Cancer is a pernicious and devastating disease and I doubt there is a single family who has not been touched by cancer in some way or other. Cancer Research UK is the world's leading cancer charity dedicated to saving lives through research and it is funded entirely by the public. Raising money for a worthwhile cause and having fun whilst you're can be a win-win situation. Oh and by the way, there is still time to take part.
So this was the idea I had for a girl's night in:
A games night. I love a good games night but haven't had one of those in a very long time. Time to dust off that cupboard full of games. What fun. No night in is complete without some sort of food and drink, however. Snacks and gaming are a natural combination. Olives, nibbles and some chocolate cake!
Still experimenting with persimmons, I wanted to try this newly-discovered fruit in cake form. With its sweet mango-like flavour, I thought the persimmon would be best paired with milk chocolate rather than dark. I modelled the recipe on my rhubarb muffins and then took it up a notch by adding icing. For this, I envisaged a mascarpone and vanilla white chocolate ganache using the vanilla paste I recently reviewed.
These had a pleasant, fudgy, pudding-like consistency. In fact, they tasted a bit like fudge too. Put another way, they tasted grand: sweet and fruity with the aforementioned fudgy notes, which I guess came from the chocolate. And the mascarpone and white chocolate topping was equally grand, with those tell-tale flecks of fragrant vanilla which combined splendidly with the cake beneath. I was glad I'd opted for mini cakes as these might have been a bit too rich for a large cupcake, plus you can have a second one without feeling too guilty.
My Little Italian Kitchen.
- 85g unsalted butter
- 100g golden caster sugar
- 100g milk chocolate (I used 35% cocoa content)
- 1 tsp vanilla extract
- 2 eggs - large (I used duck eggs)
- 225g flour (half wholemeal, half white)
- 1 tsp baking powder
- 100g Greek yogurt
- 1 soft ripe persimmon
- 80g white chocolate
- 150g mascarpone
- 1 tsp vanilla bean paste
1. Melt the chocolate in a bowl over hot water.2. Cream the butter and sugar together until very pale in colour and fluffy in texture.3. Beat in the vanilla extract and chocolate.4. Beat in the eggs one by one.5. Sieve in the flour and stir in alternately with the yogurt.6. Cut the persimmon in half and scoop out the flesh. Stir into the cake batter.7. Divide the mixture between two 12 hole muffin tins. Bake at 180°C for 15 - 20 minutes when the cakes should be risen and a skewer inserted comes out clean. Turn out onto a wire rack to cool.8. Melt the white chocolate in a bowl over hot water.9. Stir the vanilla paste into the mascarpone, then mix in the chocolate.10. Spread the topping over the cakes and decorate as wished (I used chocolate hearts).
DetailsPrep time: Cook time: Total time: Yield: 24