Daring Bakers’ Challenge: Macadamia Nut Gateau with Praline Buttercream

This month I did not procrastinate on my Daring Bakers challenge.

I actually had an occasion early on in the month to make this fancy pants cake for friends, who all gave this recipe their very enthusiastic two thumbs up. Finally – I can swipe my hand across my forehead in happy relief that I was not rushing at the last minute to make a veganized version of a ridiculously complicated and dairy-laden dessert.

This recipe was originally a filbert gateau but, as usual, I wanted to put a tropical spin on the challenge so I replaced the hazelnuts and cointreau with macadamia nuts and coconut rum. The makeover was a success: the result was a cake that would fit right in at the luau!

This cake has lots of steps, but it can be done in one prolonged baking session. I promise you: the praline buttercream alone is reason enough to make this cake.

Thank you to Mele Cotte for hosting this month’s challenge!

Macadamia Nut Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Macadamia Nut Genoise
1 recipe sugar syrup, flavored with rum
1 recipe Praline Buttercream
1 recipe Strawberry Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons macadamia nuts, coarsely chopped
12 whole macadmia nuts

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 1⁄2 cups macadamia nuts, toasted
2/3 cup cake flour, unsifted
4 Tbsp. cornstarch
6 tbsp canola oil
1 cup sugar
1 tsp. vanilla extract
1⁄2 tsp. grated lemon rind
¾ cup vanilla soy yogurt
1⁄4 cup warm Earth Balance

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Use a hand mixer to mix together the canola oil, sugar, vanilla, lemon rind, and soy yogurt until well blended.

Pour the warm EB in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time and fold it in. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm EB over the batter. Then, with the remaining nut meal, fold the batter to incorporate.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected EB remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake

1 cup water
1⁄4 cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Buttercream (I used the Fluffy Vegan Butercream Frosting from Vegan Cupcakes Take Over the World)
1/3 cup praline paste
1 1⁄2 – 2 Tbsp Malibu coconut rum

Blend 1⁄2 cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Praline Paste
1 cup (4 1⁄2 oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Strawberry Glaze
Good for one 10-inch cake

2/3 cup thick straewberry preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

6 oz. (good) semisweet or bittersweet chocolate
6 oz. (3⁄4 cup coconut cream (place a can of whole fat coconut milk in the refrigerator for at least four hours. Skim off the cream and save the water for another use)
1 tbsp. light corn syrup
1 Tbsp. Malibu coconut rum
3⁄4 tsp. vanilla
1⁄2 – 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the coconut cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add 1⁄2 – 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Divide the cake into 2 layers and place the first layer top-side down on your serving plate. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a 1⁄4-inch thickness of the remaining buttercream. Place the second layer over the first, brush with sugar syrup, spreading with buttercream. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm strawberry glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, spread the ganache over the top and sides of the cake. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, use a pastry bag to pipe the remaining buttercream onto the cake. Starting 1⁄2 inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about 3⁄4 inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped macadamia nut garnish. Place one macadamia nut between each row of frosting along the cake’s edge. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

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Mango Marinated Tofu Kabobs

This has been an incredible year for mangoes on Maui. Everywhere I look this summer, I see enormous mango trees laden with golden orange and red orbs of fruit. While we ourselves do not have a mango tree, we have been fortunate to be the recipients of many of our friends’ and neighbors’ excess yields of the season.

It is hard to outdo the taste of fresh mango. Nothing exemplifies the exotic nature of Hawai’i quite like it.

With this season’s bounty we’ve enjoyed mango smoothies, mango lassis, mango pie, mango and sticky rice, mango in rice, mango and tofu, mango for breakfast, mango for lunch, mango for dinner …. you get the idea.

Earlier this week we received our latest batch of mangoes from a friend. We looked at these mangoes and decided that they were destined to be pioneers in our kitchen of new mango concoctions (new for us, at any rate). We test drove several recipes, and the one that I am sharing with you today is for a grilling marinade.  (Feel free to ask the questions, “Who are you to tell me what to do with my marinade?” and use it as a baking marinade instead. I won’t be offended. I appreciate your renegade spirit.)

I marinated tofu for several hours and basted some veggies from our garden to make kabobs that we grilled for dinner – they were delicious. I, like Ben Stiller in “There’s Something About Mary”, love food on a stick … just make mine vegan. Something about food on a stick just says summer time. The marinade would probably work as well on seitan or tempeh and on any veggie of your choice. It’s also quite adaptable – by adjusting the curry or adding more chili garlic sauce (or chipotle … or Tabasco…) you can make your kabobs as spicy as you’d like. Enjoy the experiment!

Mango Marinade

1 ripe mango
2 tbsp teriyaki
1 clove garlic
½ tbsp sesame oil
1 tbsp grated fresh ginger
1 tsp curry
½ tsp chili garlic sauce

Process all ingredients in food processor until smooth.

I used this marinade on tofu that I drained and pressed. I marinated the tofu for several hours before grilling it. I then basted the marinade on zucchini, red pepper, mushrooms, and Japanese eggplant just before grilling. Be sure to grill the kabobs evenly on each side and baste your kabobs with any extra marinade when you turn them during grilling. Be sure to spray your grill liberally with non-stick cooking spray before putting your kabobs o the Barbie or else you’ll be tempting grilling fate and will very likely end up with the remnants of kabobs clinging to the grill.

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Vegan Pittsburgh

Yes, Virginia, there is a vegan Pittsburgh. It may appear at first thought to be as mythical as the jolly and bearded man in red, but I have seen with mine own eyes the vegan goodness that Steel Town USA has to offer … and it is delicious.

Pittsburgh is known for many things: rivers, bridges, steel, a green revolution that is currently underway, Pirates, Penguins, and, of course, the greatest football team to grace God’s Green Earth: the Steelers.

Pittsburgh also has quite the culinary reputation:

Large, overstuffed sandwiches a la Primanti Brothers

Stuffed and fried pierogies

Chipped ham sandwiches

Kielbasa

Klondike Bars

Jumbo bologna

Heinz ketchup and pickles (to go on your big sandwiches)

Iron City Beer (to wash down your big sandwiches)

Not exactly a vegan paradise, eh? Unless, of course, you enjoy pickle and ketchup sandwiches. Then I would say that’s totally acceptable because of your pregnancy and would hand you a water instead of an Iron City to wash down your sammie.

I grew up in Pittsburgh, and I love that city. My mother still lives in the city, as do friends, and it is always a joy to visit. Dan and I just spent 10 days in the ‘Burgh and we ate our way from one end of the city to the other. Previous visits have been hit or miss in terms of eating – I had a few places that I knew of where I could go for good vegan eats but not many. This time, however, Lena had done her research and was an awesome guide to the vegan eats of Pittsburgh. Here are my top recommendations for a vegan-friendly time in the ‘Burgh:

Oh Yeah!

This place is amazing. You choose your base flavor of ice cream (there are vegan and non-vegan flavors) and then you choose from over 100 mix-ins (many of which are vegan) to create your own custom flavor. I got a little overwhelmed by the possibilities and went with one of their suggested combos – mint chocolate chip ice cream with crushed Newman-Os, espresso grinds, and crushed peppermint sticks mixed in – and it was memory-making. You absolutely have to plan a Sunday morning trip here, as well. Sunday is waffle day at Oh Yeah and you can have your choice of waffle (with mix ins) served with your favorite ice cream combo on top. We made it to waffle day both Sundays we were in town. I can enthusiastically recommend the cinnamon waffle Belgian style with chocolate chip cookie dough ice cream on top. What a way to start your day …

Lena in front of Oh Yeah!

Dozen

This super cute locally owned and operated bakery in Lawrenceville made me smile just for the fact that it is a locally owned and operated bakery in Lawrenceville that serves up both vegan and non-vegan goods to a crowd of regulars. I sampled a hostess-like cupcake and chocolate chip cookie. I am very picky with my vegan baked goods, and these cupcakes passed my litmus though they could benefit from a makeover – they are a touch dry and crumbly. The cookie reminded me of the grocery store bakery big cookies I used to love as a kid (my mom is not a cookies-from-the-oven kind of gal) and for that I found it quite endearing and enjoyable. The coffee here was quite good, as well. The staff is friendly and the gal behind the counter was open to answering my questions about their cupcakes and ingredients. I actually made a vegan cosmo cupcake for Lena and Ryan’s 4th of July barbecue that was inspired entirely by my conversation with the woman at Dozen.

Mad Mex

I love this place. They are vegan happy and friendly and delicious. This time around I fell in love with the Thai Curry Burrito with tofu and the Herb O’Vore’s Tofu Tacos. They even have tofu sour cream to keep you happy.

Barbecue

If it’s summer then you should cook out. I love to visit northern cities because there is no better energy than that of a city that is coming out of winter hibernation to play in the sun. Toss some food on the grill, make some fresh lemonade, and eat outside. Those long days of summer can’t be beat (here in the islands it starts getting dark around 7:00 in the summer).

In non-food related notes ….

If you are in the Pittsburgh area, I highly recommend that you indulge yourself with an organic facial at Bloom Organic Skincare Parlor, another locally owned and operated small business in Lawrenceville. Erinn, the owner and operator, is a walking advertisement for why this is a good idea. When she opens the door to welcome you into the parlor you won’t be able to stop yourself from coveting her glowing skin. I enjoyed the Bloom Custom Facial Treatment – it was an hour of pampering at a reasonably priced $50.

Enjoy the city!

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New Orleans

I’d like to say a big thank you to everyone who so kindly commented on my Danish Braid post. My posts have been few and far between recently because I just spent several weeks off the rock on the Mainland – my first trip out of the islands in a year! The first stop was New Orleans for a conference, and then it was on to Pittsburgh to visit family and friends. New Orleans was not a great bastion of vegan eats so I do not have much to post about the food in NoLa, but we had an amazing time there and, instead of food, this is a scenery post. For those of you who are just here for the food, be sure to check back in this weekend when this blog returns to its regular food related news. I’d like to thank Jennifer for her wonderful suggestions and for being a terrific virtual tour guide for our trip to the Big Easy.

What vegans do in New Orleans: stock up at Whole Foods:

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