup, hails from an abundance of trees in the forests of Quebec.

This vanilla-infused cake is bathed in a delicate maple cream sauce. In essence, this is what turns the cake into a moist, pudding-like dessert. I have created this version of Pouding Chômeur in honor of Labor Day.

Enjoy le pouding "avec une bonne tasse de café" (with a good cup of coffee).

Ingredients for the Cake:
2 cups all-purpose, unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/3 cups milk
Strawberries (for garnish)
5-Minute Sweetened Whipped Cream (previously published on this blog)

Preheat oven to 350F˚. Grease and flour a 9 X 13-inch rectangular baking pan and set aside.

In a 1-quart mixing bowl, combine the flour, baking powder and salt; set aside.

In a 2-quart mixing bowl, using a hand mixer, beat together the butter, sugar, eggs and vanilla extract. Stir in the dry ingredients alternately with the milk. Pour the cake batter into prepared pan.

Place pan on rack positioned in center of oven. Bake for 30 to 35 minutes or until a knife inserted in center of cake comes out clean. Remove cake from oven and set on a counter to cool. Meanwhile, make the sauce -

Ingredients for the Maple Cream Sauce:
1-1/2 cups pure maple syrup (12 ounces)
1-1/2 cups brown sugar, lightly packed
1 cup heavy whipping cream

Combine all ingredients in a 1-quart saucepot and bring to a boil; lower heat to medium. Stir the sauce with a wire whisk until heated through and it turns golden-opaque.

Transfer the sauce to a 2-cup glass or porcelain bowl and cool to room temperature.

At serving time, drizzle a little maple cream sauce onto individual dessert plates. Cut the cake into 3-inch squares and place over sauce on plate. Drizzle a little more sauce over cake; garnish with strawberries and 5-Minute Sweetened Whipped Cream.

Note: The cake and maple cream syrup can be made a day ahead. Place cake on counter 4 hours before serving so that it can warm to room temperature.

Text and Photographs © Nancy Real 2010