Tuesday, 11 December 2012

Rachel’s Organic Review

We were sent some lovely samples to enjoy, lots of rice pudding pots perfect to warm us up on cold autumn days and pot after pot of delicious limited edition apple and cinnamon yogurt.  We also had plenty of little pots of natural yogurt, which we could also use in our baking.  My mum was very pleased with this delivery and was soon tucking into the apple and cinnamon yogurt with relish.  My dad eyed up the rice pudding pots, so I let him leave with a handful of them, because it’s nice to share.  Although it is hard to share nice things, but luckily there was plenty left for the boys and myself to enjoy.

Rachel’s Organic have plenty of tasty recipes for you to follow on their website.

We tried the Chocolate Cake.  We have a tendency to just use icing sugar and butter as our cake topping, but it was great using chocolate, cream and Rachel’s Organic low fat natural yogurt instead.  It was less sweet but still very satisfying, nice and chocolaty.

Ingredients

25g cocoa powder, sifted 3 tbsp water, hot 225g margarine, 225g caster sugar 300g self raising flour, 2 tsp baking powder, 4 eggs, 2 tbsp Rachel’s Low Fat Natural Yogurt

Icing

150g dark chocolate, 100g double cream, 100g Rachel’s Low Fat Natural Yogurt, 2 tubes of Smarties

Makes: 12-16 Preparation time: 10 minutes Cooking time: 25-30 minutes

Method:

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease and line a small tray bake tin measuring 30 x 23cm

2. Measure the cocoa and water into a small bowl and mix well to form a smooth paste

3. In a mixing bowl add all the other ingredients and beat well until creamed, fluffy and light in colour


Then add the cocoa paste and mix again. Pour the mixture into the prepared tin

4. Bake for about 25 – 35 minutes, until springy to touch. Check by inserting a skewer into the centre of the cake and if it comes out clean the cake is cooked. Transfer to a cooling rack and leave to completely cool in the tin

5. To make the icing, heat the chocolate with the cream in a bowl over a pan of gently simmering water and stir until melted. Leave to one side to thicken and cool slightly then add the yogurt


6. When the cake has cooled, pour over the icing and spread with a palette knife and decorate


Tip: This cake freezes really well with or without the icing 

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