Wednesday, 27 March 2013

The Daring Bakers' March 2013 Challenge - Hidden Veggies

I thought I should put in an extra concerted effort to post this month's Daring Bakers' challenge on time, since I was in fact the host!

Here's the obligatory challenge post blurb to prove it...

Ruth from Makey-Cakey was our March 2013 Daring Bakers' challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Yep - I was the evil mastermind behind this months challenge which saw bakers around the world going to great lengths to disguise some veggies in their cakes, bakes, puds and sweets. And boy did folk get creative - in fact I'm going to post a roundup of some of the most inspiring offerings tomorrow, once everyone has published their posts.

In the challenge specification I gave everyone free reign to use whatever veggies they wanted, however they felt like it, although I also gave them a couple of suggestions - Banana and Spinach Muffins, Chocolate Cashew Kidney Bean Brownies, and Parsnip and Caraway Cake which have also previously featured on Makey-Cakey.

As well as encouraging others to get creative in their veggie hiding, I obviously had to join in too, and got a little bit carried away, squeezing in three different hidden veggie experiments this month.

Firstly, I thought I'd pay tribute to my Scottish-ness and make traditional Scottish Macaroons. These are a million miles away from the elegant French macarons which are delicately flavoured, pastel coloured sandwiches of crisp sweet almond perfection. In fact, they are traditionally made with mashed potato!

What's with the blue coconut - I was feeling Braveheart-ish!
In their most basic form, Scottish Macaroons can be made form just mashed potato and icing sugar (crazy, but believe me it works!). I fancied them up a bit, and added a drop of glycerine to help it set without going crunchy. I also added a little zap of lemon extract for flavour.

Scottish Macaroons (makes 1 8x13 inch tray which cuts into 40-50 pieces)

  • 225g mashed potatoes (floury is good - waxy isn't so great)
  • Icing sugar (around 1kg)
  • A couple of drops of glycerine
  • 1 tsp lemon extract
  • 100g dark chocolate
  • 2 tbsp dessicated coconut

Take your mash and beat them with an electric whisk until smooth - you need them to be as lump-free as is humanly possible.
Gradually add the icing sugar, sieving it in each time and beating well - I added it 150g at a time.
Don't worry when you add the sugar and your mash immediately turns into runny potato soup - it will thicken back up eventually.
After a couple of additions of sugar, add the glycerine and lemon too.
Keep adding icing sugar until the mixture becomes stiff and doughy.
Press into a greased swiss-roll or brownie tin and leave to set overnight.
Cut into pieces and turn out onto a tray, then leave upside down for a couple of hours to let the bottoms firm up too (if only firming up real bottoms was this easy!)
Melt the chocolate and drizzle over the top of the squares, then sprinkle with coconut and leave for the chocolate to set.
Well beaten mash
Interim stage - potato and icing sugar soup!
We shared this with friends and family on a very cold day when a whole host of crazy people (Mr E, Grandad E, Uncle P and Auntie L included) were competing in a rather snowy and muddy adventure race - it provided instant pre/post race sugar for the runners, and a proxy to warmth for the spectators!

Proof that it all works out OK in the end, if you just keep adding icing sugar - if only the rest of life were that simple...
Next up, I decided to see if swede (or turnip, or rutabaga depending what part of the world you're in!) would work in a cake. I have to say, even I had a certain sense of trepidation whilst this one was baking - was it a veggie too far - but the end result was delicious and no hint of swede detectable. I shared it with my colleagues at work and 0/12 guessed swede, or indeed any veggie at all in it, and 3 folk asked for the recipe - so I'd definitely hailing this a success. Oh yes, and it's gluten free and dairy free :o)

Well hidden swede - yum!
Lemon Polenta Poppyseed Swede Cake (Makes 1x 8 inch round cake)

  • 200g peeled raw swede
  • 110g polenta
  • 25g brown rice flour
  • 100g sugar
  • 50g dairy free margarine
  • 1 egg
  • 1 tsp baking powder (gluten free)
  • 1 tsp vanilla extract
  • 1 tbsp poppy seeds
  • 3 tbsp lemon puree (mine came from a jar I got in a health food shop)
  • 2 tbsp icing sugar
  • 2 tsp lemon juice

Preheat the oven to 180C (160C fan) and grease and base-line an 8 inch round cake tin.
Cube, boil and mash the swede (don't salt it!).
Add the margarine and mash it again.
When you think it's mashed enough, mash it a little bit more - bits of unmashed swede will give the game away!
Mix in the sugar and vanilla, then add the egg and lemon puree.
Finally add the rice flour, polenta, baking powder and poppy seeds and stir well.
Pour into the prepared tin and bake for around 30 mins until risen and golden, and springy on top.
Cool in the tin for 5-10 mins then turn out onto a wire rack.
Mix together the icing sugar and lemon juice for the glaze, then drizzle over the top and allow to dry before sharing and amazing your friends or family when you reveal the hidden veg!

And lastly... I made a tomato soup cake, which I'm not going to share a recipe for here, because I pretty much just followed this one for 'Tomato Soup Phoenix Cake', just that instead of the cinnamon, I added 25g cocoa powder. I wasn't able to taste it, since the Campbell's Condensed Cream of Tomato Soup I used isn't dairy free. Mr E was duly dispatched to work with it, to see if anyone there could guess what was in it. One person did - and even once they knew, the rest still happily ate it - another hidden veggie success.
Chocolate Tomato Soup Cake

31 comments:

  1. I like the look of the macaroons - they look like coconut ice. Thanks for hosting this month.

    ReplyDelete
  2. Thank you for fun and very interesting challenge! All your recipes look very delicious :)

    ReplyDelete
  3. Thank you so much for the challenge! I had lots of fun with mine. Also, I was just in Scotland and I was wondering what these "macaroons" I kept seeing were. Now I know! I want to try all of these recipes now and see if I can trick people, haha.

    ReplyDelete
  4. Thanks a lot for this amazing challenge! I really enjoyed it, and it was absolutely yummy!

    ReplyDelete
  5. Thank you for this amazing challenge, I had so much fun! Your recipes for hidden veggies are interesting and sound delicious.

    ReplyDelete
  6. Ruth, thank you so much for the truly inspiring challenge! You were a wonderful hostess. Will have to try your recipes as well :o)

    ReplyDelete
  7. Ruth, thanks so much for hosting the challenge. I enjoyed it alot :)
    You choices look yummy ;)

    ReplyDelete
  8. Thanks for hosting this month's challenge! I really want to try making those Scottish macaroons too - they sound fabulous!

    ReplyDelete
  9. Thank you very much for this challenge. I really enjoyed it.

    ReplyDelete
  10. Thanks a lot for this challenge, it's been great fun! Your potatoes macaron look great :)

    ReplyDelete
  11. Thanks for such a fun challenge this month! I love using veggies in my baked goods, and this gave me a good excuse to try something besides muffins and quick breads!

    ReplyDelete
  12. Thanks for the great challenge! I was very happy to finally make a dessert with zucchinis!!!

    ReplyDelete
  13. This idea was fantastic Ruth, a real challenge! Thanks for being a great host. The Scottish macaroons intrigue me - I'm going to have to try making them.

    ReplyDelete
  14. Thank you, Ruth, for this truly awesome and creative challenge! I can't wait to see how many veggies I can bake into cakes, muffins and other sweet things. You were an awesome hostess and I loved this challenge!!

    ReplyDelete
  15. Fun challenge! Thank you for putting this together.
    I bet that kids around the world were befuddled this month when their mums told them to eat their veggies and then gave them dessert :-0

    ReplyDelete
  16. Fantastic challenge Ruth, and an impressive array of goodies you baked this month! I'll definitely be trying to add undetected veggies to my baking in the future :)

    ReplyDelete
  17. Thank you so much for this challenge Ruth!
    I had so much fun with it and for once I was happy feeding my kids dessert!

    ReplyDelete
  18. Thank you Ruth for this crazy daring challenge! It really made me think because it sort of eeeked me a little to think of veggies in my cake. But I came up with sweet potato pizzelle and I was really happy with them. My goodness! Hasn't everyone been so inventive? I love these challenges! Thank you for hosting!

    ReplyDelete
  19. You are the coolest Ruth. Thank you for hosting one of the best and most challenging challenges. Love how you immersed yourself into it too. THANK YOU! {PS I did make pumpkin chocolate brownies too, and that is thanks to you as well!}

    ReplyDelete
  20. Thank you Ruth, this is amazing. I loved these Macaroons...what an innovative idea. I baked your Cashew Kidney Bean Brownies and just loved it. I was just about to post but I think the Daring Bakers website is down...it isnt working.I will post as soon as it is up. Thanks again for great recipes...am gona try all of them one by one.

    Nina
    http://thefoodielovers.com

    ReplyDelete
  21. Wow! Nice job on creating three more items with hidden veggies! Thanks for the challenge this month. It was fun!

    ReplyDelete
  22. Thanks Ruth for the AMAZING challenge! Who knew there were so many dessert recipes to include "hidden veggies" into? :)
    Cheers! Joanne
    http://www.whatsonthelist.net

    ReplyDelete
  23. Thanks for hosting our March challenge - it was a lot of fun - the Tomato Soup Cake is on the list :) Cheers from New Zealand

    ReplyDelete
  24. Thanks for a fun challenge, Ruth! I'm fascinated by those macaroons (they look really good & I'm a bit funny about potatoes) & the swede cake sounds/looks delicious!

    ReplyDelete
  25. I loved this month's challenge. Veggies in baking makes so much sense for so many reasons! Thanks for hosting!

    ReplyDelete
  26. Everything looks yummy!!! So interesting to learn about the macaroons w/ potato!! Great job!

    ReplyDelete
  27. Thanks for the fun challenge! I am really curious about the potato macaroons. I think I am going to have to try those out soon! Great job!

    ReplyDelete
  28. Thanks for the wonderful challenge, I loved it! And it is amazing how you got time to find extra suggestions. Like the macaroons. Congratulations.

    ReplyDelete
  29. This was the perfect challenge to kick off my very first Daring Baker's post. I am totally intrigued by your Scottish Macaroon. I need to add them to my "to bake" list. I will definitely continue to bake with veggies. There are so many possibilities! Check out my beet whoopie pies on aubongouter.com

    ReplyDelete
  30. Wow! I love each of your recipes...

    Thanks for this amazing challenge! I made a Pumpkin-orange cake with crunchy, nutty topping

    http://www.pinchofsalt.in/2013/04/the-story-of-cake-and-then-some-more.html

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...